Cottage Cheese Cookies
These Cottage Cheese Cookies with 4 grams of protein are slightly chewy, made with just 8 ingredients, and studded with rich chocolate.
Servings: 30 cookies
Calories: 41kcal
Ingredients
- 1 cup cottage cheese I used 2%
- 2 tablespoons butter solid and cut into small cubes
- 1/3 cup cane or regular sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 2 tablespoons cornstarch
- 3 1/2 cups almond flour
- 1/2 cup dark chocolate chips plus more for topping (optional)
Instructions
- Preheat oven to 350 degrees F and line 2 large baking sheets with unbleached parchment paper. Set aside.
- In a large food processor, add cottage cheese, butter, sugar, vanilla extract, baking soda and cornstarch. Process on high speed until smooth, pausing and scraping the walls.
- Add almond flour and process on low speed until cookie dough forms. Add chocolate chips and give a few pulses, then finish by combining with a spatula.
- Using a small scoop, scoop cookie dough onto prepared baking sheets 2 inches apart and add a few more chocolate chips on top, if you wish. Then flatten a bit into small discs. Cookies spread just a bit.
- Bake for 14 minutes and remove while cookies appear underbaked, puffy and light in color.
- Let cookies cool on a baking sheet for 10 minutes before transferring onto a cooling rack to cool a bit more.
Video
Notes
- Store: Store in a cool dry place in a ventilated container or on a plate covered with linen towel for up to 2-3 days.
- Freeze: Bake, cool cookies completely, place in a resealable plastic bag or container and freeze for up to 3 months. Thaw on a counter for a few hours.
Nutrition
Serving: 1cookie | Calories: 41kcal | Carbohydrates: 8g | Protein: 4g | Fat: 9g | Saturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 3mg | Sodium: 45mg | Fiber: 1g | Sugar: 4g