Cottage Cheese Chocolate Chips (Gluten-Free + Protein Packed!) Recipe
These Cottage Cheese Chocolate Chip Cookies are a protein-packed, gluten-free treat that's easy to make and delightfully soft. Combining creamy cottage cheese with almond flour and sweet maple syrup, these cookies offer a wholesome alternative to traditional baked goods, perfect for a healthy snack or dessert.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 16 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Main Ingredients
- 1 cup Cottage Cheese
- 3 tbsp Cashew butter
- 3 tbsp Maple syrup
- 1 large Egg
- 1 tsp Vanilla extract
- 1 1/4 cup Blanched almond flour
- 1 tsp Baking soda
- 1/2 cup Semi-sweet chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) and lightly grease a large baking sheet to prevent sticking.
- Prepare Wet Ingredients: In a food processor, combine cottage cheese, cashew butter, maple syrup, egg, and vanilla extract. Pulse the mixture until everything is well incorporated into a smooth batter.
- Mix Dry Ingredients and Combine: In a medium mixing bowl, whisk together the blanched almond flour and baking soda. Pour the wet ingredients from the food processor into this bowl and mix gently using a rubber spatula until fully combined. Fold in the semi-sweet chocolate chips carefully. If the dough feels too sticky or wet, refrigerate it for about 30 minutes or add 2 tablespoons of coconut flour, ground flaxseed, or tapioca flour to achieve the right consistency.
- Shape Cookies and Bake: Drop spoonfuls of dough, about 1.5 tablespoons each, onto the prepared baking sheet. You should get approximately 16 cookies of this size; larger cookies will yield around 10 to 12. Bake in the preheated oven for 10 to 12 minutes. The cookies are done when the edges turn slightly golden and the tops feel slightly firm but the centers remain soft.
- Cool: Allow the cookies to sit on the baking sheet for an additional 10 minutes before transferring them to a cooling rack to cool completely, which helps them firm up without becoming hard.
Notes
- For firmer dough, adding 2 tablespoons of coconut flour, ground flaxseed, or tapioca flour helps absorb moisture.
- Use blanched almond flour for a finer texture and to avoid specks in the dough.
- These cookies are soft and delicate; handle them gently when transferring to a cooling rack.
- Store in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- You can substitute cashew butter with almond butter if preferred.
