High-protein, soft-baked, and naturally sweetened — the viral cookie that doesn’t taste “healthy” at all.
Recipe Overview
- Servings: 10–12 cookies
- Prep Time: 10 minutes
- Bake Time: 12–14 minutes
- Total Time: ~25 minutes
- Protein: ~5–8g per cookie (depending on add-ins)
- Calories: ~120–150 kcal
- Category: High-protein treat, refined sugar-free
- Best For: Meal prep, snack time, breakfast cookies, kids’ lunchboxes
- Style: Gluten-optional, macro-balanced
Core Ingredients
- 1 cup cottage cheese (blended smooth if preferred)
- 1 teaspoon vanilla extract
- 2 tablespoons honey or pure maple syrup
- 1 egg (optional for structure and rise)
- ¾ cup oat flour (or blended rolled oats)
- ¼ teaspoon baking powder
- Pinch of salt
- ½ cup chocolate chips or chopped dark chocolate
Texture Tip: Blending the cottage cheese makes the cookies smoother and less “curdy.”
Optional Add-Ins
| Ingredient | Function / Flavor |
|---|---|
| 1 scoop vanilla protein powder | Boost protein & structure |
| ½ tsp cinnamon | Warmth & sweetness |
| 1 tbsp peanut butter | Nutty richness |
| ¼ cup shredded coconut | Chew & fiber |
| 1 tbsp chia or flax | Healthy fats & binding |
| 2 tbsp mini walnuts | Crunch factor |
Instructions
Step 1: Preheat & Line
- Preheat your oven to 350°F (175°C)
- Line a baking tray with parchment paper or silicone mat
Step 2: Mix Wet Ingredients
In a large bowl, whisk together:
- Cottage cheese
- Honey/maple syrup
- Vanilla
- Egg (if using)
If using chunky cottage cheese, blend this mix until smooth in a blender or food processor.
Step 3: Fold in Dry Ingredients
- Add oat flour, baking powder, salt
- Stir until combined
- Fold in chocolate chips or desired mix-ins
Dough will be soft and slightly sticky — chill for 5–10 mins for best scoopability.
Step 4: Scoop & Shape
- Use a spoon or small cookie scoop to form 1–2 tablespoon-sized balls
- Flatten slightly with the back of the spoon (they don’t spread much)
- Space 1–2 inches apart on baking tray
Step 5: Bake
- Bake for 12–14 minutes, or until edges are golden and centers are set
- Let cool on tray 5 minutes, then transfer to wire rack
Tip: Cookies will continue to firm up as they cool — don’t overbake!
Storage Tips
| Storage Type | How Long | Best Practices |
|---|---|---|
| Room Temp | 2 days | Store in airtight container |
| Fridge | 5–6 days | Keeps soft & moist |
| Freezer | 2 months | Freeze in zip bags, thaw or reheat before eating |
Nutrition Info (Per Cookie, w/ Choc Chips)
| Nutrient | Estimate |
|---|---|
| Calories | 130 |
| Protein | 6–8g |
| Carbs | 12g |
| Fat | 6g |
| Sugar | 4g (from honey/chips) |
| Fiber | 1–2g |
Why They Work
- Cottage cheese = protein + moisture
- Naturally sweetened — no refined sugar
- Kid-approved: They’ll never guess there’s cheese in here
- Customizable: From chocolate to berries to cinnamon apple
- Soft-baked texture: Chewy, never dry
FAQs
Q: Can I use Greek yogurt instead of cottage cheese?
Yes, but texture will be less rich. Blend cottage cheese if you want yogurt-like smoothness.
Q: Can I make them egg-free?
Yes — use 1 tbsp flax meal + 2.5 tbsp water (let sit for 5 mins) as a binder.
Q: Can I make them gluten-free?
Use certified GF oat flour or almond flour — reduce by 2 tbsp if using almond.
Q: Are these freezer-friendly?
Yes! Flash-freeze flat, then store in freezer bag.
Flavor Variations
| Version | Swap In |
|---|---|
| Chocolate Peanut Butter | PB chips + cocoa powder + PB swirl |
| Cinnamon Roll | Cinnamon + vanilla glaze drizzle |
| Lemon Blueberry | Lemon zest + dried/fresh blueberries |
| Pumpkin Spice | Pumpkin puree + spice blend |
| Mocha Chip | Espresso powder + dark chocolate |
Personal Story
“These cookies were born out of desperation. I had cottage cheese, no eggs, no butter — but a raging sweet tooth. I whipped this up as an experiment and now? It’s my go-to batch snack. My toddler asks for the ‘cheese cookies’ every week. No complaints here.”