These cottage cheese cookies are delicious melt-in-your-mouth chocolate chip cookies packed with 5 grams of proteins and nutrients. These cookies with cottage cheese are also naturally gluten-free, low-sugar, and oil-free.
I recently discovered that adding blended cottage cheese to cookies turns my cookies healthier and so good. Cottage cheese replaces melted butter and decreases unhealthy fat and cholesterol in cookies. This cottage cheese cookie recipe is also made with oat flour to keep the cookies low-calories, healthy and nutritious.
Cottage cheese cookies are a unique and delightful treat. They combine the creamy texture of cottage cheese with traditional cookie ingredients. These cookies are often known for their moistness and tender crumb. This is due to the addition of cottage cheese. It can also add a subtle tangy flavor and extra protein to the recipe.
The dough for cottage cheese cookies typically includes basic ingredients. These are flour, sugar, butter, and baking powder. The star ingredient is cottage cheese. Some recipes also incorporate vanilla extract or citrus zest for added flavor. Optional mix-ins can include chocolate chips, dried fruits, nuts, or spices like cinnamon to enhance the taste and texture.
The cookies are usually easy to prepare. You just need to mix the wet and dry ingredients. Then, shape the dough into balls or scoops on a baking sheet. They bake quickly, resulting in cookies that are soft and slightly chewy, with a light and airy quality.
Cottage cheese cookies are a delicious snack. They can also be a healthier choice to traditional cookies. They offer a boost of protein and give a satisfying treat that pairs well with tea or coffee. These cookies are ideal for those looking to experiment with new flavors and textures. They are perfect for sharing at gatherings. You can also enjoy them as a homemade dessert at home.
Here’s a breakdown of the ingredients in your cottage cheese cookie recipe along with possible substitutions for each:
Ingredients for Cottage Cheese Cookies
- ⅓ cup Cottage Cheese
- ½ cup Granulated Sweetener I used brown erythritol stevia blend
- 1 large Egg
- ¼ teaspoon Almond Extract
- 1 teaspoon Vanilla Extract
- 1 ½ cup Almond Flour, note 1
- ½ teaspoon Baking Soda or 1 teaspoon baking powder
Ingredients and Substitutions
- Cottage Cheese: Greek yogurt or ricotta cheese can replace cottage cheese. This substitution offers a similar texture. But, the flavor is to vary slightly.
- Granulated Sweetener: You can use regular granulated sugar. Coconut sugar is another choice. You can also opt for a sugar substitute like monk fruit sweetener or classic stevia. Adjust the amount based on sweetness preference, as some sweeteners are sweeter than others.
- Egg: For a vegan choice, use 1 tablespoon of ground flax-seed mixed with 2.5 tablespoons of water (let it sit for a few minutes to thicken) or 1/4 cup unsweetened applesauce.
- Almond Extract: If you don’t have almond extract, you can substitute with extra vanilla extract. Alternatively, use hazelnut extract for a unique twist if you prefer a different flavor.
- Vanilla Extract: You can omit this entirely or use a different extract, like maple or coconut, for variation in flavor.
- Almond Flour: If you don’t have almond flour, you can use finely ground almond meal. For a nut-free choice, substitute with an equal amount of coconut flour. Note that coconut flour is more absorbent, so you need to adjust liquids suitably. You can replace the oat flour with 1 cup of fine, packed almond flour. Add 3/4 cup of almond flour to make it a low-carbs choice.
- Baking Soda or 1 teaspoon Baking Powder: If you don’t have baking soda, you can use baking powder as stated. Alternatively, you can substitute with cream of tartar and baking soda. Use 1/2 teaspoon cream of tartar plus 1/4 teaspoon baking soda for every 1/2 teaspoon baking soda needed.
Tips for Substituting Ingredients:
- When making substitutions, consider the texture of the ingredient. Also, think about its flavor assertiveness. This will help keep the desired outcome of your baked goods.
- If substituting for dietary needs (like gluten-free or vegan), make sure you check the properties of the substitutes. This will help you achieve the right texture and taste.
- Experimenting with different substitutes can yield unique results, so feel free to adjust based on your preferences!
These substitutions allow for flexibility in this recipe, making it suitable for different dietary preferences and ingredient availability. Enjoy your baking!
Variations
You can use this recipe with different add-on or flour types. For example, you can try:
- Raisins Cottage Cheese Cookies – Replace the chocolate chips with 1/2 cup dried raisins.
- Cinnamon Nuts Cottage Cheese Cookies – Replace the chocolate chips with half-chopped walnuts. Add one teaspoon of cinnamon to the flour to create a nice flavor.
- Protein Cottage Cheese Cookies – Stir in two tablespoons of vanilla protein powder.
- Lemon Cottage Cheese Cookies – Skip the chocolate chips. Stir in one tablespoon of lemon zest. Add a teaspoon of honey or maple syrup. Mix in 1/2 teaspoon of lemon extract for flavor. Add a lemon glaze on top and sprinkle extra lemon zest.
Storage Instructions
You can store the cottage cheese cookies in the refrigerator in an airtight container for up to 1 week. Or freeze the cookies for up to one month in Ziploc bags. Thaw in the fridge the day before serving.
Allergy Swaps
Below are some ingredient substitutions for you to try:
- Low-Carbs – Swap the oat flour for almond flour. See the ratio in the recipe card below. Use a low-carbs sweetener.
- Sweetener – You can use any crystal sweetener for this recipe, including refined sugar-free sugar, coconut sugar, or erythritol.
- Chocolate Chips – Swap the chocolate chips for dried raisins, white chocolate chips, or chopped nuts like walnuts or pecans.
- Egg-Free – You can swap the egg for a flax egg or chia egg. To make it, stir one tablespoon of flax meal with three tablespoons of lukewarm water in a bowl. Use as an egg replace in the recipe.
- Baking Soda – You can use one teaspoon of baking powder instead.
- Gluten-Free – The recipe is naturally gluten-free as per written.
Step-by-Step Guide to Making Cottage Cheese Cookies at Home
- Preheat the oven to 350°F (180°C). Line a large cookie sheet with parchment paper. Lightly oil the paper with coconut oil and set it aside.
- In a food processor, add cottage cheese, sweetener, egg, almond extract, and vanilla extract.
- Blend on medium-high speed until the mixture is liquid and smooth.
- Fold in the oat flour and baking soda.
- Process on low speed until it forms a moist cookie dough. Fold in chocolate chips, and pulse a few times to incorporate.
- Use a cookie dough scoop to scoop out about 1 1/2 tablespoons of dough. Roll the dough between greased hands into a ball. Place each ball onto the prepared baking sheet. Leave a thumb of space between each cookie. You should form 14 cookies.
- Press lightly on top of each cookie. Do not press much as they expand in the oven. You want to keep them thick and moist in the center.
- Bake for 11 – 14 minutes or until golden brown on the edges.
- Cool them down for 10 minutes on the baking sheet at room temperature. Don’t touch the cookies. This gives them time to rest and firm up.
- Transfer to a wire rack and cool for an extra 30 minutes.
Video
Notes
Here are some helpful tips to consider when making cottage cheese cookies, particularly focusing on ingredient handling and baking techniques:
Tips for Making Cottage Cheese Cookies
- Cottage Cheese Texture: If your cottage cheese is chunky, you want to blend it slightly in a food processor. This will help achieve a smoother consistency before adding it to the mixture. This helps guarantee an even texture in the cookies.
- Choosing Sweetener: When using a sugar substitute, remember that not all sweeteners have the same sweetness level. Taste the dough (without raw egg) before baking to adjust the sweetness to your preference.
- Egg Alternatives: If using a flax egg or applesauce as a substitute, be aware that the texture change slightly. It will also result in a moister cookie. You need to adjust the baking time.
- Almond Flour vs. Almond Meal: Almond flour is more finely ground than almond meal, which can yield a lighter texture. If you substitute with almond meal, expect a denser cookie.
- Baking Temperature: Make sure your ingredients are at room temperature. This includes butter and eggs. Room temperature ingredients allow for better mixing and a more consistent cookie dough.
- Chilling the Dough: Chilling the cookie dough for about 30 minutes before baking can help the cookies hold their shape. It also improves the texture. This is especially true if using almond flour, which can spread more during baking.
- Baking Time: Keep an eye on your cookies as they bake. Baking times can vary based on your oven and the size of the cookies. They’re done when the edges are lightly golden and the centers look set but slightly soft.
- Storing Cookies: Store the baked cookies in an airtight container at room temperature for up to a week. For longer storage, consider freezing them; they freeze well and can be enjoyed later!
- Experiment with Mix-Ins: Feel free to add chocolate chips, nuts, or dried fruits for added flavor and texture. Just be mindful of the total volume to guarantee the dough remains coherent.
- Tasting the Dough: It’s generally safe to taste the dough before baking. Yet, avoid raw eggs if you have concerns about food safety. Use a substitute for tasting if needed.
These tips will enhance your baking experience and help you achieve the best results with your cottage cheese cookies. Happy baking!
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Cottage Cheese Cookies
Cottage cheese cookies are a surprisingly delightful treat that combines the creamy texture of cottage cheese with traditional cookie ingredients. They are moist, tender, and can be customized with various mix-ins like chocolate chips or nuts. These cookies are easy to make and offer a unique flavor profile, making them a healthier, protein-rich alternative to classic cookies. Perfect for sharing or enjoying with a cup of tea, cottage cheese cookies are a fun way to elevate your baking game.
Ingredients
- ⅓ cup Cottage Cheese
- ½ cup Granulated Sweetener I used coconut sweetener
- 1 large Egg
- ¼ teaspoon Almond Extract
- 1 teaspoon Vanilla Extract
- 1 ½ cup Almond Flour
- ½ teaspoon Baking Soda or 1 teaspoon baking powder
Instructions
- Preheat the oven to 350°F (180°C). Line a large cookie sheet with parchment paper. Lightly oil the paper with coconut oil and set it aside.
- In a food processor, add cottage cheese, sweetener, egg, almond extract, and vanilla extract.
- Blend on medium-high speed until the mixture is liquid and smooth.
- Fold in the oat flour and baking soda.
- Process on low speed until it forms a moist cookie dough. Fold in chocolate chips and pulse a few times to incorporate.
- Use a cookie dough scoop to scoop out about 1 1/2 tablespoons of dough. Roll the dough between greased hands into a ball. Place each ball onto the prepared baking sheet. Leave a thumb of space between each cookie. You should form 14 cookies.
- Press lightly on top of each cookie. Do not press much as they expand in the oven. You want to keep them thick and moist in the center.
- Bake for 11 - 14 minutes or until golden brown on the edges.
- Cool them down for 10 minutes on the baking sheet at room temperature. Don't touch the cookies. This gives them time to rest and firm up.
- Transfer to a wire rack and cool for an extra 30 minutes.
Notes
- Cottage Cheese Texture: If your cottage cheese is chunky, you want to blend it slightly in a food processor. This will help achieve a smoother consistency before adding it to the mixture. This helps guarantee an even texture in the cookies.
- Choosing Sweetener: When using a sugar substitute, remember that not all sweeteners have the same sweetness level. Taste the dough (without raw egg) before baking to adjust the sweetness to your preference.
- Egg Alternatives: If using a flax egg or applesauce as a substitute, be aware that the texture changes slightly. It will also result in a moister cookie. You need to adjust the baking time.
- Almond Flour vs. Almond Meal: Almond flour is more finely ground than almond meal, which can yield a lighter texture. If you substitute with almond meal, expect a denser cookie.
- Baking Temperature: Make sure your ingredients are at room temperature. This includes butter and eggs. Room temperature ingredients allow for better mixing and a more consistent cookie dough.
- Chilling the Dough: Chilling the cookie dough for about 30 minutes before baking can help the cookies hold their shape. It also improves the texture. This is especially true if using almond flour, which can spread more during baking.
- Baking Time: Keep an eye on your cookies as they bake. Baking times can vary based on your oven and the size of the cookies. They're done when the edges are lightly golden and the centers look set but slightly soft.
- Storing Cookies: Store the baked cookies in an airtight container at room temperature for up to a week. For longer storage, consider freezing them; they freeze well and can be enjoyed later!
- Experiment with Mix-Ins: Feel free to add chocolate chips, nuts, or dried fruits for added flavor and texture. Just be mindful of the total volume to guarantee the dough remains coherent.
- Tasting the Dough: It’s generally safe to taste the dough before baking. Yet, avoid raw eggs if you have concerns about food safety. Use a substitute for tasting if needed.
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Nutrition Information
Yield 12 Serving Size 1Amount Per Serving Calories 13Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 16mgSodium 58mgCarbohydrates 2gFiber 0gSugar 0gProtein 1g
**Nutritional information on HRCookery is provided as a courtesy. We can't guarantee the accuracy of the nutritional information given for any recipe on the site. these figures should only be considered as estimates.
