Soft & Chewy Cottage Cheese Protein Cookies Recipe (Print Version)

Soft & chewy cottage cheese protein cookies are a delicious way to boost your protein intake. Easy to make, these cookies are a satisfying, healthy snack.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 12 Minutes minutes
Total Time: 27 minutes
Servings: 16 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ The Chewy Cookie Foundation

01 - 1 1/2 cups All-Purpose Flour
02 - 1/2 cup Vanilla Protein Powder (whey or casein blend)
03 - 1/2 cup Almond Flour
04 - 1 tsp Baking Powder
05 - 1/2 tsp Fine Sea Salt

→ Protein-Packed Moisture

06 - 1 cup Low-Fat Cottage Cheese, blended smooth
07 - 1/4 cup Unsalted Butter, melted
08 - 1 Large Egg
09 - 1 tsp Vanilla Extract

→ Sweetness & Swirls

10 - 1/2 cup Granulated Erythritol Blend (or other sugar substitute)
11 - 1/4 cup Packed Light Brown Sugar
12 - 1/2 cup Mini Semi-Sweet Chocolate Chips

# Instructions:

01 - Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper. This prepares your workspace for baking the delicious Soft & Chewy Cottage Cheese Protein Cookies, ensuring they don't stick.
02 - In a small bowl or blender, blend 1 cup Low-Fat Cottage Cheese until completely smooth and no curds remain. This step is crucial for the creamy, uniform texture of your Soft & Chewy Cottage Cheese Protein Cookies.
03 - In a large bowl, whisk together 1 1/2 cups All-Purpose Flour, 1/2 cup Vanilla Protein Powder, 1/2 cup Almond Flour, 1 tsp Baking Powder, and 1/2 tsp Fine Sea Salt. Set aside.
04 - To the blended 1 cup Low-Fat Cottage Cheese, add 1/4 cup Unsalted Butter (melted), 1 Large Egg, and 1 tsp Vanilla Extract. Whisk until well combined and smooth, creating your wet base.
05 - Pour the wet mixture into the dry ingredients. Add 1/2 cup Granulated Erythritol Blend and 1/4 cup Packed Light Brown Sugar. Mix until just combined, then gently fold in 1/2 cup Mini Semi-Sweet Chocolate Chips. Be careful not to overmix the dough for your Soft & Chewy Cottage Cheese Protein Cookies.
06 - Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set but still look soft.
07 - Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. This helps them firm up and achieve the perfect soft and chewy texture.

# Notes:

01 - For an even softer cookie, ensure your 1 cup Low-Fat Cottage Cheese is blended completely smooth. Any remaining curds can affect the final texture.
02 - Store leftover cookies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. They also freeze well for longer storage.
03 - Feel free to experiment with different protein powder flavors like chocolate or unflavored, adjusting the sweetness if needed. You can also swap 1/2 cup Mini Semi-Sweet Chocolate Chips for chopped nuts or dried fruit.
04 - Do not overbake these cookies! They will continue to set as they cool, and overbaking can lead to a dry texture instead of soft and chewy.

# Tools You'll Need:

01 - Blender
02 - Large mixing bowl
03 - Whisk
04 - Rubber spatula
05 - Baking sheets
06 - Parchment paper
07 - Cookie scoop

# Nutrition Facts (Per Serving):

Calories: 157 kcal
Total Fat: 7 g
Total Carbohydrate: 16 g
Protein: 7 g

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