How to Make Soft, Chewy Cottage Cheese Cookies from Edible Cookie Dough
If you love a good cookie with your cup of coffee, but don’t love all the sugar and unhealthy fats in the store-bought cookies, then these cottage cheese cookies will hit the spot. Using my popular cottage cheese cookie dough recipe as the base, this blog post will guide you step-by-step on how to shape and bake those cookie dough balls into soft, chewy cookies with golden brown edges that taste amazing.
Made with almond flour, natural sweeteners like maple syrup, stevia, or monk fruit sugar, and a boost of vanilla protein powder, these cottage cheese chocolate chip cookies deliver a wonderfully nutty flavor and texture without refined sugar or wheat flour. They are a perfect guilt-free dessert or post-workout snack, packed with essential nutrients and much protein, thanks to full-fat or low-fat cottage cheese.
If you haven’t made the dough yet, be sure to check out my detailed cottage cheese cookie dough recipe first, which covers making the creamy, sticky dough from scratch, and it’s super easy. This post focuses specifically on transforming that edible cookie dough into irresistible baked treats.
Why You’ll Love These Cottage Cheese Cookies
Cottage cheese is often known for savory recipes but is surprisingly versatile in sweets too. It adds moisture and a subtle tang that keeps cookies soft and tender, unlike traditional cookies that can be dry or crumbly. Using almond flour instead of wheat or all purpose flour makes these cookies gluten-free while lending a soft, nutty richness.
And I probably don’t need to tell you how good almonds are for you. Almond flour is basically pure almonds ground into fine flour and can be used in just about anything. Because almonds already have good fats in them, almond flour makes the texture of the cookies naturally buttery. Which is great, because you don’t have to add a tone of saturated fat to this dessert, making it great for helping lower cholesterol.
These cookies avoid refined sugar by sweetening naturally with maple syrup or sugar-free maple syrup, combining with vanilla protein powder for the best texture. The dark chocolate chips create melty pockets of chocolate throughout, making this a wonderful recipe to satisfy your sweet tooth with the added benefit of extra protein.
How to Make the Best Cottage Cheese Cookies
Step 1: Make the Cookie Dough
Start by making the cookie dough following my cottage cheese cookie dough recipe. It blends cottage cheese, almond flour, vanilla protein powder, maple syrup, vanilla extract, salt, and dark chocolate chips into a sticky, soft dough. Which, by the way, you can just eat as is if you are impatient to wait for the cookies. So make some extra, just in case.
For the best texture, chill the dough or cookie dough balls for about 30 minutes in the fridge before shaping. This firms up the dough and stops the cookies from spreading too much while baking.
Step 2: Prepare Your Baking Sheet and Oven
Preheat the oven to 350°F (175°C). Line a prepared baking sheet with parchment paper. Parchment paper prevents sticking and ensures your cookies bake evenly with crisp edges.
Step 3: Shape the Cookies
Using a tablespoon or cookie scoop, portion the chilled dough into balls roughly 1½ tablespoons each. Roll into smooth balls and place on the baking sheet allowing space between each ball for spreading. You can also use a round cutter for neatly shaped cookies or flatten the balls slightly with your fingers.
For extra flair, press a few more dark chocolate chips or chopped nuts onto the tops. You could even add a small amount of jam for a fruity twist.
Step 4: Bake and Cool
Bake for 10 to 12 minutes until the edges turn golden brown but the centers still look soft. This results in soft cookies with crisp edges that hold together beautifully once cooled.
Allow the cookies to cool completely on the parchment paper before transferring to a wire rack or airtight container.
Storage and Longer Lifespan
Store your baked cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the fridge for up to a week or freeze in a sealed container for a few months. To enjoy frozen cookies, simply thaw at room temperature before eating.
Tips for Perfect Cookies Every Time
Use room temperature cottage cheese and ensure you drain the excess liquid well for balanced moisture.
Substitute almond flour with oat flour or ground almonds for different flavors and textures.
Use a good quality vanilla protein powder that suits your dietary needs (plant or whey-based) for the best flavor and extra protein.
Replace maple syrup with coconut sugar or a sugar-free syrup if preferred. Or you can even go for stevia or monk fruit, to reduce sugar content and make it keto friendly if you like.
Add a pinch of sea salt on top of cookie dough balls before baking to enhance flavor.
Lemon zest added to the cottage cheese mixture can brighten the flavor.
If your dough is too wet, add a little more almond flour to balance it out.
Avoid overmixing dry ingredients to keep the cookies soft, not dense.
Enjoy as a post-workout snack or anytime you want a sweet treat with a protein punch.
More Cottage Cheese Desserts to Try
If you love these, check out other cottage cheese desserts like protein-packed simple cottage cheese chocolate mousse or a creamy cottage cheese cake for variety. Or even indulge in my new sensation, Dubai chocolate cottage cheese mousse.
Cottage cheese pairs beautifully with many sweet treats while adding nutrition and richness.
Chocolate Chip Cottage Cheese Cookies
Equipment
Ingredients
- 1 batch cottage cheese cookie dough see my Cottage Cheese Cookie Dough recipe
- Optional: extra dark chocolate chips or chopped nuts for topping
- Optional: flaky sea salt for garnish
Instructions
- Make the cookie dough following the Cottage Cheese Cookie Dough recipe; chill for 30 minutes.
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Scoop out 1 tablespoon-sized cookie dough balls. Place on the baking sheet spaced apart.
- Flatten slightly and add extra chocolate chips or nuts if desired.
- Bake for 10–12 minutes until golden brown on edges but still soft in centers.
- Cool cookies completely on parchment before transferring.
- Store in an airtight container for up to 1 week or freeze longer.
