Cottage Cheese Cookies
Updated Jan 06, 2026
Cookies made with cottage cheese and almond flour, blended smooth and mixed with chocolate chips. A simple baked cookie with basic pantry ingredients.
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You Can Make Cookies With Cottage Cheese!
I know, cottage cheese in cookies might sound a little unexpected, but you can’t even taste it, and it adds great moisture! When I first tried them, I wasn’t sure how they’d turn out, but they totally won me over. The texture is “just right,” especially if you love soft cookies, and it has about double the protein per cookie than you’d get from a classic chocolate chip cookie! The cottage cheese blends right into the dough (no chunks, I promise!), and the almond flour gives them a nutty flavor that goes well with dark chocolate chips. In my opinion, you gotta try cottage cheese cookies at least once!
Cottage Cheese Cookies Ingredients
- Almond flour: Almond is my preference, but you can use all purpose flour, coconut flour, or oat flour. I haven’t tested these flours so you’ll have to test and adjust as needed.
- Granulated sugar: If you don’t have granulated sugar, light or dark brown sugar is a good substitute.
- Baking soda, baking powder: Use aluminum-free baking powder to avoid any change of a metallic aftertaste.
- Salt: Sea salt, pink salt, or any other salt type is a great substitute.
- Cottage cheese: Use full fat cottage cheese. Low fat can be substituted, but it will make a small difference in the cookies texture.
- Egg: Can be substituted with a flax egg, smashed banana, unsweetened applesauce, or even puréed tofu.
- Vanilla extract: Use pure vanilla extract if you can.
- Olive oil: Olive oil is my preference, but any type of oil will work, like avocado oil. Just make sure it has a neutral flavor.
- Dark chocolate chips: If you don’t have dark chocolate, semisweet, milk chocolate, or any other candy chips will also work.
How to Make Cottage Cheese Cookies
Cottage Cheese Cookies Recipe
Video
Ingredients
- 2 cups almond flour packed
- ½ cup granulated sugar
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup cottage cheese
- 1 large egg
- 1 ½ teaspoons vanilla extract
- 1 tablespoon olive oil
- ½ cup dark chocolate chips
Instructions
- In a medium bowl, add almond flour, sugar, baking soda, baking powder, and salt. Set aside.
- To a small blender, add cottage cheese, egg, vanilla and oil. Process until smooth, about 20-30 seconds.
- Pour the cottage cheese mixture into the dry ingredients and fold together until just combined. Fold in chocolate chips. The dough will look like muffin batter but will get thicker as it sets. Cover and refrigerate for at least 1 hour.
- Preheat the oven to 350°F and line two baking sheets with parchment paper.
- Using a medium spring-loaded cookie scoop, scoop about 1.5 tablespoons of the cookie dough and place it on one of the prepared baking sheets, spaced at least two inches apart. Bake for 13-15 minutes, or until the edges are lightly golden.
- Remove from the oven and let the cookies cool completely on the baking sheet before transferring them to a wire rack.
Equipment
Notes
- My Top Tip: Make sure to pack the almond flour when measuring. If the batter’s too thin, add 1-2 tablespoons of almond flour to thicken it.
- Storage: Store in refrigerator for about 2 weeks.
- Freezing: Freeze for up to 2 months. You can also freeze cookie dough for that long. Thaw in the refrigerator for a few hours before baking as directed.
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Tips
- Opt for a light baking sheet versus a dark one: A darker sheet pan cooked faster than a lighter one, by about 3-4 minutes. Keep that in mind to adjust your cooking time if needed or watch until the edges of the cookies start to brown.
- Adjust the almond flour if needed: I tested this recipe with Bob’s Red Mill blanched super fine almond flour and the quantity worked out perfectly. However, the texture and absorbency of almond flour is not all the same, so if you use a different brand, start with 1 ½ cups of almond flour and check that the consistency feels like muffin batter. It will continue to thicken in the fridge to feel more like a cookie dough batter.
- Refrigerate the dough: Allowing the cookie dough to chill will give the almond flour time to absorb more moisture and hold together better once baked.
- Blend fatty ingredients: Blending these ingredients together can help emulsify the fats and make them more evenly dispersed for baking.
- Use parchment paper or silicone baking pads: To avoid using any sprays or butters that could make the bottoms of your cookies soggy or extra crispy, opt for parchment paper or silicone baking pads. These will help to prevent sticking, promote easy removal and cleaning, and prevent any need for sprays or additional butter or fat content.
Recipe Help & FAQs
If the dough appears too runny, try adding a little more almond flour, about 1-2 tablespoons at a time, until it thickens up to a more dough-like consistency. Also, make sure to properly drain the cottage cheese before using it to avoid excess liquid.
Ensure you’re using the correct amount of baking powder and baking soda, as both help with rising and thickness. If the dough feels warm when scooping, refrigerate it for an additional 10-15 minutes before placing it on the baking sheet.
Comments
These cookies are so tasty, however, too flat and can be more dense. They have so much potential. I’m going to increase the amount of baking soda to 1/2 tsp and add 1 tsp of cornstarch. Cornstarch has helped in other cookie recipes. Wish me luck!
Good luck! I’d love to hear how those tweaks turn out for you. Thanks so much for sharing your feedback, Shelly!!
Amazing cookies 🍪 I love it and my 2 toddlers too, great recipe!!
Aww, so happy you and your toddlers loved them! Thank you, Alexandra!!
I love the ingredients specifically the addition of cottage cheese, my kid doesn’t like to eat solely cottage cheese so it’s wonderful to transform it into his favourite cookie. Can I use AP flour or whole wheat flour as an alternative to almond? Kindly let me know asap
All-purpose flour should work great. I hope your kid loves them!!
Ohh!! These cookies are so good!!! It’s like eating a cloud!!! My teenager loves them and he is kind of picky with food (I didn’t say to him it was cottage cheese 😉 )!
Aww, yay!! So happy you and your teenager loved the cookies! I completely support not telling him there’s some added protein in there. Your secret is safe with me haha!
These are delicious! so easy and I always use coconut sugar. I had not seen the question before I made them! I usually reduce the amount of coconut sugar because somewhere I read that it creates more liquid… no idea if that is true. They turned out great! I used only dark chocolate chips and sprinkled a little chocolate salt on the top right out of the oven! Thanks for the great recipe! Cottage cheese is my new favorite ingredient!
Chocolate salt?? Yum, that sounds so good!! So glad you loved the cookies, Cindy! And thank you for sharing your tip about reducing the amount coconut sugar; that’s so helpful to hear!!
These look good! Can I use coconut sugar?
I haven’t made them with coconut sugar but I’m sure it would work. Please report back once you’ve made them, if you can!