I created these soft, chewy protein-packed cottage cheese cookies that feel indulgent but are secretly healthy. Thanks to blended cottage cheese and honey, they stay moist and sweet—without refined sugar or butter. Cottage Cheese Protein Cookies

Why You’ll Love This Recipe

I love that these cookies are made in one bowl, come together quickly, and are perfect straight from the oven. I enjoy them as a post-workout snack, on-the-go breakfast, or healthier dessert. They’re kid-friendly too and stay super moist thanks to the cottage cheese.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 cup blended cottage cheese
¼ cup honey or maple syrup
1 egg
1 teaspoon vanilla extract
1½ cups oat flour
½ teaspoon baking soda
½ teaspoon cinnamon
¼ teaspoon salt
½ cup chocolate chips (or nuts, raisins, etc.)

directions

Blend the cottage cheese until smooth in a blender or food processor.
In a bowl, whisk together the blended cottage cheese, honey or maple syrup, egg, and vanilla until well combined.
Stir in oat flour, baking soda, cinnamon, and salt until just blended.
Gently fold in chocolate chips or your choice of add‑ins.
Scoop tablespoon-sized portions onto a parchment-lined baking sheet and bake at 350 °F (175 °C) for 10–12 minutes, until the edges turn golden.
Let the cookies cool slightly before enjoying them warm or storing for later.

Servings and timing

Makes: 12–14 cookies
Prep time: ~10 minutes
Bake time: 10–12 minutes
Total time: ~22 minutes

Variations

Swap oat flour for whole wheat or almond flour for a different texture.
Add citrus zest and dried cranberries, or switch chocolate chips for nuts or dried fruit.
Make it dairy-free by using blended silken tofu or dairy-free yogurt instead of cottage cheese.
Boost protein by adding a scoop of protein powder.
Reduce sweetness by using mashed banana or applesauce instead of honey.

storage/reheating

I store cookies in an airtight container at room temperature for up to three days, or in the fridge for up to one week. They freeze beautifully—just thaw or microwave for 10–15 seconds to warm before serving.

FAQs

What if I don’t have oat flour?

I blend rolled oats until fine or use whole wheat or almond flour instead; the texture might vary slightly.

Do these cookies spread?

They’re dense and hold their shape rather than spreading like traditional butter-based cookies.

Can I make cookie dough balls to freeze?

Yes, I scoop and freeze raw dough balls, then bake or thaw individual ones as needed for a quick treat.

Are these gluten-free?

They are gluten-free as long as I use certified gluten-free oat flour and no wheat ingredients.

Can I add protein powder?

Definitely—I sometimes add a scoop of vanilla or chocolate protein powder to boost nutrition and flavor.

Conclusion

I love how these cookies feel like a treat while still packing protein, moisture, and wholesome ingredients. They’re easy to make and flexible—perfect for customizing with your favorite flavors. Give them a try for a tasty, better-for-me snack that never disappoints.