Cottage Cheese Cookies

Name: Cottage Cheese Cookies
Prep time: 20 min
Cook time: 13 min
Total time: 33 min
Cuisine: American
Ingredients: 2.5 tbsp (35 g) melted coconut oil; 7 tbsp (35 g) cocoa powder; 1 tbsp (20 g) sugar free syrup; tiny pinch salt, optional; 1 cup (226 g) nonfat cottage cheese; 1/4 cup (80 g) sugar free syrup, or maple syrup or honey; 2 tsp (10 g) vanilla extract, or almond extract; 1/4 cup (64 g) natural peanut butter, or any other nut/seed butter; 1/4 tsp (1.5 g) salt; 8 tbsp (56 g) coconut flour

11 steps

Prep:20minCook:13min

This is part 2 of me trying to make a classic chocolate chip cookie in a much healthier way. Here we have cottage cheese, which provide a great neutral base for the cookies, allowing them to stay moist without all the fat of butter, and while being packed with protein. For some healthy fats and some sweetness, I've used natural peanut butter and sugar free syrup. These cookies are gluten and grain free, using coconut flour instead, and use a homemade sugar free chocolate using just 3 ingredients. They don't taste like cottage cheese at all, and can even be enjoyed raw!

Updated at: Tue, 26 Nov 2024 18:55:11 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories50 kcal (3%)

Total Fat3.2 g (5%)

Carbs3.8 g (1%)

Sugars0.6 g (1%)

Protein2.2 g (4%)

Sodium67.2 mg (3%)

Fiber1.6 g (6%)

% Daily Values based on a 2,000 calorie diet

Ingredients

25 servings

Chocolate Chips

35gcoconut oil

melted

35gcocoa powder

20gsugar free syrup

salt

optional

Cookie Dough

226gnonfat cottage cheese

¼ cupsugar free syrup

or maple syrup or honey

10gvanilla extract

or almond extract

¼ cupnatural peanut butter

or any other nut/seed butter

1.5gsalt

56gcoconut flour

Instructions

Step 1

Preheat your oven to 350F, and line a cookie sheet with parchment paper. Also line a small Tupperware with parchment.

Step 2

Start with the chocolate chips, since these will need to fully solidify in the fridge. In a small bowl, add the coconut oil, and melt in the microwave for 1:30 Add the cocoa powder, syrup, and a few grains of salt to the coconut oil, and mix until smooth

coconut oil35g

cocoa powder35g

sugar free syrup20g

salt

Step 3

Pour the chocolate into a parchment lined Tupperware, and refrigerate until solid, about 30 minutes

Step 4

Meanwhile, move into the cookie dough. To a food processor, add your cottage cheese, syrup, and vanilla. Maple syrup or honey can be used in place of sugar free syrup. Blend until smooth, and transfer to a large bowl

nonfat cottage cheese226g

sugar free syrup¼ cup

vanilla extract10g

Step 5

Mix the rest of the cookie dough ingredients (nut butter, salt, and coconut flour) with a silicone spatula until fully combined. I've used natural peanut butter, but almond butter, pistachio butter, sunflower seed butter, or pumpkin seed butter would also work. Oat or almond flour would probably work instead of coconut, but start with at least double by weight, and go on feel. The dough should be slightly sticky

natural peanut butter¼ cup

salt1.5g

coconut flour56g

Step 6

Let chill in the fridge for 15 minutes to cool down. The mix may warm up as it blends, so chilling it prevents the chocolate from melting

Step 7

Chop your chocolate into small chunks, and fold into the batter

Step 8

Scoop the batter onto your pan, and press down each cookie until it is flat and round. The cookies will rise slightly in the oven, but they will not spread outward. Lightly wet your hands to prevent sticking when shaping the cookies

Step 9

Bake in a preheated 350F oven for about 13-15 minutes, or until the cookies have risen slightly, and the bottoms are a light golden brown. Be careful to not overcook them

Step 10

Let cool on the pan for 5 minutes before transferring to a wire rack to cool completely. Store in an airtight container in the fridge

Step 11