Ingredients
▢ 1 cup (220 g) cottage cheese
▢ 1 egg
▢ ½ tsp vanilla extract (optional)
▢ ⅓ cup (80 g) monk fruit sweetener
▢ ¾ cup (70 g) almond flour
▢ ¼ cup (25 g) vanilla protein powder (or use extra almond flour)
▢ Pinch of salt
▢ 4 tbsp sugar-free chocolate chips
Instructions
1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Blend the cottage cheese until smooth using a food processor or blender.
3. In a mixing bowl, whisk the blended cottage cheese with the egg and vanilla extract.
4. Stir in monk fruit sweetener, almond flour, protein powder, and a pinch of salt. Mix until dough forms.
5. Gently fold in chocolate chips.
6. Scoop tablespoon-sized dough onto the lined baking sheet. Flatten slightly with a spoon.
7. Bake for 15–18 minutes, until the edges are golden brown.
8. Cool completely on a wire rack. Store in the fridge or freezer.
Notes
• Make it dairy-free by using almond-based ricotta or lactose-free cottage cheese.
• Don’t skip blending the cottage cheese—it gives the cookies their creamy texture.
• Chilling the dough for 10 minutes makes scooping easier.
• Try mix-ins like chopped nuts, coconut flakes, or cinnamon for variety.
- Prep Time: 10 minutes
- Cook Time: 15–18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free