Cottage Cheese Chocolate Chip Cookies
Soft, chewy high protein chocolate chip cookies made with blended cottage cheese, almond flour, protein powder and alcohol-free vanilla. About 9g of protein per cookie.
Ingredients
- 3/4 cup full-fat cottage cheese 170 g, surface liquid drained
- 1/4 cup unsalted butter melted and slightly cooled
- 1/2 cup dark brown sugar packed
- 2 tbsp granulated sugar
- 1 large egg room temperature
- 2 tsp alcohol-free vanilla
- 1 cup all-purpose flour spooned and leveled
- 3/4 cup blanched almond flour superfine
- 1/2 cup vanilla protein powder about 60 g, halal-certified
- 3/4 tsp baking soda
- 1 tsp cornstarch
- 1/2 tsp kosher salt
- 2/3 cup semi-sweet or dark chocolate chips divided
- 1/2 tsp flaky sea salt optional
Instructions
- Blend the cottage cheese on high for 45 seconds until completely smooth.
- Whisk the blended cottage cheese, melted butter, brown sugar and granulated sugar for 60 seconds until glossy. Whisk in the egg and vanilla for 30 seconds.
- Add the all-purpose flour, almond flour, protein powder, baking soda, cornstarch and salt. Fold just until combined, then fold in 1/2 cup of the chocolate chips.
- Cover and chill the dough for 30 minutes. Meanwhile, preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Scoop 12 mounds of dough (about 1/4 cup each), 6 per sheet. Press each one into a 1/2-inch-thick round and press the remaining chocolate chips on top.
- Bake one sheet at a time for 10 to 12 minutes, until the edges are golden and the centers still look soft. Sprinkle with flaky salt, cool on the pan for 8 to 10 minutes, then move to a wire rack.
Notes
Blend the cottage cheese until no curds remain and do not overbake, so the cookies stay soft. Store at cool room temperature for 2 days or in the fridge for up to 6 days. Freeze baked cookies or raw dough rounds for up to 3 months. Use alcohol-free vanilla, a halal-certified protein powder and cottage cheese made with microbial or vegetable rennet.