Get the Recipe: Cottage Cheese Cookies
These thick, pillowy cottage cheese cookies offer a rich, melt-in-your-mouth texture thanks to creamy cottage cheese and nutty brown butter! Sweetened with coconut sugar and loaded with dark chocolate, they taste like a soft, chewy, gluten-free dream.
Ingredients
- 1 stick unsalted butter, melted or browned
- ⅔ cup coconut sugar
- ½ cup cottage cheese, blended until smooth
- 2 tsp vanilla extract
- 1 egg
- 1 ½ cups gluten free flour, see note
- 1 tsp baking soda
- ½ tsp sea salt
- 1 cup mini dark chocolate chips
Instructions
- First, preheat your oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
- In a large mixing bowl, add the melted butter and coconut sugar. Stir until combined.
- Then, add in the blended cottage cheese, vanilla extract, and egg. Stir until combined.
- Mix in the gluten free flour, baking soda, and sea salt. Stir together. The dough should resemble normal cookie dough.
- Fold in the chocolate chips.
- Use a cookie scoop to scoop balls of dough onto the lined pan.
- Bake for 10 to 12 minutes, or until the edges are just very barely light brown.
- Finally, remove from the oven. Allow the cookies to cool on the pan for 15 minutes before carefully removing.
Notes
- If you are not gluten free, feel free to use all purpose flour.
- You can use melted butter or brown butter. For these photos, I used brown butter.
- Blend the cottage cheese until fully smooth and creamy.
- The dough should be very similar in texture and color to normal cookie dough.
- These cookies don’t spread too much while baking. They remain tall and thick.
- Store any leftovers for up to 3 days at room temperature in an airtight container.
Calories: 243kcal, Carbohydrates: 27g, Protein: 5g, Fat: 14g, Saturated Fat: 9g, Polyunsaturated Fat: 0.5g, Monounsaturated Fat: 2g, Trans Fat: 0.3g, Cholesterol: 36mg, Sodium: 255mg, Potassium: 112mg, Fiber: 2g, Sugar: 12g, Vitamin A: 269IU, Vitamin C: 0.1mg, Calcium: 67mg, Iron: 1mg