Fluffy Cottage Cheese Chocolate Chip Cookies for Kids
I first created this chewy and fluffy cottage cheese cookie recipe to fit a little extra protein into a yummy cookie snack but quickly learned that it adds a tasty, slightly tangy flavour to the cookies (think Grandma’s sour cream cookies!). We love them with a little shredded coconut which adds a lightly nutty flavour but you can totally skip it if you prefer. These cookies are so simple to make; I recommend doubling the batch and keeping them in the freezer for quick snacking on the way to activities, after school or in the evening with a cup of hot chocolate or cold milk. Mmmmm.
Ingredients
Dry ingredients
- 1/2 cup plus 2 tablespoons all-purpose flour
- 1/2 cup whole wheat flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt plus a pinch
Wet ingredients
- 1/4 cup unsalted butter softened
- 1/3 cup packed brown sugar
- 1 large egg
- 1/2 heaping cup 2% to 4% cottage cheese
- 1 1/2 teaspoons vanilla extract
Mix-ins
- 1/2 cup milk or semi-sweet chocolate chips
- 1/4 cup unsweetened shredded coconut optional
Instructions
- Preheat the oven to 350°F/180°C. Line a large baking pan with parchment paper.
- To a medium mixing bowl, add the dry ingredients (all purpose flour, whole wheat flour, baking powder and salt). Set aside.
- To a small processor or a blender, add the cottage cheese and blend until smooth. Measure out 1/2 cup/125 mL of smooth cottage cheese and set aside.
- To a large mixing bowl, add the butter and brown sugar. Using a hand or stand mixer, beat on medium-high until fluffy. Add the egg, 1/2 cup/125 mL cottage cheese and vanilla, and beat again on low until just combined.
- A little at a time, on low, beat the dry ingredients into the wet ingredients, until just combined with no dry patches. Now, fold in the chocolate chip and the coconut, if using.
- Dollop approximate 1 1/2 tablespoon/22.5 mL balls of dough onto the prepared baking pan and bake for 15 to 19 minutes, until lightly golden on the bottoms and ‘set’ when lightly pressed with a finger. Allow the cookies to cool on the pan for a few minutes, then transfer to a cooling rack to cool completely.
Notes
Egg-free version: Use 1 chia egg in place of the egg. To make it, stir 1 tablespoon/15 mL chia seeds with 3 tablespoons/45 mL water in a small cup. Let it sit for a few minutes, until gelled, then add it to the recipe as you would the egg.
Storage: Once the cookies have cooled completely, store them in an airtight container. Because these cookies contain cottage cheese, I like to store them in the fridge if we are not eating them within a day or two. You can enjoy them cold, let them come to room temperature, or warm them slightly if you want the chocolate chips to get a little melty again.
Freezing: These cottage cheese chocolate chip cookies freeze really well, which makes them perfect for busy families. Let them cool completely, then place them in a freezer-safe bag or container. Pull out a few at a time for lunchboxes, after-school snacks, road trips, or evenings when everyone wants something sweet.
Nutrition
Calories: 125kcalCarbohydrates: 14gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 19mgSodium: 60mgPotassium: 74mgFiber: 1gSugar: 7gVitamin A: 114IUVitamin C: 0.02mgCalcium: 21mgIron: 1mg
Tried this recipe?Let us know how it was!