These High-Protein Cottage Cheese Cookies Are Delicious!

Ingredients

• 1 cup Cottage Cheese (full‑fat, plain, blended until smooth)
• 0.25 cup Maple Syrup (ChocZero) (sugar‑free liquid sweetener)
• 1 teaspoon Vanilla Extract (pure extract)
• 1.125 cup Almond Flour (finely ground, gluten‑free)
• 0.5 cup Vanilla Protein Powder (Isopure) (whey isolate, vanilla flavored)
• 2 tablespoons Unsalted Butter (melted)
• 2 tablespoons White Chocolate Chips (ChocZero) (sugar‑free)
• 2 tablespoons Macadamia Nuts (chopped)
• 1 teaspoon Sugar‑Free Red Raspberry Preserve (Splenda Smucker’s, monk‑fruit sweetened)

Instructions

1. Preheat Oven

   Preheat the oven to 350°F (177°C) and line a baking sheet with parchment paper.

   Time: PT5M

   Temperature: 350°F

2. Blend Wet Ingredients

   Combine the cottage cheese, sugar‑free maple syrup, and vanilla extract in the blender. Blend on high until the mixture is completely smooth.

   Time: PT3M

3. Mix Dry Ingredients

   In a mixing bowl, whisk together the almond flour and vanilla protein powder until no lumps remain.

   Time: PT2M

4. Add Butter

   Stir the melted butter into the dry mixture until fully incorporated.

   Time: PT2M

5. Combine Wet and Dry

   Pour the blended cottage cheese mixture into the dry bowl. Mix with a spatula until a uniform dough forms.

   Time: PT3M

6. Rest and Adjust Moisture

   Let the dough rest for 5 minutes. If it feels overly wet, sprinkle up to 1/8 cup additional almond flour and fold it in.

   Time: PT5M

7. Divide Dough

   Split the dough into two equal portions using a bench scraper or knife.

   Time: PT2M

8. Flavor Portion #1 – White Chocolate & Macadamia

   Fold the white chocolate chips and chopped macadamia nuts into the first dough portion until evenly distributed.

   Time: PT3M

9. Flavor Portion #2 – Raspberry Thumbprint

   Roll the second dough portion into 8 equal balls (about 1‑inch diameter). Using your thumb or the back of a spoon, make a small indentation in the center of each ball and fill each well with about 1/2 teaspoon of sugar‑free raspberry preserve. Lightly seal the edges.

   Time: PT5M

10. Transfer to Baking Sheet

    Place all cookies on the prepared parchment sheet, spacing them about 2 inches apart.

    Time: PT2M

11. Bake

    Bake for 15 minutes, or until the edges are set and the tops are lightly golden.

    Time: PT15M

    Temperature: 350°F

12. Cool

    Allow the cookies to cool on the sheet for 5 minutes, then transfer to a cooling rack to cool completely.

    Time: PT5M

Nutrition Facts

Calories

180

Protein

13g

Carbohydrates

4g

Fat

13g

Fiber

2g