Bakery-Style Eggless Cottage Cheese Chocolate Chip Cookies
Bakery-style eggless cottage cheese chocolate chip cookies that are thick, soft, and gooey. A high-protein, no-egg cookie recipe that tastes just like your favorite bakery cookies. Easy, freezer-friendly, and perfect for sharing.
Ingredients
Dry Ingredients
- 2¼ cup all-purpose flour or 1:1 gluten-free baking flour. Reduce to 2 + 1 tbsp flour.
- 1 tsp baking soda
- 1 tbsp cornstarch
Wet Ingredients
- ½ cup cottage cheese blended smooth
- ½ cup (1 stick) unsalted butter softened
- ¾ cup dark brown sugar light brown is fine, too.
- ½ cup granulated sugar
- 2 tsp vanilla extract
- 1½ cup semi-sweet chocolate chips
- Chocolate chunks for topping dark chocolate or milk chocolate
- Flaky sea salt for topping
Instructions
- Blend cottage cheese until smooth.
- Cream butter and sugars until fluffy.
- Add blended cottage cheese and vanilla. Mix well.
- Whisk dry ingredients together.
- Mix dry into wet until just combined.
- Fold in chocolate chips.
- Chill dough 30–60 minutes.
- Preheat oven to 350°F.
- Scoop large 3-tablespoon dough balls. Roll into hands to even out the edges.
- Bake 11–13 minutes.
- Remove the cookies from the oven and generously crush flaky sea salt on top of each cookie. Cool 5 minutes before transferring.
- Repeat with the remaining dough.
Notes
Nutritional Information (Per Cookie – Approximate)
- Calories: 290
- Protein: 5g
- Carbohydrates: 38g
- Sugar: 22g
- Fat: 14g
- Saturated Fat: 8g
- Fiber: 2g
- Sodium: 170mg