Double Chocolate Protein Cookies (Print Version)

Fudgy double chocolate cookies packed with protein and creamy cottage cheese, perfect for a satisfying snack.

# What You'll Need:

→ Dry Ingredients

01 - 1 cup oat flour
02 - 1/3 cup unsweetened cocoa powder
03 - 1 scoop chocolate or vanilla protein powder
04 - 1/2 teaspoon baking soda
05 - 1/4 teaspoon salt

→ Wet Ingredients

06 - 1 cup low-fat cottage cheese
07 - 1/3 cup maple syrup or honey
08 - 1 large egg
09 - 1 teaspoon vanilla extract
10 - 2 tablespoons melted coconut oil or unsalted butter

→ Chocolate

11 - 1/2 cup dark chocolate chips
12 - 1/4 cup mini chocolate chips or chopped chocolate for topping

# How to Make It:

01 - Preheat oven to 350°F. Line a baking sheet with parchment paper.
02 - In a medium bowl, whisk together oat flour, cocoa powder, protein powder, baking soda, and salt.
03 - In a blender or food processor, blend cottage cheese until smooth. Add maple syrup, egg, vanilla extract, and melted coconut oil. Blend briefly to combine.
04 - Pour wet mixture into dry ingredients and stir until just combined.
05 - Fold dark chocolate chips into the dough.
06 - Scoop heaping tablespoons of dough onto prepared baking sheet, spacing about 2 inches apart. Optionally, press additional chocolate chips on top of each cookie.
07 - Bake for 10 to 12 minutes until edges are set but centers remain slightly soft.
08 - Cool on baking sheet for 5 minutes, then transfer to wire rack for complete cooling.

# Additional Tips::

01 -
  • They taste indulgent and fudgy without requiring flour adjustments or weird ingredient substitutions.
  • Six grams of protein per cookie means you can actually eat two without feeling like you're derailing anything.
  • The whole batch comes together in under thirty minutes, making them perfect for when you want homemade without the production.
02 -
  • Blending the cottage cheese until perfectly smooth is non-negotiable—lumps will stay lumps and create weird texture spots in your cookies.
  • Don't overbake these; the slight softness in the center while edges are set is what makes them fudgy rather than cake-like.
03 -
  • If your cottage cheese is particularly watery, strain it through cheesecloth for 15 minutes before blending so the dough doesn't come out too wet.
  • Room temperature ingredients blend together more smoothly and create a more uniform dough texture than cold ingredients straight from the fridge.
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