Gluten-Free Double Chocolate Chip Cottage Cheese Cookies
Try my Gluten-Free Double Chocolate Chip Cottage Cheese Cookies! Crispy on the outside and soft on the inside, these cookies are made with almond and oat flours and naturally sweetened with coconut sugar. They’re nutrient-dense, gluten-free, and perfect for satisfying your chocolate cravings!
These Gluten-Free Double Chocolate Cottage Cheese Cookies are soft and rich inside with a lightly crisp edge — almost like a brownie in cookie form. The cottage cheese blends in completely, creating that melt-in-your-mouth texture without any noticeable “cheesy” taste.
I love making these because they’re a fun way to add extra protein and use wholesome ingredients without giving up that deep chocolate flavor. I use almond and oat flour for a subtle nutty taste and a little extra nutrition, and sweeten them with coconut sugar for that rich, caramel-like sweetness instead of refined sugar.
The combination of cocoa powder and chocolate chips makes them extra chocolatey, and they’re naturally gluten-free. They’re easy to make and always a hit at my house.
Why You’ll Love My Double Chocolate Chip Cottage Cheese Recipe
- Gluten-free goodness: These cookies are made with almond and oat flours, giving them a nutty flavor and soft texture without any gluten.
- Naturally sweetened: Coconut sugar adds a rich, natural sweetness without using refined sugar, keeping these cookies a healthier option.
- Crispy and soft: You’ll love the crispy edges paired with the melt-in-your-mouth, soft center—it’s the best of both worlds!
- Easy to make: With simple ingredients and quick prep, these cookies are perfect for both experienced bakers and beginners.
Ingredients & Substitutions
Here is everything you need to make the best-tasting gluten-free double chocolate chip cottage cheese cookies recipe:
Almond Flour and Oat Flour: Almond flour can be replaced with other nut flours like cashew or hazelnut flour. Oat flour can be substituted with gluten-free all-purpose flour or coconut flour for a different texture.
Coconut Sugar: You can use brown sugar or a granulated sugar substitute like erythritol or stevia if you prefer a lower-calorie option.
Coconut Oil: You can use melted butter, ghee, or a neutral oil like canola or vegetable oil as a substitute for coconut oil.
Cottage Cheese: Greek yogurt can be used as a replacement for cottage cheese. Use an equal amount.
Egg White: If you want to make the cookies egg-free, you can use a flax or chia egg. Mix 1 tablespoon ground flaxseed or chia seeds with 2.5 tablespoons of water, let it sit for a few minutes to thicken, and use it as a substitute for the egg white.
Apple Cider Vinegar: You can use white vinegar or lemon juice as a substitute for apple cider vinegar in the same quantity.
Chocolate Chips: Feel free to use your favorite type of chocolate chips, whether they’re dairy-free, white chocolate, or butterscotch chips.
How to Make My Gluten-Free Double Chocolate Chip Cottage Cheese Cookies
Step 1. Blend the Cottage Cheese
Blend the cottage cheese in a small blender or my favorite chopper cup that comes with my immersion blender. This will eliminate the curdled texture of the cottage cheese.
Step 2. Cream the Coconut Sugar and Oil
Combine the blended cottage cheese, coconut sugar, oil, apple cider vinegar, and vanilla in a mixing bowl and beat until well combined. Add the egg white and then beat again until combined.
Step 3. Add the Dry Ingredients
Add the almond and oat flour, cocoa powder, cinnamon, baking soda, and salt. Mix until blended. Fold in the chocolate chips using a spatula to avoid over-mixing the batter.
Step 4. Scoop and bake
Scoop the batter to form balls with either a stainless steel cookie scoop or a spoon. If you use a small cookie scoop bake at 350°F for 10-12 minutes. If you use a medium/large cookie scoop bake at 350°F for 12-14 minutes.
Step 5. Cool, and enjoy!
Remove the cookies from the oven and allow them to cool on a heat-proof surface or cooling rack. The cookies will become firmer as they cool.
My Expert Recipe Notes
Sweetener Options: You can adjust the sweetness level by adding more or less coconut sugar to the recipe.
Cook Time: If you like your cookies crispier, adjust the baking time by adding 2-3 minutes.
Chocolate Chips: Customize your cookies by using your favorite chocolate chips or chunks, such as dark chocolate, milk chocolate, white chocolate, or even a combination of them.
Cookie Size: The baking time can vary depending on the size of the cookie balls. Smaller cookies will bake faster, while larger ones will require more time. Keep an eye on them and adjust the baking time accordingly.
Doubling the Recipe: If you want to make a larger batch, you can easily double the ingredients. Just be sure to have enough baking sheets and space in your oven to accommodate the extra cookies.
Delicious Serving Suggestions
- With a glass of cold milk: Nothing beats the classic combination of warm cookies and milk—dairy or non-dairy options work beautifully!
- Topped with ice cream: Serve these cookies warm and top them with a scoop of your favorite ice cream for a decadent dessert.
- Crumbled over yogurt: Add a bit of crunch and sweetness to your morning yogurt bowl by crumbling a cookie on top.
- Alongside coffee or tea: Enjoy these cookies as an afternoon pick-me-up with a hot cup of coffee or your favorite tea.
- Cookie sandwiches: Spread some almond or peanut butter between two cookies for a fun and delicious twist on a classic cookie sandwich.
- On a dessert platter: Add these cookies to a dessert tray for parties or gatherings—they’re sure to be a hit with everyone!
- Frozen as a treat: Freeze a batch and enjoy them straight from the freezer for a cool, chewy treat when you’re craving something sweet!
Frequently Asked Questions
Do you love chocolate chip cookies? Check out more of my easy and healthier chocolate chip cookie recipes:
- Gluten-Free Chocolate Chip Cookies Almond Flour Recipe
- Gluten-Free Cranberry White Chocolate Chip Cookies
- Easy Chocolate Chip Gluten Free Vegan Pumpkin Cookies
- Gluten-Free Toll House Chocolate Chip Cookie Copycat
Gluten-Free Double Chocolate Chip Cottage Cheese Cookies
Ingredients
Wet Ingredients:
- 1/4 cup coconut oil
- 2/3 cup coconut sugar
- 1/3 cup cottage cheese
- 1 teaspoon vanilla extract
- 2 teaspoons apple cider vinegar
- 1 egg white
Dry Ingredients:
- 1 cup almond flour
- 1/2 cup oat flour
- 3 tablespoons cocoa powder
- 1 teaspoon cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chocolate chips
Instructions
- Preheat your oven to 350°F.
- Blend the cottage cheese in a small blender or my favorite chopper cup that comes with my immersion blender. This will eliminate the curdled texture of the cottage cheese.
- Combine the blended cottage cheese, coconut sugar, oil, apple cider vinegar, and vanilla in a mixing bowl and beat until well combined. Add the egg white and then beat again until combined.
- Add the almond and oat flour, cocoa powder, cinnamon, baking soda, and salt. Mix until blended. Fold in the chocolate chips using a spatula to avoid over-mixing the batter.
- Scoop the batter to form balls with either a stainless steel cookie scoop or a spoon. If you use a small cookie scoop bake at 350°F for 10-12 minutes. If you use a medium/large cookie scoop bake at 350°F for 12-14 minutes.
- Remove the cookies from the oven and allow them to cool on a heat-proof surface or cooling rack. The cookies will become firmer as they cool.
Video
Nutrition
This recipe has been reviewed by a healthcare professional for its nutritional balance and alignment with healthy eating principles.
I have made this recipe three times and counting. Made the medium/large size and small size suffice to say they still got eaten quickly. They are chocolatey without being sickly sweet and taste great – recommend you make these – but you won’t be able to stop at one.
Are the calories per cookie?
yes 🙂 I hope you enjoy making them!
Love this recipe!! These are soft and chewy but not too sweet! And the almond flavor adds amazing flavor.
Thank you, Gary! I’m so glad you love this recipe, too 🙂
These cookies are delicious, you’d never know they were gluten-free!
Thank you! I’m so glad you didn’t miss the gluten! 🙂