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!

ByNicole Bonilla
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How to make HEAVENLY gluten-free double chocolate chip cottage cheese cookies w/ oat & almond flour and coconut sugar.

Get ready to experience the perfect balance of crispy and soft in my Gluten-Free Double Chocolate Chip Cottage Cheese Cookies! What makes these cookies so special is how they’re packed with rich chocolate flavor and a secret ingredient—cottage cheese—that blends seamlessly for a soft, melt-in-your-mouth texture. And don’t worry, no one will ever guess these cookies contain cottage cheese!

I make these all the time for my family, and they love how the cookies have a crispy edge but stay soft and gooey on the inside. I’ve made them gluten-free using almond and oat flour, which not only adds a slightly nutty flavor but also makes them naturally nutrient-dense. Plus, they’re sweetened with coconut sugar, so you’re getting that rich, caramel-like sweetness without the guilt of refined sugar.

If you’re looking for a cookie that’s gluten-free, packed with flavor, and secretly a little healthier, these are going to be your new favorite! I’ve included step-by-step instructions that make these cookies super easy to whip up, so whether you’re a baking pro or just starting out, you’ll love making (and eating) these cookies.

YouTube video

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.

A close-up of gluten-free double chocolate chip cottage cheese cookies on parchment paper.

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.

Adding wet ingredients to muffin batter.
Mixing cranberries into muffin batter.

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.

Mixing cranberries into muffin batter.

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.

Adding wet ingredients to muffin 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.

Juiced and zested orange on a kitchen counter.

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.

How to make HEAVENLY gluten-free double chocolate chip cottage cheese cookies w/ oat & almond flour and coconut sugar.

Double Chocolate Chip Cottage Cheese Cookie 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!

Cool Completely: Allow the cookies to cool completely on a wire rack after baking. This helps prevent condensation inside the storage container, which can make the cookies soggy.

Airtight Container: Store the cookies in an airtight container. You can use a plastic container with a tight-sealing lid or a resealable plastic bag. Make sure the container is clean and dry before placing the cookies inside.

Layering: If you need to stack the cookies in the container, separate the layers with parchment paper or wax paper to prevent them from sticking together or becoming too moist.

Room Temperature: These cookies can be stored at room temperature for up to 3-4 days. If your kitchen is particularly warm, you may want to keep them in a cooler part of the house to maintain freshness.

Refrigeration (Optional): If you want to extend their shelf life, you can refrigerate the cookies in the airtight container for up to a week. However, keep in mind that refrigeration can sometimes affect the texture of cookies, making them a bit firmer.

Freezing: To store the cookies for a longer period, you can freeze them. Place the cookies in a single layer on a baking sheet and freeze until they are solid. Then transfer them to a freezer-safe container or a resealable freezer bag. You can store them in the freezer for up to 2-3 months. To thaw, simply leave them at room temperature for a few hours or heat them in a microwave for a few seconds.

Use Wax Paper: If you are stacking cookies in a container for freezing, place a sheet of wax paper or parchment paper between the layers to prevent them from sticking together.

Label and Date: If you’re freezing the cookies, be sure to label the container or bag with the date so you can keep track of their freshness.

Can I use regular flour instead of almond and oat flour?
You can use regular all-purpose flour if you don’t need the cookies to be gluten-free. Substitute it in a 1:1 ratio for the almond and oat flour.

Can I make these cookies dairy-free?
Yes, you can make them dairy-free by using a dairy-free yogurt alternative (such as almond or coconut yogurt) in place of cottage cheese and dairy-free chocolate chips.

How can I make these cookies egg-free?
To make the cookies egg-free, you can use a flax or chia egg. Mix 1 tablespoon of 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.

Can I use different types of sweeteners?
Yes, you can use alternative sweeteners like brown sugar, maple syrup, honey, or a sugar substitute like erythritol or stevia. Adjust the quantity to taste.

How do I store these cookies for maximum freshness?
Store the cookies in an airtight container at room temperature for up to 3-4 days. For longer storage, you can refrigerate them for up to a week or freeze them for 2-3 months.

Can I freeze the cookie dough for later use?
Yes, you can freeze the cookie dough by scooping it into balls and freezing them on a baking sheet. Once frozen, transfer the dough balls to a freezer-safe container or bag. When ready to bake, you can bake them straight from the freezer, adding a couple of extra minutes to the baking time.

Can I customize these cookies with add-ins?
Absolutely! You can customize these cookies by adding chopped nuts, dried fruit, or different flavored chocolate chips to suit your taste preferences.

What can I do if my cookies turned out too dry or too soft?
Adjust the baking time to achieve your preferred cookie texture. If they are too dry, reduce the baking time slightly. If they are too soft, extend the baking time a little.

Can I make these cookies ahead of time for an event?
Yes, you can make these cookies ahead of time and store them in an airtight container. They can be a great make-ahead treat for parties and gatherings.

Are these cookies suitable for a specific dietary restriction?
These cookies are gluten-free if you use gluten-free oat flour and suitable for those who are gluten-intolerant. However, always check ingredient labels for any potential allergens when making substitutions for dietary needs.

More Dessert Recipes

How to make HEAVENLY gluten-free double chocolate chip cottage cheese cookies w/ oat & almond flour and coconut sugar.

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!
5 from 6 votes
Print Recipe Pin Recipe
Servings 21
Prep Time 15 minutes
Cook Time 10 minutes

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

YouTube video

Nutrition

Calories: 182kcalCarbohydrates: 9gProtein: 4gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.3gCholesterol: 1mgSodium: 92mgPotassium: 89mgFiber: 3gSugar: 7gVitamin A: 5IUVitamin C: 0.004mgCalcium: 41mgIron: 1mg
Keyword chocolate, chocolate chip cookie, cookies, cottage cheese, gluten free
Did you make this recipe and love it?Please let me know in the comments below how it turned out 🙂

7 Comments

  1. 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.

    Reply
5 from 6 votes (3 ratings without comment)

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