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
Did you make this recipe?Please let me know in the comments below how it turned out :)