Double Chocolate Protein Cookies (Printable Version)

Fudgy double chocolate treats with added protein and creamy cottage cheese for a healthy snack or post-workout bite.

# 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, optional

# Step-by-Step Guide:

01 - Preheat oven to 350°F. Line a baking sheet with parchment paper.
02 - In a medium mixing bowl, whisk together oat flour, cocoa powder, protein powder, baking soda, and salt until evenly distributed.
03 - In a blender or food processor, blend cottage cheese until completely smooth. Add maple syrup, egg, vanilla extract, and melted coconut oil, then blend briefly until just combined.
04 - Pour wet mixture into dry ingredients and stir until just combined, being careful not to overmix.
05 - Gently fold dark chocolate chips into the dough until evenly distributed throughout.
06 - Scoop heaping tablespoons of dough onto prepared baking sheet, spacing cookies approximately 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 - Allow cookies to cool on baking sheet for 5 minutes, then transfer to wire rack for complete cooling.

# Additional Tips::

01 -
  • They're fudgy and rich without tasting like a protein bar, which honestly surprised even me the first time.
  • Made with cottage cheese, so you're sneaking in serious protein and they keep you satisfied longer than typical cookies.
  • Ready in under 30 minutes from start to finish, so you can have warm cookies without the fuss.
02 -
  • The centers will look slightly underbaked when you pull them out, and that's exactly right—they firm up beautifully as they cool and that's what gives you that fudgy texture instead of a hard, cake-like cookie.
  • Blending the cottage cheese until completely smooth is non-negotiable; I learned this the hard way when I tried to skip that step and ended up with grainy cookies that nobody wanted.
03 -
  • Room-temperature cottage cheese blends smoother and faster than cold, so take it out of the fridge while your oven preheats.
  • The difference between a fudgy cookie and a dense one comes down to not opening the oven door while they bake—I know it's tempting to peek, but just wait the full 12 minutes.
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