Double Chocolate Protein Cookies (Printable Version)

Fudgy chocolate cookies enriched with cottage cheese for added protein and a delicious treat.

# What You 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:

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 until evenly distributed.
03 - In a blender or food processor, blend cottage cheese until smooth. Add maple syrup, egg, vanilla extract, and melted coconut oil. Blend briefly until combined.
04 - Pour wet mixture into dry ingredients and stir until just combined. Do not overmix.
05 - Gently fold in dark chocolate chips until evenly distributed throughout dough.
06 - Scoop heaping tablespoons of dough onto prepared baking sheet, spacing 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 - Cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely before serving.

# Expert Advice:

01 -
  • They taste genuinely decadent, not like you're eating protein powder in cookie form.
  • Your body gets real nutrition without the weird aftertaste that haunts most healthy baked goods.
  • Ready in under 30 minutes, so you can satisfy a craving without planning ahead.
02 -
  • Blending the cottage cheese until completely smooth is the difference between fudgy cookies and grainy disappointment—don't skip this step or rush it.
  • These cookies continue to set as they cool, so pulling them from the oven when the centers look slightly underdone gives you fudgy bottoms instead of hard hockey pucks.
03 -
  • If your dough seems too wet, let it rest for five minutes before scooping—sometimes the oat flour needs time to fully hydrate and the batter tightens up naturally.
  • Use a cookie scoop for even-sized cookies that bake uniformly instead of scattered baking times in the same batch.
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