Cranberry Cottage Cheese Cookies with Pecans (No Added Sugar) (Edit recipe)

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These high protein low carb cranberry cottage cheese cookies with pecans are soft, lightly sweet, and grounded in that classic holiday-cookie way.

These high protein cookies are made with blended cottage cheese for protein and moisture, real cranberries for brightness, and chopped pecans for warmth and texture. The result is a tender, bakery-style cookie that feels indulgent and familiar.

There’s no protein powder, no pudding mixes, and no strange ingredients to work around. Just real food and a cookie you’d actually want to bake again.

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Original Recipe

PREP TIME

10 minutes

COOK TIME

20 minutes

INGREDIENTS

10

Serves: 12

Ingredients

.5 cup Cottage Cheese, full-fat
1 Egg, large
2 Tbsp Butter, Unsalted
.5 cup Granular Sugar Substitute - Swerve
1 tsp Vanilla Extract, (sugar free)
1.25 cup Almond Flour
.5 tsp Baking Powder
.25 tsp Salt
.25 cup Cranberries, Fresh
.25 cup Pecans

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 350F (180C) and line a baking sheet with parchment paper.
Blend the cottage cheese until completely smooth. This step is key to a soft, even cookie texture.
If your blender can handle thicker mixtures, add the egg, melted butter, sweetener, and vanilla directly to the blender and blend until fully combined. If not, transfer the blended cottage cheese to a bowl and mix the remaining ingredients by hand.
Add the almond flour, baking powder, and salt. Blend or stir until a soft dough forms.
Fold in the cranberries and chopped pecans.
Use a medium cookie scoop to portion the dough onto the prepared baking sheet. Gently flatten each cookie slightly so they bake evenly.
Bake for about 20 minutes, until the cookies are set and lightly golden at the edges.
Let the cookies cool on the baking sheet to finish setting before moving.

Notes

These cookies are meant to be soft and tender. They firm slightly as they cool but stay moist inside. Dough texture matters: if the dough is too soft, add almond flour one tablespoon at a time. If too thick, add a little more cottage cheese. Slightly underbaked cookies will fall apart; overbaked cookies can turn dry. Bake until just set at the edges. Cookies freeze very well. Freeze individually and reheat one at a time in the microwave for 20–30 seconds.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	203
Fat:	10 g
Carbohydrates:	26 g
Protein:	5 g
Cholesterol:	7 g
Sodium:	76 mg
Fiber:	1 g
Sugars:	0 g
Sugar Alcohol:	0 g
Calculated per serving.