Cranberry Cottage Cheese Cookies with White Chocolate (Edit recipe)

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These high protein low carb cranberry cottage cheese cookies with sugar free white chocolate are soft, lightly sweet, balanced, satisfying, with a creamy finish.

They’re made with cottage cheese for moisture and protein, fresh cranberries for brightness, and sugar-free white chocolate chips for a smooth, mellow sweetness. The result is a tender, bakery-style cookie that feels indulgent without feeling heavy or overly sweet.

There’s no protein powder, no pudding mixes, and no strange ingredients. Just real food, and a cookie that feels like a treat, not a compromise.

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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 Sugar-Free White Chocolate Chips

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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.
If your blender can handle thicker mixtures, add the egg, melted butter, sweetener, and vanilla and blend until combined. Otherwise, transfer to a bowl and mix by hand.
Add the almond flour, baking powder, and salt. Blend or stir until a soft dough forms.
Fold in the cranberries and white chocolate chips.
Use a medium cookie scoop to portion the dough onto the baking sheet. Gently flatten each cookie slightly.
Bake for about 20 minutes, until set and lightly golden at the edges.
Let cool on the pan to finish setting before moving.

Notes

Dough thickness affects the final texture. Add almond flour if too soft, or a little cottage cheese if too thick. Cookies are meant to be soft and tender, not crisp. Freeze well and reheat 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:	214
Fat:	10 g
Carbohydrates:	26 g
Protein:	5 g
Cholesterol:	9 g
Sodium:	81 mg
Fiber:	3 g
Sugars:	0 g
Sugar Alcohol:	0 g
Calculated per serving.