Double Chocolate Protein Cookies (Printable)

Fudgy double chocolate cookies enriched with protein and cottage cheese for a balanced snack.

# 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

# Steps:

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, avoiding overmixing.
05 - Fold in the dark chocolate chips until evenly distributed throughout the dough.
06 - Scoop heaping tablespoons of dough onto prepared baking sheet, spacing approximately 2 inches apart. Optionally press additional chocolate chips or chopped chocolate on top of each cookie.
07 - Bake for 10 to 12 minutes until edges are set but centers remain slightly soft.
08 - Cool cookies on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Advice:

01 -
  • High in protein with 6g per cookie thanks to cottage cheese and protein powder
  • Ready in under 30 minutes from start to finish
  • Rich, fudgy chocolate flavor that tastes indulgent but is actually nutritious
  • Perfect for meal prep—stores well in the fridge for up to 5 days
  • Customizable with gluten-free, lower-sugar, or different flour options
  • No fancy equipment needed, just basic baking tools
02 -
  • Use full-fat cottage cheese for richer, more decadent cookies, or stick with low-fat for a lighter option
  • Let the melted coconut oil cool slightly before adding to prevent cooking the egg
  • Refrigerate the dough for 15 minutes before baking for thicker, less spread-out cookies
  • Store cookies in an airtight container in the refrigerator for up to 5 days—they actually taste better the next day as flavors meld
  • These cookies freeze beautifully for up to 3 months—thaw at room temperature or warm briefly in the microwave
  • For best results, weigh your oat flour rather than using cup measurements, as flour can compact differently
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