Why I Love This Recipe
I love this recipe because it’s ridiculously simple and surprisingly satisfying. With no added oil, no gluten, and no refined sugar, these cookies still taste amazing. The cottage cheese adds protein and moisture, while almond flour gives them a soft, cake-like texture. I can throw them together in under 10 minutes and pop them in the oven without dragging out half my pantry. Plus, they’re freezer-friendly and great for meal prep.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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1 cup cottage cheese
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2 cups almond flour
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⅓ cup monkfruit sweetener
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½ cup + 2 tablespoons blueberries (fresh or frozen)
Directions
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I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
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In a medium mixing bowl, I stir together the cottage cheese and monkfruit sweetener until well combined.
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I fold in the almond flour to form a thick dough.
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I gently mix in the blueberries, being careful not to crush them.
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Using a spoon or small cookie scoop, I drop dough onto the prepared baking sheet, spacing each cookie about 1 inch apart.
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I bake the cookies for 15–18 minutes, or until the edges are lightly golden and the centers are set.
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I let the cookies cool on the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Servings and timing
This recipe makes about 10–12 cookies, depending on the size I scoop. It takes only 5–10 minutes to prep and about 15–18 minutes to bake, making it a quick and easy treat ready in under 30 minutes.
Variations
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I sometimes add a dash of vanilla or lemon zest for extra flavor.
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For a crunchier texture, I mix in some chopped almonds or walnuts.
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I’ve swapped blueberries with raspberries or dark chocolate chips when I want a different twist.
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For added fiber, I stir in a tablespoon of ground flaxseed or chia seeds.
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If I want them slightly sweeter, I increase the monkfruit by a tablespoon.
Storage/Reheating
I store these cookies in an airtight container in the fridge for up to 5 days. They also freeze well—just thaw at room temperature or pop one in the microwave for 10–15 seconds before eating. If I want to reheat a batch, I warm them in a 300°F oven for a few minutes to freshen them up.
FAQs
Can I use a different sweetener?
Yes, I’ve tried these with stevia, erythritol, and maple syrup. I adjust the amount slightly to taste and watch the moisture levels if using liquid sweeteners.
Do I need to drain the cottage cheese?
If it’s very wet or runny, I lightly drain it with a spoon. A thicker cottage cheese works best for structure.
Can I use frozen blueberries?
Absolutely. I use them straight from the freezer but mix them in gently to avoid bleeding the color into the dough.
Are these cookies low-carb?
Yes, with almond flour and monkfruit, they’re naturally low-carb and keto-friendly. They also pack a nice dose of protein thanks to the cottage cheese.
Can I make them dairy-free?
To make them dairy-free, I replace the cottage cheese with a thick dairy-free yogurt or a vegan cottage cheese alternative. The texture changes slightly but still works.
Conclusion
These Easy Blueberry Cottage Cheese Cookies are proof that simple, healthy ingredients can still make something incredibly tasty. I love baking a batch to keep on hand for busy mornings or post-workout snacks. They’re soft, slightly sweet, and filled with juicy blueberries—an easy win for anyone trying to keep things clean without missing out on flavor.
PrintEasy Blueberry Cottage Cheese Cookies
Soft, protein-packed cookies made with cottage cheese, almond flour, and fresh blueberries — a healthy treat you can whip up in minutes.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 12 cookies
- Category: Snack, Dessert, Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
1 cup cottage cheese
2 cups almond flour
⅓ cup monkfruit sweetener (or preferred keto sweetener)
½ cup + 2 tbsp blueberries (fresh or frozen)
Instructions
Preheat Oven:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Mix Dough:
In a medium bowl, combine cottage cheese, almond flour, and monkfruit sweetener. Mix until a soft, sticky dough forms.
Fold in Blueberries:
Gently fold in the blueberries. If using frozen, do not thaw before mixing to avoid excess moisture.
Shape Cookies:
Scoop tablespoon-sized portions of dough onto the prepared baking sheet. Flatten slightly with the back of a spoon or your fingers.
Bake:
Bake for 18–22 minutes, or until the edges are lightly golden and the centers are set.
Cool:
Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
These cookies are soft and cake-like in texture.
Store in an airtight container in the fridge for up to 5 days.
For a firmer texture, let the cookies sit uncovered for a few hours after baking.
Optional: Add a dash of vanilla extract or lemon zest for extra flavor.
