Easy 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.
