Are blueberry cottage cheese cookies healthy?

Yes. They’re high in protein from cottage cheese and almond flour, naturally gluten-free, and lower in sugar when made with monkfruit.

Can I use frozen blueberries?

Yes, but thaw and pat them dry first to avoid excess liquid. Fresh blueberries work best for texture.

Do I need to chill the dough?

No, the dough is thick enough to bake right away. If it feels sticky, a short chill in the fridge helps.

Why blend cottage cheese?

Blending removes lumps and gives the cookies a smooth, creamy texture. Without blending, the dough will be grainy.

Do these cookies spread?

No, you’ll need to flatten them slightly before baking.

Blueberry Cottage Cheese Cookies

Recipe by Liliya

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

Total Time30 minutes
Yield18 cookies 1x
DietGluten Free

Soft, chewy, and protein-packed, these blueberry cottage cheese cookies are made with almond flour, monkfruit sweetener, and juicy blueberries. Naturally gluten-free and lower in sugar, they’re perfect for breakfast, snacks, or a healthy dessert.

Ingredients

Scale

1 cup (227g) 4% high protein cottage cheese
2 cups (176g) superfine blanched almond flour
⅓ cup (65g) granular monkfruit sweetener
½ cup (66g) + 2 tbsp (16.5g) fresh blueberries, patted dry

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper.
Blend cottage cheese in a high-powered blender until completely smooth.
In a large mixing bowl, whisk almond flour and monkfruit sweetener together.
Add blended cottage cheese to dry mixture and stir with a spatula until fully incorporated. The dough should be thick and scoopable.
Gently fold in ½ cup blueberries, being careful not to crush them.
Scoop dough (about 1.5 tbsp each) onto prepared baking sheets, spacing cookies 1.5 inches apart. Flatten slightly into thick discs.
Press the extra 2 tbsp blueberries onto the tops of cookies as needed.
Bake 20–25 minutes, or until edges are golden and cookies are set.
Cool on the baking sheet before transferring to a rack.

Notes

Pat blueberries dry to prevent excess moisture in the dough.
Use superfine almond flour for the best texture. Almond meal will make the cookies dense and grainy.
Cookies don’t spread much, so flatten slightly before baking.
Store leftovers in the refrigerator for up to 5 days or freeze for 2 months.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 95 kcal
Sugar: 2g
Sodium: 60mg
Fat: 6g
Saturated Fat: 1.5g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 6g
Fiber: 2g
Protein: 4g
Cholesterol: 5mg

Find it online: https://wearerecipes.com/blueberry-cottage-cheese-cookies/