Cottage Cheese Protein Raspberry Cookies

These cottage cheese protein raspberry cookies are soft, a little tangy, and really easy to make at home.

The cottage cheese is what makes them so good. It keeps the cookies moist and tender, and you don’t even taste it once they bake.

They are also high in protein, so they feel a bit more filling than your average cookie.

The freeze dried raspberries add a nice pop of fruity flavor, and the white chocolate chips balance it out with a touch of sweetness.

If you want a simple treat that tastes great and gives you a little protein boost, these are a great pick.

Why I Love This Recipe

Packed With Protein – The cottage cheese and protein powder work together to make these cookies a filling treat that keeps you satisfied longer.

Bright Berry Flavor – The freeze dried raspberries add a tangy, fruity pop that balances the sweetness perfectly in every bite.

Soft and Tender Texture – The cottage cheese keeps these cookies moist and pillowy soft instead of dry or crumbly.

Sweet White Chocolate Melts – Creamy white chocolate chips melt into little pockets of sweetness that pair beautifully with the tart raspberries.

The Ingredients

• 1 cup Cottage Cheese
• 1 Large Egg
• 1/3 cup Granulated Sugar
• 2 tablespoons Melted Butter
• 1 teaspoon Vanilla Extract
• 1 scoop Vanilla Protein Powder
• 1 cup All-Purpose Flour
• 1/2 cup Almond Flour
• 1 teaspoon Baking Powder
• 1/4 teaspoon Fine Salt
• 1/3 cup Freeze Dried Raspberries
• 1/3 cup White Chocolate Chips

How to Make This Recipe

Step 1

Preheat the oven to 350°F and line two baking sheets with parchment paper.

Step 2

Blend the cottage cheese, egg, sugar, melted butter, and vanilla extract until smooth.

Step 3

Whisk the vanilla protein powder, all-purpose flour, almond flour, baking powder, and salt in a large bowl.

Step 4

Add the blended cottage cheese mixture to the dry ingredients and stir until just combined.

Step 5

Gently fold in the freeze dried raspberries and white chocolate chips. Chill the dough for 25 minutes.

Step 6

Scoop 12 rounded portions onto the baking sheets and flatten each cookie slightly.

Step 7

Bake for 12 to 14 minutes, until the edges are lightly golden. Cool on the baking sheets for 10 minutes so the cookies can set.

Quick Tips

Blend the Cottage Cheese Until Fully Smooth

Take your time blending the cottage cheese with the egg, sugar, butter, and vanilla until you don’t see any lumps at all. Those little curds won’t melt away in the oven, so if you skip this step you’ll bite into weird chunks.

From my experience, scraping down the sides of the blender once or twice helps get everything perfectly smooth. You want it to look like a thick, creamy batter before you move on.

Don’t Skip the Chill Time

The 25 minutes in the fridge really matters here. This dough is soft and a little sticky because of the cottage cheese, and chilling firms it up so it holds its shape when baking.

If you scoop and bake right away, the cookies will spread out too much and turn flat and thin. My favorite trick is to cover the bowl and let it chill while I clean up the kitchen.

Handle the Freeze Dried Raspberries Gently

Freeze dried raspberries are super delicate and crumble into powder if you stir them too hard. Fold them in slowly at the very end so they stay in nice pieces and give you little pops of raspberry flavor.

Also make sure you use freeze dried and not regular fresh or frozen raspberries. Fresh ones add too much water and will make the dough wet and mushy.

More Favorites

• Cottage Cheese Peanut Butter Oat Cookies
• Cottage Cheese Protein Chocolate Chip Cookie Dough
• Cottage Cheese Protein Blueberry Crumble Muffins
• Cottage Cheese Protein Strawberry Cheesecake Cups
• Cottage Cheese Lemon Poppy Seed Snack Bars

Quick Answers

Can I leave out the protein powder?

You can, but this recipe is meant to be protein rich, and the powder is a big part of what gives these cookies their protein boost along with the cottage cheese.

If you do take it out, add an extra couple tablespoons of flour so the dough stays thick, though you will lose some of that extra protein.