You want sweet, satisfying cookies that won't wreck your day. These cottage cheese dessert cookies under 150 calories each give you creamy protein, tender crumb, and real dessert vibes without the heaviness. You'll find recipes that span lemon, chocolate, oatmeal, spice, and fruit-forward flavors — all designed to be about one cookie = under 150 calories.
Each recipe lists ingredients, step-by-step baking instructions, and serving tips so you can bake with confidence. Whether you crave a morning treat, an afternoon pick-me-up, or a light dessert after dinner, these cottage cheese dessert cookies under 150 calories each make it easy to enjoy a real cookie without overdoing it. Pin your favorites and try one tonight.
1. Cottage Cheese Dessert Cookies Under 150 Calories Each — Lemon Blueberry Bites
These Lemon Blueberry Bites are bright, tangy, and lightly sweet. The cottage cheese keeps them moist and gives a subtle tang that pairs perfectly with lemon zest and soft blueberries. They have a tender crumb and a little jammy burst from berries.
They fit the theme as a light, refreshing dessert cookie. You'll love them if you like citrus, soft textures, and a delicate sweetness. Expect floral lemon aroma and pretty pale-golden tops.
Prep time: 15 minutes • Cook time: 12–14 minutes • Yield: 12 cookies • Approx. 120 calories per cookie
Ingredients
- 1 cup low-fat cottage cheese, well-drained
- 1 large egg, room temperature
- 2 tbsp honey
- 1 tsp vanilla extract
- 1 tbsp lemon zest (from 1 large lemon)
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp fine sea salt
- 1/3 cup fresh blueberries
- 1 tbsp powdered sugar (optional, for dusting)
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Drain cottage cheese in a fine mesh sieve for 5 minutes to remove excess liquid.
- In a bowl, whisk 1 cup cottage cheese, 1 egg, 2 tbsp honey, 1 tsp vanilla, and 1 tbsp lemon zest until slightly smooth.
- In another bowl, combine 1 cup flour, 1 tsp baking powder, and 1/4 tsp salt.
- Fold dry ingredients into wet until just combined. Gently fold in 1/3 cup blueberries.
- Spoon tablespoons of dough onto prepared sheet, spacing 2 inches apart. Slightly flatten each mound.
- Bake 12–14 minutes, or until edges are lightly golden and a toothpick comes out with moist crumbs (not wet batter).
- Remove to a wire rack and cool 10 minutes on the sheet, then finish cooling on the rack.
- Dust with 1 tbsp powdered sugar if desired before serving.
How to Serve It
- Arrange on a white plate with lemon slices and extra blueberries.
- Garnish with a light lemon glaze or a sprig of mint.
- Pair with green tea or a light sparkling water with lemon.
- Store airtight in fridge for up to 4 days; warm slightly before serving.
- Make-ahead: freeze baked cookies for up to 1 month. Thaw on counter and reheat briefly.
2. Honey Almond Cottage Cheese Cookies with Cinnamon
These honey almond cookies are nutty, slightly crisp at the edges, and soft inside. Cottage cheese adds a gentle tang and moisture while almond slivers give crunch. Warm cinnamon rounds out the aroma.
They work as a cozy dessert cookie or breakfast treat. You’ll love them if you enjoy nutty, honey-sweet flavors and tender textures. The smell of cinnamon and toasted almonds is comforting.
Prep time: 10 minutes • Cook time: 14–16 minutes • Yield: 14 cookies • Approx. 135 calories per cookie
Ingredients
- 1 cup low-fat cottage cheese, drained
- 2 tbsp honey
- 1 large egg, room temperature
- 2 tbsp melted butter, cooled
- 1 tsp vanilla extract
- 1 cup whole wheat flour
- 1/2 cup almond flour
- 1 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1/3 cup sliced almonds, lightly toasted
Instructions
- Preheat oven to 350°F (175°C). Line sheet with parchment.
- Drain cottage cheese for 5 minutes to remove excess moisture.
- Whisk cottage cheese, 2 tbsp honey, 1 egg, 2 tbsp melted butter, and 1 tsp vanilla until combined.
- Mix 1 cup whole wheat flour, 1/2 cup almond flour, 1 tsp baking soda, 1/2 tsp cinnamon, and 1/4 tsp salt.
- Fold dry mix into wet until just combined. Stir in 1/3 cup sliced almonds.
- Scoop 2 tbsp portions onto sheet and press tops slightly.
- Bake 14–16 minutes until edges are golden and tops spring back.
- Cool on sheet 8 minutes, then transfer to rack to cool completely.
- For crispier edges, bake 1–2 minutes longer but watch closely.
How to Serve It
- Stack on a wooden board with extra toasted almonds.
- Drizzle a touch of warmed honey before serving.
- Pair with black coffee or a lightly spiced chai.
- Store airtight at room temperature for 2 days, or refrigerate up to 5 days.
- Make-ahead: dough freezes well; bake from frozen adding 2–3 minutes.
3. Chocolate Chip Cottage Cheese Cookies (Soft & Chewy)
These chocolate chip cookies are soft, slightly chewy, and studded with semi-sweet chips. Cottage cheese gives a tender crumb and subtle tang that balances sugar. They’re comfort food with extra protein.
Perfect for cookie lovers who want a lighter version without sacrificing chocolate. Expect warm, sweet chocolate aroma and pillowy centers.
Prep time: 12 minutes • Cook time: 10–12 minutes • Yield: 18 cookies • Approx. 140 calories per cookie
Ingredients
- 1 cup low-fat cottage cheese, drained
- 1/3 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 large egg, room temperature
- 2 tbsp melted butter, cooled
- 1 tsp vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 3/4 cup mini semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Line baking sheet.
- Drain cottage cheese in sieve for 5 minutes.
- Beat drained cottage cheese, 1/3 cup sugar, 1/4 cup brown sugar, 1 egg, 2 tbsp melted butter, and 1 tsp vanilla until mostly smooth.
- Mix 1 1/4 cups flour, 1/2 tsp baking powder, 1/4 tsp baking soda, and 1/4 tsp salt.
- Stir dry into wet until combined. Fold in 3/4 cup mini chips.
- Drop rounded tablespoons onto sheet; flatten slightly.
- Bake 10–12 minutes until edges are set and tops look matte. A toothpick shows moist crumbs.
- Cool on sheet 6 minutes, then transfer to rack to finish cooling.
- Store cooled cookies in airtight container.
How to Serve It
- Plate warm with a glass of cold milk or almond milk.
- Add extra chocolate chips on top before baking for visual appeal.
- Pair with espresso or milk tea.
- Store at room temperature for 3 days, refrigerate up to 7 days.
- Freeze baked cookies in layers separated by parchment.
4. Cottage Cheese Dessert Cookies Under 150 Calories Each — Oatmeal Raisin Softies
These oatmeal-raisin cookies are chewy, warmly spiced, and gently sweet. Cottage cheese adds moisture that keeps them soft even the next day. Rolled oats create a hearty texture.
They’re ideal for lunchbox desserts or an afternoon snack. You’ll like them if you love a classic cozy cookie with subtle cinnamon and raisin sweetness.
Prep time: 10 minutes • Cook time: 12–14 minutes • Yield: 16 cookies • Approx. 140 calories per cookie
Ingredients
- 1 cup low-fat cottage cheese, drained
- 1/3 cup brown sugar, packed
- 1 large egg, room temperature
- 2 tbsp melted coconut oil, cooled
- 1 tsp vanilla extract
- 1 cup rolled oats
- 3/4 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1/2 cup raisins
Instructions
- Preheat oven to 350°F (175°C). Line sheet with parchment.
- Drain cottage cheese in sieve for 5 minutes.
- In a bowl, whisk drained cottage cheese, 1/3 cup brown sugar, 1 egg, 2 tbsp coconut oil, and 1 tsp vanilla.
- Combine 1 cup oats, 3/4 cup flour, 1 tsp baking powder, 1/2 tsp cinnamon, and 1/4 tsp salt.
- Stir dry into wet until combined, then fold in 1/2 cup raisins.
- Drop heaping tablespoons onto prepared sheet and flatten slightly.
- Bake 12–14 minutes until golden at edges and set on top.
- Cool on sheet 8 minutes, then transfer to rack to cool fully.
- If cookies are too soft, refrigerate briefly to firm up before storing.
How to Serve It
- Serve warm with a smear of almond butter.
- Garnish with a sprinkle of cinnamon and a few extra raisins.
- Pair with black tea or cold brew coffee.
- Store airtight at room temp for 2 days, refrigerate up to 5 days.
- Make-ahead: dough freezes well; bake from frozen adding 2–3 minutes.
5. Maple Pecan Cottage Cheese Cookies (Gluten-Free Option)
These maple pecan cookies are nutty, lightly sweet, and slightly crisp at the edges. Cottage cheese adds a creamy crumb while maple syrup offers deep sweetness. Chopped pecans give crunch.
They’re great for brunch or dessert when you want cozy flavors. You’ll love the caramel-like maple aroma and toasted nut texture.
Prep time: 12 minutes • Cook time: 12–14 minutes • Yield: 14 cookies • Approx. 145 calories per cookie
Ingredients
- 1 cup low-fat cottage cheese, drained
- 1/4 cup pure maple syrup
- 1 large egg, room temperature
- 2 tbsp melted butter, cooled
- 1 tsp vanilla extract
- 1 cup almond flour (or all-purpose for non-GF)
- 1/4 cup oat flour (gluten-free if needed)
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup chopped pecans, toasted
Instructions
- Preheat oven to 350°F (175°C). Line baking sheet.
- Drain cottage cheese for 5 minutes.
- Whisk cottage cheese, 1/4 cup maple syrup, 1 egg, 2 tbsp melted butter, and 1 tsp vanilla.
- Combine 1 cup almond flour, 1/4 cup oat flour, 1/2 tsp baking powder, and 1/4 tsp salt.
- Stir dry into wet, then fold in 1/2 cup chopped pecans.
- Spoon rounded tablespoons onto sheet; press down slightly.
- Bake 12–14 minutes until edges golden and center set (toothpick shows moist crumbs).
- Cool on sheet 7 minutes, move to rack to cool completely.
- For extra shine, brush tops with a thin maple syrup glaze after cooling.
How to Serve It
- Arrange with extra pecan halves on top of each cookie.
- Pair with a caramel latte or nutty herbal tea.
- Store in airtight container at room temp for 2 days, refrigerate up to 6 days.
- Make-ahead: freeze baked cookies up to 1 month; thaw and warm before serving.
- Serve at fall gatherings or holiday platters.
6. Cocoa Hazelnut Cottage Cheese Sandwich Cookies
These sandwich cookies have a rich cocoa flavor with a light cottage cheese-based filling. The cookie shells are tender and slightly crisp, while the filling is smooth and lightly sweet.
They make an elegant low-calorie dessert or tea-time treat. You’ll enjoy the chocolate-hazelnut contrast and the creamy center.
Prep time: 20 minutes • Cook time: 10–12 minutes • Yield: 10 sandwiches (20 cookies) • Approx. 145 calories per sandwich
Ingredients
- 1 cup low-fat cottage cheese, drained
- 1/4 cup powdered sugar (for filling)
- 1 tsp vanilla extract (divided)
- 2 tbsp unsweetened cocoa powder (for filling)
- 3/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder (for shells)
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 large egg, room temperature
- 2 tbsp melted butter, cooled
- 1/4 tsp baking powder
- 1/8 tsp salt
- 2 tbsp crushed toasted hazelnuts (for filling)
Instructions
- Preheat oven to 350°F (175°C). Line baking sheet.
- Drain cottage cheese for 5 minutes.
- For shells: whisk 3/4 cup flour, 1/4 cup cocoa, 1/4 cup granulated sugar, 1/4 cup brown sugar, 1/4 tsp baking powder, and 1/8 tsp salt.
- In separate bowl, mix 1 egg, 2 tbsp melted butter, and 1/2 tsp vanilla. Stir in drained cottage cheese.
- Combine wet and dry to form thick dough. Chill 10 minutes if too sticky.
- Drop tablespoons onto sheet, flatten slightly. Bake 10–12 minutes until edges set.
- Cool 8 minutes on sheet then transfer to rack.
- For filling: blend drained cottage cheese with 1/4 cup powdered sugar, 2 tbsp cocoa, 1/2 tsp vanilla, and 2 tbsp crushed hazelnuts until smooth.
- Pipe or spread filling onto half the cookies, sandwich with another cookie.
- Refrigerate 15 minutes before serving to set filling.
How to Serve It
- Dust with cocoa or powdered sugar and sprinkle extra chopped hazelnuts.
- Pair with espresso or a mocha.
- Store in fridge in airtight container up to 4 days.
- Make-ahead: assemble and refrigerate; let come to room temp briefly before serving.
- Great for dinner parties as a petite plated dessert.
7. Cottage Cheese Dessert Cookies Under 150 Calories Each — Orange Cranberry Shortbread
These orange-cranberry shortbreads are buttery, crumbly, and subtly tangy. Cottage cheese keeps the shortbread tender without adding heaviness. Dried cranberries add chewy sweetness.
They’re perfect for holiday platters or afternoon tea. You’ll love the citrus aroma and melt-in-your-mouth texture.
Prep time: 15 minutes • Cook time: 12–14 minutes • Yield: 14 cookies • Approx. 135 calories per cookie
Ingredients
- 1 cup low-fat cottage cheese, drained
- 1/3 cup powdered sugar
- 1/2 cup unsalted butter, softened (room temp)
- 1 tsp vanilla extract
- 1 tbsp orange zest
- 1 1/4 cups all-purpose flour
- 1/4 cup cornstarch
- 1/4 tsp salt
- 1/3 cup dried cranberries, chopped
- 1 tbsp coarse sugar (optional, for sprinkling)
Instructions
- Preheat oven to 350°F (175°C). Line baking sheet.
- Drain cottage cheese for 5 minutes.
- Cream 1/2 cup butter and 1/3 cup powdered sugar until smooth. Mix in drained cottage cheese, 1 tsp vanilla, and 1 tbsp orange zest.
- Sift together 1 1/4 cups flour, 1/4 cup cornstarch, and 1/4 tsp salt.
- Fold dry ingredients into wet until dough forms. Stir in 1/3 cup chopped cranberries.
- Roll dough into small balls, place on sheet, and gently flatten.
- Sprinkle coarse sugar if desired. Bake 12–14 minutes until edges lightly golden.
- Cool 10 minutes on sheet, then move to rack to cool completely.
- Store in airtight container.
How to Serve It
- Plate with candied orange slices and fresh cranberries.
- Pair with Earl Grey or a citrusy mocktail.
- Store at room temperature for 3 days, refrigerate up to 6 days.
- Make-ahead: dough freezes well; bake from frozen adding a few minutes.
8. Peanut Butter Banana Cottage Cheese Cookies (No Refined Sugar)
These peanut butter banana cookies are naturally sweetened with mashed banana and honey. Cottage cheese adds protein and moisture. They’re soft, slightly chewy, and nutty.
They make a wholesome dessert or snack without refined sugar. You’ll enjoy the warm peanut aroma and banana sweetness.
Prep time: 10 minutes • Cook time: 12–14 minutes • Yield: 12 cookies • Approx. 140 calories per cookie
Ingredients
- 1 cup low-fat cottage cheese, drained
- 1 medium ripe banana, mashed
- 1/4 cup creamy peanut butter
- 2 tbsp honey
- 1 large egg, room temperature
- 1 cup rolled oats
- 1/2 cup whole wheat flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/4 tsp ground cinnamon
Instructions
- Preheat oven to 350°F (175°C). Line sheet with parchment.
- Drain cottage cheese for 5 minutes.
- Mash banana and whisk with drained cottage cheese, 1/4 cup peanut butter, 2 tbsp honey, and 1 egg.
- Stir in 1 cup oats, 1/2 cup whole wheat flour, 1 tsp baking powder, 1/4 tsp salt, and 1/4 tsp cinnamon.
- Scoop tablespoons onto sheet and flatten slightly.
- Bake 12–14 minutes until golden edges and set centers.
- Cool 8 minutes on sheet, then transfer to rack.
- If too soft, chill in fridge for 10 minutes before serving.
How to Serve It
- Top with a thin spread of peanut butter or banana slices.
- Pair with cold milk or a banana coffee smoothie.
- Store airtight in fridge for 4 days.
- Make-ahead: freeze baked cookies; thaw and warm before serving.
- Great for kid-friendly lunchboxes.
9. White Chocolate Raspberry Cottage Cheese Thumbprints
These thumbprint cookies are crisp at the edges with a soft, jammy center. Cottage cheese keeps the dough tender. White chocolate drizzle adds creamy sweetness.
They’re pretty and light — great for parties or dessert trays. You’ll love the tart-sweet raspberry flavor and smooth white chocolate finish.
Prep time: 20 minutes • Cook time: 10–12 minutes • Yield: 18 cookies • Approx. 145 calories per cookie
Ingredients
- 1 cup low-fat cottage cheese, drained
- 1/3 cup granulated sugar
- 1/3 cup powdered sugar (for rolling)
- 1 large egg, room temperature
- 1/3 cup melted butter, cooled
- 1 1/4 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/3 cup raspberry jam (seedless)
- 1/4 cup white chocolate chips, melted for drizzle
Instructions
- Preheat oven to 350°F (175°C). Line baking sheet.
- Drain cottage cheese for 5 minutes.
- Mix drained cottage cheese with 1/3 cup granulated sugar, 1 egg, and 1/3 cup melted butter until smooth.
- Combine 1 1/4 cups flour, 1/2 tsp baking powder, and 1/4 tsp salt.
- Stir dry into wet until dough forms. Chill 10 minutes if sticky.
- Roll tablespoons into balls, then roll in 1/3 cup powdered sugar.
- Place on sheet, use thumb to press center to make a well.
- Bake 10–12 minutes until edges set and bottoms light golden.
- Cool 8 minutes, then fill wells with 1/3 cup raspberry jam divided among cookies.
- Drizzle melted 1/4 cup white chocolate over tops. Chill 10 minutes to set.
How to Serve It
- Dust with extra powdered sugar and add fresh raspberries.
- Serve with a light sparkling rosé or herbal tea.
- Store refrigerated up to 4 days because of jam filling.
- Make-ahead: bake and fill same day; assemble cookies a few hours before serving.
- Great for bridal showers or afternoon tea.
10. Ginger Molasses Cottage Cheese Cookies (Spiced & Soft)
These ginger molasses cookies are soft, spicy, and richly flavored. Cottage cheese keeps them moist and tender. Molasses gives deep caramel notes with a ginger bite.
They suit cozy evenings and colder months. You’ll enjoy the spicy aroma and chewy texture with a gloss of molasses.
Prep time: 10 minutes • Cook time: 10–12 minutes • Yield: 16 cookies • Approx. 140 calories per cookie
Ingredients
- 1 cup low-fat cottage cheese, drained
- 1/3 cup molasses
- 1/4 cup brown sugar, packed
- 1 large egg, room temperature
- 2 tbsp melted butter, cooled
- 1 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp ground ginger
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp salt
Instructions
- Preheat oven to 350°F (175°C). Line baking sheet.
- Drain cottage cheese for 5 minutes.
- Whisk drained cottage cheese, 1/3 cup molasses, 1/4 cup brown sugar, 1 egg, and 2 tbsp melted butter.
- Combine 1 1/4 cups flour, 1 tsp baking soda, 1/2 tsp ginger, 1/2 tsp cinnamon, 1/4 tsp cloves, and 1/4 tsp salt.
- Stir dry into wet until combined.
- Scoop tablespoons onto sheet and slightly flatten.
- Bake 10–12 minutes until edges set and tops crack slightly.
- Cool 8 minutes on sheet, transfer to rack to cool completely.
- For crisper cookies, bake 1–2 minutes longer and cool fully.
How to Serve It
- Serve with whipped cream or a dollop of Greek yogurt.
- Pair with chai tea or hot toddy in cool weather.
- Store airtight for 3 days, refrigerate up to 7 days.
- Make-ahead: dough freezes; bake from frozen adding a couple minutes.
- Nice on holiday cookie trays or as an after-dinner treat.
11. Lemon Poppy Seed Cottage Cheese Cookies (Light & Zesty)
These lemon poppy seed cookies are bright, zesty, and delicately textured. Cottage cheese brings moistness and a light tang. Poppy seeds add subtle crunch.
They’re refreshing for spring and summer desserts. You’ll love the citrus perfume and tender crumb.
Prep time: 12 minutes • Cook time: 10–12 minutes • Yield: 16 cookies • Approx. 125 calories per cookie
Ingredients
- 1 cup low-fat cottage cheese, drained
- 1/3 cup granulated sugar
- 1 large egg, room temperature
- 2 tbsp unsalted butter, softened
- 1 tbsp lemon zest (from 1 lemon)
- 1 tsp lemon extract (optional)
- 1 cup all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 tbsp poppy seeds
- 1 tbsp powdered sugar (optional glaze)
Instructions
- Preheat oven to 350°F (175°C). Line baking sheet.
- Drain cottage cheese for 5 minutes.
- Beat drained cottage cheese with 1/3 cup sugar, 1 egg, 2 tbsp butter, 1 tbsp lemon zest, and 1 tsp lemon extract if using.
- Mix 1 cup flour, 1/2 tsp baking powder, and 1/4 tsp salt.
- Stir dry into wet, fold in 1 tbsp poppy seeds.
- Drop tablespoons onto sheet and flatten slightly.
- Bake 10–12 minutes until edges light golden and centers set.
- Cool 8 minutes then transfer to rack. Dust with 1 tbsp powdered sugar or a simple lemon glaze.
- Store airtight for 3 days.
How to Serve It
- Serve with lemon slices and a sprig of thyme.
- Pair with iced tea or a citrus mocktail.
- Store in airtight container at room temp for 2 days, refrigerate up to 5 days.
- Make-ahead: freeze baked cookies and thaw before serving.
12. Matcha White Chocolate Cottage Cheese Cookies
These matcha cookies are subtly earthy, lightly sweet, and visually striking. Cottage cheese keeps them tender and adds protein. White chocolate chips offer creamy contrast.
They’re elegant for tea time or a light dessert. You’ll appreciate the delicate green color and the soft, chewy interior.
Prep time: 15 minutes • Cook time: 10–12 minutes • Yield: 18 cookies • Approx. 145 calories per cookie
Ingredients
- 1 cup low-fat cottage cheese, drained
- 1/3 cup granulated sugar
- 1 large egg, room temperature
- 2 tbsp melted butter, cooled
- 1 1/4 cups all-purpose flour
- 1 1/2 tsp matcha powder
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup white chocolate chips
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Line baking sheet.
- Drain cottage cheese for 5 minutes.
- Mix drained cottage cheese, 1/3 cup sugar, 1 egg, 2 tbsp melted butter, and 1 tsp vanilla.
- Whisk 1 1/4 cups flour, 1 1/2 tsp matcha, 1/2 tsp baking powder, and 1/4 tsp salt.
- Stir dry into wet until just combined. Fold in 1/2 cup white chocolate chips.
- Drop rounded tablespoons on sheet and slightly flatten.
- Bake 10–12 minutes until edges set.
- Cool 8 minutes on sheet before transferring to rack.
- Store airtight, keep away from direct sunlight to preserve matcha color.
How to Serve It
- Dust lightly with extra matcha or powdered sugar.
- Pair with a cup of sencha or jasmine tea.
- Store in airtight container up to 4 days; refrigerate for longer.
- Make-ahead option: freeze dough balls; bake from frozen adding 1–2 minutes.
13. Cranberry Orange Oat Crumble Cottage Cheese Cookies
These oat crumble cookies combine chewy oats, tart cranberries, and bright orange. Cottage cheese ensures they stay moist and tender despite hearty oats. Crumble topping adds texture.
They’re great for picnics or packed snacks. You’ll like the chewy bite and citrus-fruity lift.
Prep time: 12 minutes • Cook time: 12–14 minutes • Yield: 16 cookies • Approx. 140 calories per cookie
Ingredients
- 1 cup low-fat cottage cheese, drained
- 1/3 cup brown sugar, packed
- 1 large egg, room temperature
- 2 tbsp melted coconut oil, cooled
- 1 cup rolled oats
- 3/4 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1 tbsp orange zest
- 1/2 cup dried cranberries
- 2 tbsp chopped walnuts (optional)
Instructions
- Preheat oven to 350°F (175°C). Line baking sheet.
- Drain cottage cheese for 5 minutes.
- Combine drained cottage cheese, 1/3 cup brown sugar, 1 egg, and 2 tbsp coconut oil.
- Stir in 1 cup oats, 3/4 cup flour, 1 tsp baking powder, 1/4 tsp salt, and 1 tbsp orange zest.
- Fold in 1/2 cup dried cranberries and 2 tbsp walnuts if using.
- Drop rounded tablespoons onto sheet and flatten slightly.
- Bake 12–14 minutes until edges golden and centers set.
- Cool 8 minutes on sheet then finish cooling on rack.
- Store airtight; if cookies soften, refresh in oven at 300°F (150°C) for 4–6 minutes.
How to Serve It
- Serve with plain yogurt or a dollop of cottage cheese.
- Pair with herbal tea or a fruity iced tea.
- Store airtight at room temp for 2 days, refrigerate up to 5 days.
- Make-ahead: freeze baked cookies; warm briefly to refresh texture.
- Great for fall brunch or hiking snacks.
14. Coconut Lime Cottage Cheese Drop Cookies (Tropical Twist)
These coconut-lime cookies are bright, tropical, and slightly chewy. Cottage cheese adds a soft interior and balanced tang. Shredded coconut brings chew and aroma.
They fit sunny breakfasts or light desserts. You’ll enjoy the zesty lime and toasted coconut flavor pairing.
Prep time: 12 minutes • Cook time: 10–12 minutes • Yield: 16 cookies • Approx. 135 calories per cookie
Ingredients
- 1 cup low-fat cottage cheese, drained
- 1/3 cup granulated sugar
- 1 large egg, room temperature
- 2 tbsp coconut oil, melted and cooled
- 1 cup all-purpose flour
- 1/2 cup shredded unsweetened coconut
- 1 tsp baking powder
- 1/4 tsp salt
- 1 tbsp lime zest
- 2 tbsp fresh lime juice
- 1/4 cup powdered sugar (optional for dusting)
Instructions
- Preheat oven to 350°F (175°C). Line baking sheet.
- Drain cottage cheese for 5 minutes.
- Mix drained cottage cheese, 1/3 cup sugar, 1 egg, 2 tbsp coconut oil, 1 tbsp lime zest, and 2 tbsp lime juice.
- Combine 1 cup flour, 1/2 cup shredded coconut, 1 tsp baking powder, and 1/4 tsp salt.
- Fold dry into wet until combined.
- Drop tablespoons onto sheet and flatten slightly.
- Bake 10–12 minutes until edges lightly golden.
- Cool 8 minutes on sheet, transfer to rack. Dust with 1/4 cup powdered sugar if desired.
- Toast extra coconut to sprinkle on top for serving.
How to Serve It
- Garnish with toasted coconut and lime slices.
- Pair with iced coconut water or a coconut latte.
- Store airtight at room temp for 2 days, refrigerate up to 5 days.
- Make-ahead: dough freezes; bake from frozen adding a couple minutes.
15. Salted Dark Chocolate Cottage Cheese Cookies (Rich & Slightly Crisp)
These salted dark chocolate cookies are decadent in flavor but still light per serving. Cottage cheese keeps the interior tender while dark cocoa and chips deliver depth. A sprinkle of flaky sea salt heightens flavor.
They make an elegant dessert that satisfies chocolate cravings without excess calories. You’ll love the bittersweet chocolate notes and delicate crunch.
Prep time: 15 minutes • Cook time: 10–12 minutes • Yield: 14 cookies • Approx. 148 calories per cookie
Ingredients
- 1 cup low-fat cottage cheese, drained
- 1/3 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 large egg, room temperature
- 2 tbsp melted butter, cooled
- 1 1/4 cups all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup dark chocolate chunks (60–70% cocoa)
- Flaky sea salt for sprinkling
Instructions
- Preheat oven to 350°F (175°C). Line baking sheet.
- Drain cottage cheese for 5 minutes.
- Combine drained cottage cheese, 1/3 cup sugar, 1/4 cup brown sugar, 1 egg, and 2 tbsp melted butter until smooth.
- Whisk 1 1/4 cups flour, 1/3 cup cocoa, 1 tsp baking powder, and 1/4 tsp salt.
- Fold dry into wet until combined. Stir in 1/2 cup dark chocolate chunks.
- Drop tablespoons onto sheet and slightly flatten.
- Bake 10–12 minutes until edges set and tops are matte.
- Remove and sprinkle each cookie with a pinch of flaky sea salt.
- Cool 8 minutes on sheet, transfer to rack to cool completely.
- Store in airtight container; bring to room temp before serving for best texture.
How to Serve It
- Plate with a few extra chocolate chunks and a sprinkle of sea salt.
- Pair with black coffee, espresso, or a rich hot cocoa.
- Store airtight at room temp for 2 days, refrigerate up to 6 days.
- Make-ahead: freeze baked cookies and thaw briefly before serving.
- Serve at dinner parties as a small decadent treat.
Try a few recipes from this collection and see which flavor becomes your new favorite. You’ve got bright citrus, cozy spice, rich chocolate, and fruity options — all built around cottage cheese dessert cookies under 150 calories each. Pin the ones you want to try, bake a batch for a friend, and share the results.
Which flavor are you baking first — citrus, chocolate, or something nutty? Tell a friend and plan a cookie swap.