11 Amazing Sugar Free Cottage Cheese Cookies for Guilt-Free Snacking

You love a sweet bite that won't derail your goals. These sugar free cottage cheese cookies give you that tender, slightly tangy cookie experience with far less sugar and more protein than traditional treats.

Inside you'll find 11 unique sugar free cottage cheese cookies recipes. Each one is easy to bake at home and tailored for different cravings — chocolate, lemon, spice, nuts, and more. You’ll get full ingredient lists, clear instructions, and tips for perfect texture every time.

Whether you want low-sugar snacks, high-protein treats, or simple family-friendly cookies, you’ll find a recipe here. Save this pin and try a few recipes this week. Let’s bake cookies that taste like comfort, not compromise.

1. Lemon Poppy Seed Sugar Free Cottage Cheese Cookies

This lemon poppy seed cookie is bright, tender, and lightly tangy. Cottage cheese keeps the center moist while almond flour makes it soft and crumbly. You get a burst of lemon on each bite with tiny poppy seed crunch.

The flavor is citrusy, mildly nutty, and lightly sweet. These fit brunch trays, afternoon tea, or snack boxes. You’ll love them if you crave light, fresh desserts.

Ingredients — low-sugar, high-protein

• 1 cup full-fat cottage cheese, room temperature
• 2 cups blanched almond flour
• 2 large eggs, room temperature
• 1/3 cup granulated erythritol (or monk fruit)
• 2 tbsp poppy seeds
• 1 tbsp lemon zest (from 1 large lemon)
• 2 tbsp fresh lemon juice
• 1 tsp baking powder
• 1/4 tsp fine sea salt
• 1 tsp vanilla extract
• 2 tbsp melted coconut oil, cooled

Instructions

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment.
2. In a bowl, whisk eggs, erythritol, lemon zest, lemon juice, and vanilla until smooth.
3. Stir in cottage cheese until mostly smooth; small curds are fine.
4. In a second bowl, combine almond flour, baking powder, salt, and poppy seeds.
5. Fold dry mix into wet mixture. Stir in melted coconut oil until combined.
6. Scoop 2 tbsp portions onto sheet, spacing 2 inches apart. Flatten slightly with wet fingers.
7. Bake 12–14 minutes until edges are lightly golden and centers spring back.
8. Cool 5 minutes on sheet, then transfer to rack. Cookies firm up as they cool.
9. Test doneness by checking for golden edges and a slight bounce in the center.
10. Let cool completely before stacking; about 20 minutes.

How to Serve It

Serve on a ceramic platter with thin lemon slices and a sprinkle of poppy seeds. Garnish with mint for color. Pair with hot herbal tea or cold unsweetened almond milk. Store in an airtight container in the fridge up to 4 days. For make-ahead, freeze baked cookies in a single layer for up to 1 month.

2. Chocolate Chip Sugar Free Cottage Cheese Cookies

These chocolate chip cookies use cottage cheese for moisture and a soft crumb. Sugar-free chocolate chips give familiar melty pockets. The result is a chewy, slightly tangy cookie with classic chocolate notes.

They’re great for an after-school snack or a cozy dessert. You’ll enjoy warm pockets of chocolate and a tender interior. Expect a chocolatey aroma and gold-brown edges.

Ingredients — sugar-free chocolate, protein-rich

• 1 cup cottage cheese, room temperature
• 1 1/2 cups oat flour (finely ground)
• 2 large eggs, room temperature
• 1/3 cup granulated erythritol
• 1 tsp baking soda
• 1/2 tsp fine sea salt
• 1 tsp vanilla extract
• 1/4 cup unsalted butter, softened to room temp
• 3/4 cup sugar-free chocolate chips
• 1/2 tsp cinnamon (optional)

Instructions

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment.
2. Cream butter and erythritol until light. Add eggs and vanilla, beat until smooth.
3. Stir in cottage cheese until evenly mixed.
4. In a bowl, whisk oat flour, baking soda, salt, and cinnamon.
5. Fold dry ingredients into wet until no streaks remain.
6. Stir in chocolate chips.
7. Drop 2 tbsp scoops onto sheet and flatten slightly.
8. Bake 11–13 minutes until edges are set and golden.
9. Cool 5 minutes on sheet, then transfer to rack to finish cooling.
10. Use a toothpick in center; it should come out clean or with moist crumbs.

How to Serve It

Serve warm with a cold glass of unsweetened almond milk or black coffee. Top with extra chocolate chips while still warm to melt. Store in an airtight container at room temp 2–3 days, or refrigerate up to 5 days. Freeze dough balls for ready baking.

3. Cinnamon Swirl Sugar Free Cottage Cheese Cookies

These cinnamon swirl cookies are soft, fragrant, and lightly crisp at the edges. Cottage cheese creates a tender crumb while a cinnamon filling adds warmth and sweetness without sugar.

They work well for breakfast treats or cozy evenings. You’ll notice warm spice, a soft interior, and a cinnamon-scented kitchen as they bake.

Ingredients — cozy spice cookies

• 1 cup cottage cheese, room temperature
• 1 3/4 cups all-purpose flour
• 1/3 cup powdered erythritol
• 2 large eggs, room temperature
• 1/2 cup unsalted butter, softened
• 1 tsp baking powder
• 1/4 tsp fine sea salt
• 1 tsp cinnamon extract or 1 tsp vanilla
• For swirl: 3 tbsp ground cinnamon + 3 tbsp brown erythritol substitute (packed)
• 1 tbsp milk (if dough seems dry)

Instructions

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment.
2. Cream butter and powdered erythritol until smooth. Add eggs and extract; beat.
3. Stir in cottage cheese until combined.
4. Mix flour, baking powder, and salt in a bowl.
5. Fold dry mix into wet. Add milk if dough is too stiff.
6. On a floured surface, roll dough into a rectangle about 1/4 inch thick.
7. Mix cinnamon and brown erythritol. Sprinkle evenly and roll tightly into a log.
8. Slice into 1/2 inch rounds and place onto baking sheet.
9. Bake 12–14 minutes until edges are lightly brown and centers set.
10. Cool on rack 15 minutes to set swirl.

How to Serve It

Plate on a wooden board with cinnamon sticks and a dusting of powdered erythritol. Pair with chai tea or warm spiced coffee. Store in an airtight container at room temp 3 days, or refrigerate up to 6 days. Make ahead by slicing and freezing unbaked rolls for quick baking.

4. Almond Joy Sugar Free Cottage Cheese Cookies (Coconut Chocolate Almond)

Think almond, coconut, and sugar-free chocolate together in a chewy cookie. Cottage cheese keeps them tender while shredded coconut adds chew and almond pieces add crunch.

These are tropical and satisfying, perfect for snack boxes or dessert plates. You’ll get toasted coconut aroma and melty chocolate bits in each bite.

Ingredients — coconut-chocolate almond

• 1 cup cottage cheese, room temperature
• 1 1/4 cups almond meal
• 1/2 cup unsweetened shredded coconut, lightly toasted
• 2 large eggs, room temperature
• 1/3 cup erythritol
• 1/4 cup sugar-free chocolate chips
• 1/3 cup chopped almonds, toasted
• 1 tsp vanilla extract
• 1/2 tsp baking powder
• 1/8 tsp fine sea salt
• 2 tbsp melted coconut oil

Instructions

1. Preheat oven to 350°F (175°C) and line parchment.
2. In a bowl, whisk eggs, erythritol, and vanilla.
3. Stir in cottage cheese until smooth-ish.
4. Combine almond meal, baking powder, salt, and toasted coconut.
5. Fold dry mix into wet. Add coconut oil, then almonds and chocolate chips.
6. Scoop 2 tbsp portions, pressing slightly to flatten.
7. Bake 12–14 minutes until edges are golden and centers set.
8. Cool on sheet 5 minutes, then finish on rack for 20 minutes.
9. Check centers with a toothpick — it should come out with moist crumbs.

How to Serve It

Serve with toasted coconut sprinkled on top and whole almonds for garnish. Pair with black coffee or coconut milk latte. Store in an airtight container for 4 days in the fridge. Freeze baked cookies up to 1 month.

5. Peanut Butter Sugar Free Cottage Cheese Cookies

These peanut butter cookies are dense, nutty, and slightly chewy. Cottage cheese adds moisture and a subtle tang that balances the robust peanut flavor.

They’re ideal for peanut lovers wanting a low-sugar option. Expect a buttery peanut aroma and chewy centers with golden edges.

Ingredients — nutty, sugar-free

• 1 cup cottage cheese, room temperature
• 1 cup creamy peanut butter (natural)
• 1 cup oat flour
• 1/3 cup erythritol
• 1 large egg, room temperature
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• 1/4 tsp fine sea salt
• 1 tbsp melted butter (optional for richness)
• 1/4 cup chopped roasted peanuts (optional)

Instructions

1. Preheat oven to 350°F (175°C) and line baking sheet.
2. In a bowl, mix peanut butter, erythritol, and butter until smooth.
3. Add egg, vanilla, and cottage cheese; stir until combined.
4. Stir in oat flour, baking soda, and salt.
5. Fold in chopped peanuts if using.
6. Scoop 2 tbsp portions; roll into balls and flatten with a fork in a crisscross pattern.
7. Bake 10–12 minutes until edges are set and lightly browned.
8. Let cool on sheet 10 minutes before transferring.
9. Check doneness by gentle press; centers should spring back slightly.

How to Serve It

Top with a light smear of peanut butter or crushed peanuts. Serve with a cup of unsweetened soy or almond milk. Store airtight at room temp 2–3 days, refrigerate up to 6 days. Dough freezes well for quick cookies later.

6. Pumpkin Spice Sugar Free Cottage Cheese Cookies

These pumpkin spice cookies are soft, moist, and full of autumn flavor. Cottage cheese keeps them tender while pumpkin puree adds richness and spice.

They’re excellent for fall gatherings or cozy snacks. You’ll notice warming spices, soft texture, and a pumpkin aroma as they cool.

Ingredients — fall-flavored, low-sugar

• 1 cup cottage cheese, room temperature
• 1 cup pumpkin puree (not pie filling)
• 1 1/2 cups whole wheat pastry flour
• 1/3 cup erythritol
• 2 large eggs, room temperature
• 1/2 cup unsalted butter, softened
• 1 tsp baking powder
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp fine sea salt

Instructions

1. Preheat oven to 350°F (175°C) and line a baking sheet.
2. Cream butter and erythritol until fluffy. Add eggs and beat.
3. Mix in pumpkin puree and cottage cheese until smooth.
4. In another bowl, whisk flour, baking powder, spices, and salt.
5. Gradually fold dry into wet until evenly combined.
6. Drop 2 tbsp scoops onto sheet, flatten slightly.
7. Bake 12–15 minutes until edges are set and top springs back.
8. Cool 10 minutes on sheet, then move to rack to cool fully.
9. Toothpick should come out with moist crumbs but not wet batter.

How to Serve It

Dust with powdered erythritol or top with a dollop of sugar-free whipped cream. Pair with spiced latte or black tea. Store in the fridge up to 5 days. For make-ahead, freeze baked cookies or freeze dough balls.

7. Cranberry Orange Sugar Free Cottage Cheese Cookies

These cookies balance tart dried cranberries with bright orange zest. Cottage cheese keeps them soft and moist while almond flour adds a tender crumb.

They’re festive, great for holiday cookie platters or bright afternoon snacks. Expect citrus aroma and chewy berry bursts.

Ingredients — tart & bright

• 1 cup cottage cheese, room temperature
• 1 1/2 cups blanched almond flour
• 2 large eggs, room temperature
• 1/3 cup granulated erythritol
• 1/2 cup unsweetened dried cranberries (sugar-free)
• 1 tbsp orange zest
• 2 tbsp fresh orange juice
• 1 tsp vanilla extract
• 1/2 tsp baking powder
• 1/8 tsp fine sea salt
• 1 tbsp coconut oil, melted

Instructions

1. Preheat oven to 350°F (175°C) and line a baking sheet.
2. Whisk eggs, erythritol, orange zest, juice, and vanilla.
3. Stir in cottage cheese.
4. Combine almond flour, baking powder, and salt.
5. Fold dry mix into wet. Stir in cranberries and coconut oil.
6. Drop 1.5 tbsp scoops onto sheet and flatten.
7. Bake 11–13 minutes until edges are golden.
8. Cool on sheet 5 minutes, then transfer to rack for 20 minutes.
9. Doneness: centers should be set with no raw batter.

How to Serve It

Garnish with a small candied orange peel or extra zest. Pair with green tea or a citrusy sparkling water. Store in an airtight container in the fridge for 4–5 days. Freeze baked cookies for quick snacks.

8. Double Chocolate Sugar Free Cottage Cheese Cookies

These double chocolate cookies are rich, fudgy, and deeply chocolatey. Cottage cheese keeps the texture soft while cocoa and chocolate chips add intensity.

They suit chocolate cravings without added sugar. You’ll get a fudge-like interior and chocolate aroma filling the kitchen.

Ingredients — rich cocoa, low-sugar

• 1 cup cottage cheese, room temperature
• 1 1/4 cups oat flour
• 1/2 cup unsweetened cocoa powder
• 1/3 cup erythritol
• 2 large eggs, room temperature
• 1/2 cup sugar-free chocolate chips
• 1/4 cup unsalted butter, softened
• 1 tsp baking soda
• 1/4 tsp fine sea salt
• 1 tsp vanilla extract
• 1 tbsp espresso or strong coffee (optional, boosts chocolate)

Instructions

1. Preheat oven to 350°F (175°C) and line a baking sheet.
2. Cream butter and erythritol. Add eggs, vanilla, and espresso.
3. Stir in cottage cheese until combined.
4. Whisk oat flour, cocoa, baking soda, and salt.
5. Fold dry into wet. Stir in chocolate chips.
6. Drop 2 tbsp scoops and slightly flatten.
7. Bake 10–13 minutes until tops crack and edges set.
8. Cool 5 minutes on sheet then transfer to rack.
9. Doneness: centers should be soft but not raw; they firm up while cooling.

How to Serve It

Dust lightly with cocoa powder or top with a few extra chocolate chips. Serve with unsweetened almond milk or hot black coffee. Store airtight in fridge for 5 days. Freeze for longer storage.

9. Oatmeal Raisin Sugar Free Cottage Cheese Cookies

These oatmeal raisin cookies are chewy, warmly spiced, and comforting. Cottage cheese adds moisture and softness, while rolled oats give hearty texture.

They’re perfect for lunchboxes or cozy snacks. You’ll taste cinnamon, chewy raisins, and a lightly sweet, wholesome crumb.

Ingredients — hearty, low-sugar

• 1 cup cottage cheese, room temperature
• 1 1/4 cups rolled oats (gluten-free if needed)
• 3/4 cup oat flour
• 1/3 cup erythritol
• 2 large eggs, room temperature
• 1/2 cup unsweetened applesauce
• 1 tsp ground cinnamon
• 1/2 tsp baking powder
• 1/4 tsp fine sea salt
• 3/4 cup unsweetened raisins
• 1 tsp vanilla extract

Instructions

1. Preheat oven to 350°F (175°C) and line a baking sheet.
2. In a bowl, whisk eggs, erythritol, applesauce, and vanilla.
3. Stir in cottage cheese until mostly smooth.
4. Combine rolled oats, oat flour, cinnamon, baking powder, and salt.
5. Fold dry mix into wet. Stir in raisins.
6. Let batter rest 10 minutes for oats to hydrate.
7. Drop 2 tbsp scoops onto baking sheet and flatten slightly.
8. Bake 12–15 minutes until edges are golden and centers set.
9. Cool 10 minutes then move to rack. Toothpick should come out with moist crumbs.

How to Serve It

Serve with a smear of almond butter or a side of Greek yogurt. Pair with a warm spiced tea. Store airtight in the fridge for 5 days. Freeze shaped dough or baked cookies for quick snacks.

10. Matcha White Chocolate Sugar Free Cottage Cheese Cookies

These matcha cookies are earthy, slightly sweet, and soft. Cottage cheese keeps them tender while matcha powder gives a gentle green tea bitterness. Sugar-free white chocolate chips add creamy contrast.

They’re elegant for tea time or a light indulgence. Expect a subtle matcha aroma and mellow, creamy sweetness.

Ingredients — green tea, low-sugar

• 1 cup cottage cheese, room temperature
• 1 1/4 cups all-purpose flour
• 2 tbsp culinary-grade matcha powder
• 1/3 cup erythritol
• 2 large eggs, room temperature
• 1/2 cup unsalted butter, softened
• 1 tsp baking powder
• 1/4 tsp fine sea salt
• 3/4 cup sugar-free white chocolate chips
• 1 tsp vanilla extract

Instructions

1. Preheat oven to 350°F (175°C) and line a baking sheet.
2. Cream butter and erythritol. Add eggs and vanilla, beat until smooth.
3. Stir in cottage cheese until combined.
4. Whisk flour, matcha, baking powder, and salt.
5. Fold dry into wet. Stir in white chocolate chips.
6. Scoop 2 tbsp portions and slightly flatten.
7. Bake 10–12 minutes until edges set and tops feel slightly springy.
8. Cool 5 minutes on sheet, then transfer to rack and cool fully.
9. Doneness: check for set edges and a slight bounce in center.

How to Serve It

Dust with a tiny pinch of matcha for color. Pair with hot green tea or iced matcha latte. Store in airtight container for 3–4 days. Freeze for longer storage.

11. Snickerdoodle Sugar Free Cottage Cheese Cookies

These snickerdoodle cookies are soft, slightly chewy, and warmly spiced. Cottage cheese keeps them tender while a cinnamon coating adds sweet warmth without sugar.

They’re a crowd-pleaser for gatherings or snack time. You’ll smell cinnamon as they bake and enjoy a tender center with crisp edges.

Ingredients — classic spice, sugar-free

• 1 cup cottage cheese, room temperature
• 1 3/4 cups all-purpose flour
• 1/2 cup unsalted butter, softened
• 1/2 cup powdered erythritol
• 2 large eggs, room temperature
• 1 tsp cream of tartar
• 1 tsp baking soda
• 1/4 tsp fine sea salt
• For coating: 2 tbsp erythritol + 1 tbsp ground cinnamon
• 1 tsp vanilla extract

Instructions

1. Preheat oven to 375°F (190°C) and line a baking sheet.
2. Cream butter and powdered erythritol until light. Add eggs and vanilla.
3. Stir in cottage cheese until combined.
4. In another bowl, whisk flour, cream of tartar, baking soda, and salt.
5. Fold dry into wet until a soft dough forms.
6. Mix coating: combine erythritol and cinnamon.
7. Roll dough into 1.5-inch balls and roll in cinnamon coating.
8. Place on sheet and slightly flatten. Bake 9–11 minutes until edges set and tops crack.
9. Cool on sheet 5 minutes, then transfer to rack. Cookies firm as they cool.

How to Serve It

Serve warm with a dollop of sugar-free whipped cream or a dusting of extra cinnamon. Pair with black coffee or chai. Store in an airtight container at room temp 2–3 days, or refrigerate up to 6 days. Freeze for longer storage.

These 11 sugar free cottage cheese cookies span bright citrus, deep chocolate, warm spices, and nutty favorites. You’ve got options for breakfast treats, after-school snacks, holiday plates, and easy make-ahead desserts. Try a few recipes and pin your favorites to bake later.

Which flavor are you baking first? Save this collection so you can come back and try them all. Share a batch with friends or family — they’ll be surprised these are low-sugar and full of flavor.