Cottage Cheese Chocolate Chip Cookie Skillet

Why You’ll Love This Recipe

I love that this skillet cookie delivers classic chocolate chip flavor with a healthier twist. Cottage cheese adds creaminess and boosts the protein, while almond flour keeps it gluten-free and gives it a soft, tender crumb. It’s naturally sweetened with honey, comes together in one bowl, and bakes in just 20 minutes. Whether I’m after a guilt-free dessert or a protein-rich snack, this recipe has me covered.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 cup cottage cheese
1 cup almond flour
1/2 cup chocolate chips
1/4 cup honey
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1/4 teaspoon salt

Directions

1. I preheat the oven to 350°F (175°C) and lightly grease a cast-iron skillet or any oven-safe baking dish.

2. In a mixing bowl, I stir together the cottage cheese, honey, and vanilla extract until smooth.

3. I add the almond flour, baking soda, and salt, mixing until fully incorporated into a thick, sticky batter.

4. I fold in the chocolate chips gently, making sure they’re evenly spread throughout the dough.

5. I spoon the batter into the prepared skillet, spreading it into an even layer. Then I bake it for 15–20 minutes, or until the edges are golden and a toothpick inserted into the center comes out clean.

6. I let it cool for a few minutes before slicing it into wedges or scooping out warm portions to serve immediately.

Servings and timing

This recipe makes about 8 cookies or slices.
Preparation Time: 10 minutes
Baking Time: 20 minutes
Total Time: 30 minutes

Variations

• I swap the chocolate chips for chopped dark chocolate, white chocolate, or even peanut butter chips for a fun twist.

• For a nut-free version, I use oat flour instead of almond flour.

• Sometimes I mix in a handful of chopped walnuts or pecans for extra texture.

• A sprinkle of sea salt on top before baking gives it that sweet-salty finish I really enjoy.

• I’ve also made individual servings in ramekins for portion control and quicker baking time.

Storage/Reheating

I store any leftover cookie in an airtight container at room temperature for up to 2 days, or in the fridge for up to 4 days. To reheat, I microwave a slice for 10–15 seconds for that just-baked feel. It also freezes well—once cooled, I wrap portions tightly and freeze for up to a month. I just thaw and warm them before serving.

FAQs

Can I blend the cottage cheese for a smoother texture?

Yes, I often use a blender or food processor if I want a completely smooth batter. It gives a more uniform texture, especially if I’m not a fan of curds.

Is almond flour the same as almond meal?

Not quite. Almond flour is finer and made from blanched almonds, which works best here. Almond meal is coarser and can make the cookie more crumbly.

Can I use a different sweetener?

Yes, I’ve used maple syrup or agave in place of honey with good results. The sweetness may vary slightly depending on the brand.

Does this work without a skillet?

Definitely. I use any oven-safe baking dish, such as a pie plate or brownie pan, as long as it’s not too large or shallow.

Can I make it egg-free?

This recipe doesn’t include eggs, so it’s already egg-free. The cottage cheese helps with binding and moisture.

Conclusion

This Cottage Cheese Chocolate Chip Cookie Skillet is the perfect mix of indulgent and wholesome. I love how it satisfies my sweet tooth while giving me a bit of a protein boost too. It’s fast, easy, and endlessly customizable—just the kind of dessert I like to keep on repeat. Whether I’m enjoying it fresh from the oven or saving a slice for later, it’s always a hit.

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