VIRAL Healthy Cottage Cheese Chocolate Chip Cookies are PACKED with protein and totally grain-free! Delicious, soft-baked, and no added sugar.

These Viral Cottage Cheese Cookies Are the Healthy Treat You Didn’t Know You Needed

Looking for a cookie that tastes indulgent *but* won’t derail your health goals? Meet the viral cottage cheese chocolate chip cookie, aka the internet’s favorite way to sneak in protein without sacrificing chocolate. These babies are soft, chewy, gluten-free, and made with almond flour. And yes, they’re blowing up on TikTok for a reason.

Why Cottage Cheese + Almond Flour = Cookie Magic

Cottage cheese in cookies might sound odd, but trust me, it works. It adds a creamy richness, moisture, and a solid boost of protein. Almond flour keeps things low-carb, gluten-free, and slightly nutty (in the best way). The combo creates a cookie that’s tender, satisfying, and way more nourishing than your average bakery treat.

Ingredients:

Instructions:

1. Preheat the oven to 350°F and line a baking sheet with parchment or a silicone mat.
2. Toss the cottage cheese, applesauce, sweetener, vanilla, and egg into a bowl. Use a hand mixer (or blender if you’re fancy) until smooth and creamy.
3. Whisk together almond flour, baking soda, baking powder, and salt in a separate bowl.
4. Slowly add the dry ingredients to the wet, stirring until just combined. Don’t overmix, we want soft, fluffy cookies, not tough ones.
5. Stir in chocolate chips and nuts if you’re using them.
6. Drop rounded tablespoons of dough onto your baking sheet. Give them some room to breathe, 2 inches apart works.
7. Bake for 12–15 minutes until golden at the edges and set in the center. Let cool before devouring (or don’t, I won’t judge).

Pro Tips for Next-Level Cookies

• Smooth operator: Blend your cottage cheese completely if you want a silky texture. Like a little chunk? Leave a few curds in.
• Make it yours: Want them sweeter? Add more sugar. Want crunch? Throw in sunflower seeds, pumpkin seeds, or dried cranberries.
• Storage tip**: Store them in an airtight container for up to 4 days, or freeze and reheat for a warm cookie moment anytime.

Why You’ll Feel Good Eating These

These cookies are basically a protein snack in disguise. With cottage cheese and almond flour, you’re getting a mix of protein, healthy fats, and fiber, without the crash that comes with traditional cookies. They’re also gluten-free, sugar-free, and high in CLASSIC chocolate chip cookie flavor.

Go Ahead, Join the Viral Cookie Craze

Whether you’re in it for the protein, the chocolate, or the sheer TikTok clout, these cottage cheese cookies check every box. Perfect as a snack, dessert, or even an on-the-go breakfast (yep, I said it), they’re easy to make and even easier to love.

If you try them, tag me on @healthyhelper on Instagram and let me know how yours turned out! And for more healthy-ish baking inspo, don’t forget to follow me on Instagram!

Happy baking!

 

 

 

 

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8 responses to “Viral Healthy Cottage Cheese Chocolate Chip Cookies”

1. Not sure what went wrong but my cookies came out very flimsy and fell apart, maybe too moist?
   Cooked for about 17 minutes and still did not crisp up at all.
   Tasted okay but would have liked them more crispy.

   
   

2. that was probably it, the cottage cheese was pretty wet along with the apple sauce.
   Will have to try with dryer cottage cheeses.
   Thanks

   
   

3. How many cookies does this make?

   
   

4. Hello!! I did use good culture but my cookies ended flat but I must say the flavor took me to space. I want to remake, in hopes they turn out like yours. Crossing finger

   
   

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Chewy No-Bake Dark Chocolate Oatmeal Cookie Bars—simple to make, no-fuss, and made with real, whole food ingredients! These bars start with old-fashioned oats (the kind grandma used!), salted cashews, chewy Medjool dates, creamy peanut butter, vanilla, and a thick layer of salted dark chocolate. Somehow, they taste just like a soft, chewy oatmeal cookie bar – no baking required. They’re delicious and honestly kind of magical.

It’s hard to beat my mom’s classic Oatmeal Cookie Bars. She used to make them with a cup of sugar and canola oil, always throwing in extra chocolate chips. They were rich, sweet, and totally irresistible.

She made them all year long, but just like her Special K-Bars, these cookie bars were a summer party staple. Everyone loved them—and they were so easy to whip up, which was probably her secret.

I still can’t quite replicate the cookie bars my mom made when we lived in Cleveland—there’s just something about the original! But I do love creating my own twists using simple, real-food ingredients that feel a little more wholesome without sacrificing flavor.

It’s funny—I tend to go one of two ways with sweet recipes. Either I go all in with dark brown sugar and zero regrets, or I lean into a more natural approach for something you can feel just a little better about enjoying—which is what I did here.

These bars have been in my rotation for a while now. I brought a batch to a family dinner (yes, they even made it on a plane!) and they were devoured in minutes—so I knew I had to share them with you.

They’re the perfect summer treat: no-bake, no-fuss, and so scrumptious.

These are the details 

Ingredients 

•  old-fashioned rolled oats – I like the organic, gluten-free
• salted and roasted cashews 
• Medjool dates – make sure these are fresh and plump
• peanut butter – you could use a seed butter too
• vanilla extract
• ground flax or hemp seeds – optional, but they add protein, fiber, healthy fats, and vitamins. Their nutty flavor also pairs nicely with vanilla.
• dark chocolate – use your favorite, any percentage works
• flaky sea salt

Special Tools 

You will need a food processor or a high-powered blender. I prefer a food processor because of the bowl size, but a good blender is great too! 

Steps

Step 1: Blend everything

Add all ingredients—except the melted chocolate—to the bowl of your food processor or blender.

Blend until the mixture comes together and is sticky, about 3 to 5 minutes. It should hold together easily when pressed.

Step 2: Add the chocolate

Press the cookie dough into a square pan. I use the Caraway 9″ square pan.

Pour the melted chocolate over the top and sprinkle with flaky sea salt. Chill the bars until the chocolate is fully set—I prefer the fridge, as it gives the chocolate a nicer finish.

In a hurry? The freezer works too!

Storing

I like to keep these bars in the fridge or in a cool spot at room temperature. Just make sure it’s not too warm—otherwise, the chocolate topping can melt.

They stay chewy, creamy, sweet, and salty—literally perfect every time. And don’t skip the sea salt—I think it makes them all the more deliciously addicting.

Looking for easy party desserts? Here are a few ideas:

Crinkle Top Brownies

Chocolate Peanut Butter Pretzel Blondies

Homemade Vegan Peanut Butter Twix Bars

Caramel Butter Cake with Fudgy Chocolate Frosting

Retro-Style Chocolate Sheet Cake

Lastly, if you make these No-Bake Dark Chocolate Oatmeal Cookie Bars, be sure to leave a comment and/or give this recipe a rating! Above all, I love hearing from you and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Who’s to say when a popsicle is a popsicle? Let me be clear: these watermelon popsicles are frozen slices of watermelon on sticks. (Or not on sticks—you can freeze slices or wedges and use the rind for a good grip.) I tried making watermelon popsicles in molds, and I genuinely prefer the texture and flavor of these straightforward pops.

These watermelon popsicles are refreshing, simple, fruity summertime treats. Here are a few more reasons to make these watermelon delights:

• They’re the easiest popsicles I’ve ever made, requiring only one ingredient and careful slicing.
• They’re a great way to preserve extra watermelon. Watermelons can be massive.
• They’re less messy for little kids to eat than fresh watermelon (watermelon juice stains are surprisingly difficult to remove from clothing). Adults will enjoy them, too, perhaps even more with a squeeze of lime juice or a sprinkle of chili-lime seasoning.

Not to mention, how cute are the cookie-cutter shapes? The star shape would be so fun for Independence Day festivities or summer birthdays. I’m already planning to make these for Grace’s birthday party. You’ll find a photo tutorial and recipe below.

How to Make Watermelon Popsicles

First, decide if you want to make cookie-cutter shapes, wedges or slices. Here are your considerations:

• Cookie-cutter shapes are fun. To make them, you’ll need cookie cutters and popsicle sticks. This method yields some leftover scraps, and you’ll find ideas for using them in the section below.
• Wedges are easy to grip.
• Slices remind me of traditional popsicle mold shapes. You can even grate the frozen slices on a large box grater to make watermelon shaved ice!

Cut your watermelon accordingly. Find a rimmed baking sheet or tray that will fit on your freezer shelf, and line it with parchment paper to prevent sticking. Place each popsicle on the paper with a bit of breathing room; you can layer additional pieces of parchment paper and popsicles on top.

Freeze until solid (about four hours), then enjoy or transfer them to a freezer bag to help prevent freezer burn.

Watermelon Selection Tips

Your popsicles will be as flavorful and sweet as your watermelon, so find a good one. Sugar Baby watermelons are my favorite variety, but any flavorful watermelon will work.

When you choose a watermelon, look for one that is:

• Heavy for its size
• Dull, not shiny
• Evenly shaped
• Darker green, with a yellow to orange “field spot” that indicates it has sufficiently ripened on the vine (the stronger the yellow-orange color, the better)

Uses for Leftover Watermelon

If you turn your entire watermelon into frozen wedges or slices, you won’t have any leftovers to contend with. If you make cookie-cutter-shaped popsicles, you’ll have leftover scraps of watermelon.

Maybe you only want to turn a portion of a large watermelon into popsicles. Here are some suggestions for leftovers:

More Popsicles and Frozen Treats

If you enjoy this recipe, try one of these next:

Please let me know what you think of your frozen watermelon in the comments. It’s such an easy and light summertime treat!

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Healthy Copycat Blueberry Cheesecake Crumbl Cookies are packed with protein powder and have no added sugar! Topped with homemade cream cheese frosting and blueberry jam, these cookies are a perfect blend of taste and nutrition.

If you’re a fan of Crumbl Cookies, you’re in for a treat! I’ve created a healthier version of the beloved Blueberry Cheesecake Cookie that’s packed with protein and topped with homemade cream cheese frosting and blueberry jam.

Healthy Copycat Blueberry Cheesecake Crumbl Cookies

This recipe is perfect for those who want to enjoy a delicious dessert without the cost of Crumbl!

Ingredients

For the Cookies:

– 1 cup almond flour
– 1/2 cup oat flour
– 1/4 cup vanilla protein powder (I like Promix! Code HEALTHYHELPER10 saves 10%.)
– 1/2 cup unsalted butter, softened
– 1/2 cup granulated sweetener of choice (like Stevia or erythritol)
– 1 large egg
– 1 tsp vanilla extract
– 1/2 tsp baking soda
– 1/4 tsp salt

For the Cream Cheese Frosting:

– 8 oz cream cheese, softened
– 1/4 cup unsalted butter, softened
– 1/2 cup powdered sweetener of choice (like Stevia or erythritol)
– 1 tsp vanilla extract

For the Blueberry Jam:

– 1 cup fresh or frozen blueberries
– 2 tbsp chia seeds
– 2-3 tbsp sweetener of choice (to taste)
– 1 tbsp lemon juice

Instructions for Healthy Copycat Blueberry Cheesecake Crumbl Cookies

Making the Blueberry Jam:

1. In a small saucepan, combine blueberries, sweetener, and lemon juice. Cook over medium heat until the blueberries break down, about 10 minutes.
2. Remove from heat and stir in chia seeds. Let the mixture sit until it thickens, about 5-10 minutes. Set aside to cool.

Preparing the Cookies:

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large bowl, cream together the softened butter and granulated sweetener until light and fluffy.
3. Add the egg and vanilla extract, beating until well combined.
4. In a separate bowl, whisk together the almond flour, oat flour, protein powder, baking soda, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Scoop the dough onto the prepared baking sheet, forming 12 evenly sized balls. Flatten each ball slightly with the back of a spoon or your fingers.
7. Bake for 10-12 minutes, or until the edges are lightly golden. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Making the Cream Cheese Frosting:

1. In a medium bowl, beat together the softened cream cheese and butter until smooth and creamy.
2. Add the powdered sweetener and vanilla extract, beating until well combined and smooth.

Assembling the Cookies:

1. Once the cookies are completely cool, spread a generous layer of cream cheese frosting on top of each one.
2. Add a spoonful of the blueberry jam on top of the frosting.
3. Enjoy your healthy, high-protein Blueberry Cheesecake Crumbl Cookies!

Tips for the Best Cookies

– Protein Powder: Choose a high-quality vanilla protein powder that you enjoy the taste of. This will ensure your cookies have a great flavor. (I use Promix whey or vegan vanilla protein. Code HEALTHYHELPER10 saves $$!)
– Sweetener: Adjust the amount of sweetener to your taste preference. You can use natural sweeteners like honey or maple syrup if you prefer.
– Storage: Store these cookies in an airtight container in the refrigerator for up to a week. They taste even better chilled!

Enjoy these delicious, protein-packed treats that will satisfy your sweet tooth while keeping you on track with your health goals!

Looking for other healthy copycat Crumbl recipes? Check out these posts!

Copycat Peanut Butter Chocolate Chip Crumbl Cookies

High Protein Copycat Crumbl Sugar Cookies with Pink Frosting

Healthy High Protein Copycat Brownie Batter Crumbl Cookies

For more healthy recipes and wellness tips, don’t forget to subscribe to my blog and follow me on social media. Happy baking!

 

 

 

 

DISCOUNTS ON MY FAVORITE HEALTH PRODUCTS!

 

Stay connected:

Instagram: HealthyHelper

Snack Instagram: SnackLikeaChamp

Facebook: Healthy Helper

Twitter: @Healthy_Helper

Pinterest: Healthy_Helper

TikTok: SnackLikeAChamp

Shop with me on Amazon. Favorite products, fun finds, and more! 

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This baked apple oatmeal is like an apple pie meets cinnamon-y baked oatmeal and then it’s all topped with a generous drizzle of an easy homemade peanut butter caramel sauce. It’s a perfect breakfast for oatmeal lovers alike — myself included!

Fit Foodie Finds literally became famous for oatmeal recipes over a decade ago, and I haven’t stopped since! Now the team and I have created hundreds of overnight oats, oatmeal and baked oatmeal recipes. And this is the newest addition to the collection, and girrrrrl is it a good one. It’s part apple pie part baked oatmeal and 100000% delicious.

A Few Main Ingredients

• Apples: I love the flavor and texture of Granny Smith apples for baking, but feel free to use your apple of choice. I do recommend peeling the apples as the skin can still be a bit too tough with this shorter bake time.
• Quick-cooking oats and all-purpose flour: These two ingredients together provide the chewy base for this baked oatmeal.
• Eggs: They act as a binder, helping the oatmeal hold its shape and giving it a nice fluffiness once baked. 
• Pure maple syrup: This natural sweetener adds a touch of sweetness without being overly processed.
• Unsweetened almond milk: This is the liquid base that helps cook the oats and keeps everything nice and moist. You can use regular milk too if you’re not avoiding dairy. 
• Cinnamon: Apples and cinnamon are like peanut butter and jelly; they just work! You’ll find cinnamon in both the apple mixture and the oatmeal .
• Vanilla: A splash of vanilla extract is like a magic touch. It enhances all the other flavors in the recipe.

Find the list of full ingredients in the recipe card below.

Once your baked oatmeal has fully cooled, you can either cover the skillet with foil and store right in that (saves on dishes! ), or transfer into meal prep containers for easy single serve goodness.

Either way, store in the refrigerator for up to 5 days. While you can leave your baked oatmeal out overnight, it will last much longer in the fridge.

More Baked Oatmeal Flavors

Photography: photos taken in this post are by Sierra Ashleigh Photography.