These healthier chocolate cookies are rich, fudgy and chewy. They only need 2 ingredients and don’t require any flour, eggs, butter or oil. The cookies contain a secret healthy ingredient, but you won’t be able to tell.
These cookies are rich and chocolatey and have a fudgy, chewy, brownie-like texture. They are also so easy to make.
Ingredients
- Cottage cheese
- Dark chocolate chips
Cottage cheese: Cottage cheese is the secret to these cookies having a fudgy, chewy texture. You won’t be able to taste the cottage cheese either. I used 1% low fat cottage cheese but it should also work with 2%.
Dark chocolate chips: This recipe is made with dark chocolate chips which are also sometimes labeled bittersweet chocolate chips. It can also be made with semisweet chocolate chips but to keep the recipe healthier, I prefer using dark chocolate chips. You want to use dark chocolate chips with about 60% cacao. Avoid using dark chocolate chips without any dairy or dairy substitutes. Those types of chocolate chips are not very creamy and will cause your cookie mixture to seize. This recipe does not work with milk or white chocolate chips.
How to Make Healthier Chocolate Cookies
- The cottage cheese is first blended in a blender until completely smooth.
- The dark chocolate chips are melted in the microwave until smooth. Transfer the melted chocolate to the blender and blend until you have a thick uniform batter.
- Working quickly, scoop the mixture with a 1.5 tablespoon cookie scoop and release onto your prepared baking sheet.
- Bake cookies for about 18-20 minutes or until done.
Texture and Sweetness
These cookies have chewy and fudgy texture, much like brownies. They are not very sweet. The only sweetness comes from the bittersweet dark chocolate so these cookies will taste like bittersweet dark chocolate. If you prefer sweeter cookies you can use semisweet chocolate chips instead. However, with the semisweet version, the cookies will have a tangy aftertaste from the cottage cheese.
Expert Tips
- Make sure to use dark chocolate chips and not dark chocolate bars. Dark chocolate chips contain ingredients to help them stabilize which will help the cookies set up. Also use dark chocolate chips that contain dairy or a dairy substitute, which helps the cookie mixture stay creamy.
- I recommend using dark chocolate chips with 60% cacao. If your cacao percentage is too high, the cookie mixture will be too thick to mix properly.
- I recommend using a smaller blender to blend the cottage cheese completely smooth.
More Healthier Chocolate Recipes
- 2 Ingredient Healthy Chocolate Pudding
- 3 Ingredient Healthy Chocolate Fudge
- 4 Ingredient Healthy Crispy Chocolate Oatmeal Cookies
2 Ingredient Healthier Chocolate Cookies
Ingredients
- 1 cup (200 g) low fat cottage cheese, small curds I used 1%
- 2 cups (306 g) dark chocolate chips, 60% cacao see note before starting
Instructions
- Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper.
- Add cottage cheese to a high powered blender and blend until completely smooth. I recommend starting on low speed and gradually increasing. I also recommend stopping your blender a few times and scraping down the sides with a spatula to help the blender blend. See notes section for more tips. Touch the cottage cheese when it is done to make sure it is not cold. It shouldn't be after all the blending but if it is still very cold then you will want to let it sit for a few minutes to come to room temperature before adding in the chocolate.
- In a large microwave-safe mixing bowl, add chocolate chips. Heat in 15-30 second intervals, stirring in between with a spatula, until chocolate is completely melted and smooth. While the melted chocolate is still very hot, transfer it to the blender.
- Blend cottage cheese and chocolate until completely smooth and uniform, scrapping down the sides of the blender as needed.
- Working quickly, use a 1.5 tbsp cookie scoop to scoop the batter and release it onto your prepared baking sheets, spacing cookies 2 inches apart. The batter should be thick enough that it does not spread out once you release it onto the cookie sheet. (If you are using semisweet chocolate then your batter may be slightly runnier and you may need to refrigerate it for about 20-30 minutes until it is thick enough.) You do need to work quickly because as the chocolate cools it will continue to thicken and will make it very difficult to scoop.
- Bake cookies for about 18-20 minutes or until done. I recommend baking the cookies in the middle section of your oven and only baking one baking sheet at a time. (If you try to bake both at once, the bottom sheet usually does not bake as evenly). Let cookies cool completely on baking sheet before removing and serving. Store leftover cookies in the fridge in an airtight container. You may want to reheat leftover cookies briefly before eating so that they are fudgy and chewy again because they will turn firmer sitting in the fridge.
Notes
- Dark chocolate note: Make sure to use dark chocolate chips (sometimes labeled bittersweet chocolate chips) and not just chopped up dark chocolate bars. Also make sure your dark chocolate chips contain dairy or a dairy substitute. Brands like Enjoy Life that don't contain any dairy or dairy substitute do not work well because they lack an ingredient to keep the mixture creamy and will cause the batter to seize up when the chocolate is mixed with the cottage cheese.
- I tested the cookies with Amazon Fresh 60% cacao bittersweet baking chips and Ghiradelli 60% cacao bittersweet chocolate chips (Amazon | Walmart | Target)*
- *These product links are affiliate links. This means I earn a commission from qualifying purchases.
- Please note, these cookies have a rich cocoa flavor but are only lightly sweetened because the only sugar comes from the dark chocolate. Your cookies will have a bittersweet chocolate flavor. If you don't like bittersweet chocolate, you can make these with semisweet chocolate chips. Semisweet chocolate chips will make the cookies sweeter but there will be a tangy aftertaste from the cottage cheese (there is no tangy aftertaste with the dark chocolate version because of how strong the cocoa flavor is). I don't recommend using milk chocolate chips because the cookies won't set. Depending on the cocoa amount contained in the semisweet chocolate chips, your cookie batter may be a little more runny when it is done. If this is the case, you can refrigerate the batter for about 20-30 minutes until it is thick enough to scoop and release without spreading. If you do use semisweet chocolate chips, make sure they contain dairy or a dairy substitute.
- Cottage cheese tips: I used 1% low fat cottage cheese but the recipe should work with 2% or 4%. I found that is easier to use a smaller sized blender to fully blend the cottage cheese. If your blender is too big and wide then the blades don't always get to all the cottage curds. I do stop my blender every few seconds to scrape the sides to help the blender blend. I also found it helps to start at a very low speed to first break up the curds and then increase the speed once the curds are very small.
Nutrition
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
