Description
Soft, fluffy Chocolate Chip Cottage Cheese Buns with melty chocolate chips, made with no yeast and no rising time. Each bun has 8 grams of protein!
Ingredients
Units
- 1 cup thick cottage cheese (or thick Greek yogurt)
- 1 egg, at room temperature
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour, plus more as needed
- 2 teaspoons baking powder
- 1/8 teaspoon salt
- 1/4 cup chocolate chips (or more)
- Melted butter or oil spray, for brushing
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Blend the cottage cheese until completely smooth using an immersion blender, small food processor or single serve blender.
- Whisk the blended cottage cheese, egg and vanilla together in a bowl.
- Whisk the flour, baking powder and salt together in a separate bowl.
- Add the dry ingredients to the wet and mix until just combined. Add a bit more flour if needed for a firm, scoopable dough.
- Fold in the chocolate chips, being careful not to overmix the dough.
- Dollop the dough into 6 mounds on the baking sheet. (It’s ok if they look rustic!)
- Brush the tops with melted butter or spray with oil spray.
- Bake for 20 to 24 minutes, until golden. Let cool slightly before serving.
Notes
- Use a thick cottage cheese and blend it until smooth.
- Thick Greek yogurt works in the same amount.
- Brush or spray the tops before baking for a golden crust.
- Add 1-2 tablespoons sugar to the dry ingredients for a sweeter bun.
Storage
- Store in the fridge for up to 3 days, or freeze up to 2 months and warm in the oven.
Nutrition
- Serving Size: 1 bun
- Calories: 165
- Sugar: 5g
- Fat: 6g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 8g