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Parmesan Cottage Cheese Crackers

Parmesan cottage cheese crackers - featured image
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These easy, high-protein Parmesan cottage cheese crackers are crisp, cheesy, and perfect for snacking. Made with simple ingredients and ready in under 30 minutes, they’re a healthy, crowd-pleasing treat for any occasion.

Ingredients

Scale
  • 1 cup (240g) cottage cheese (full-fat or low-fat, small curd preferred)
  • 1 cup (90g) freshly grated Parmesan cheese
  • 1 cup (120g) all-purpose flour (or 1:1 gluten-free baking blend, or 3/4 cup almond flour for gluten-free/low-carb)
  • 1 large egg
  • 2 tablespoons (28g) unsalted butter, softened
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly cracked black pepper (optional)
  • Optional add-ins:
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon Italian seasoning
  • Pinch crushed red pepper flakes
  • Sesame or poppy seeds (for sprinkling on top)

Instructions

  1. Preheat oven to 350°F (175°C). Line a large baking sheet with parchment paper or a silicone mat.
  2. Blend cottage cheese in a food processor or blender until completely smooth, about 1 minute. Scrape down sides as needed.
  3. Add egg and softened butter to the cottage cheese. Pulse until well combined, about 15 seconds.
  4. Add Parmesan, flour, baking powder, salt, black pepper, and any optional add-ins. Pulse until a sticky dough forms. If too wet, add a tablespoon of flour; if too dry, add a splash of milk.
  5. Wrap dough in plastic wrap and chill in the fridge for 15–20 minutes (optional, but recommended for easier rolling).
  6. Lightly dust work surface and rolling pin with flour. Roll dough out to about 1/8-inch (3mm) thick. For easier rolling, sandwich dough between two sheets of parchment.
  7. Cut dough into 1-inch (2.5cm) squares or desired shapes using a pizza cutter, sharp knife, or pastry wheel. Dock each cracker with a fork.
  8. Transfer crackers to prepared baking sheet, leaving space between them. Sprinkle with extra Parmesan or seeds if desired.
  9. Bake for 16–20 minutes, rotating tray halfway through, until crackers are golden at the edges and crisp. Remove any crackers that bake faster.
  10. Cool on the baking sheet for 5 minutes, then transfer to a wire rack. For extra crunch, return to oven for 2–3 minutes or let dry in the oven with the door ajar.

Notes

For gluten-free crackers, use a 1:1 gluten-free flour blend or almond flour (reduce to 3/4 cup). For extra crispiness, let crackers dry in the oven with the door ajar after baking. Dough can be made ahead and chilled for up to 24 hours or frozen for up to 1 month. Store baked crackers in an airtight container at room temperature for up to 5 days or freeze for up to 1 month. Flavor improves after a day as cheese and spices meld.

Nutrition

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Find it online: https://norasfoods.com/parmesan-cottage-cheese-crackers-recipe-easy-high-protein-snack-ideas/