Introduction

Cottage Cheese Protein Cookies are soft, sweet, and packed with protein, making them a healthy snack that doesn’t compromise on taste. These cookies are easy to make and perfect for a quick energy boost or a nutritious treat for the whole family.

The image shows a round white plate filled with a stack of chocolate chip cookies. There are about nine cookies, each with a light golden brown color and scattered dark brown chocolate chips on top. The cookies have a slightly rough texture with some small cracks. The plate sits on a wooden board, and the background is a white marbled surface with a pink cloth on the top left side. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup cottage cheese (blended until smooth)
1/4 cup honey or maple syrup
1 egg
1 teaspoon vanilla extract
1 1/2 cups oat flour
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup chocolate chips (or your favorite add-ins: nuts, raisins, etc.)

Instructions

Step 1: In a blender or food processor, blend the cottage cheese until completely smooth to ensure even mixing in the batter.
Step 2: In a large mixing bowl, whisk together the blended cottage cheese, honey (or maple syrup), egg, and vanilla extract until smooth.
Step 3: Add the oat flour, baking soda, cinnamon, and salt to the wet mixture. Stir until just combined.
Step 4: Gently fold in the chocolate chips or your choice of mix-ins until evenly distributed.
Step 5: Scoop tablespoon-sized portions of dough onto a parchment-lined baking sheet. Bake at 350°F (175°C) for 10-12 minutes, until the edges turn golden brown.
Step 6: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack. Enjoy warm or store for later!

Tips & Variations

Blend the cottage cheese to avoid lumps and achieve a smooth batter.
Use oat flour for a soft cookie texture; you can make your own by grinding oats if needed.
Chill the dough for 15 minutes before baking to help the cookies hold their shape better.
Try adding dried fruit, nuts, or protein powder instead of chocolate chips for variety and extra nutrition.
Don’t overbake; cookies will seem soft when removed but firm up as they cool.
Substitute whole wheat or almond flour if you don’t have oat flour, adjusting the texture slightly.
For a fruity twist, add orange zest and dried cranberries to the dough.
Use blended silken tofu or thick dairy-free yogurt to make the recipe dairy-free.
Swap honey for mashed banana or applesauce to lower sugar content.

Storage

Store these cookies in an airtight container at room temperature for up to 3 days, or keep them in the fridge for up to a week to extend freshness. You can also freeze baked cookies for up to 3 months; simply thaw before enjoying. The cookie dough can be refrigerated for up to 2 days before baking or frozen in dough balls for quick baking later.

How to Serve

A white round plate holds a pile of about ten chocolate chip cookies stacked loosely. The cookies are light brown with many dark brown chocolate chips scattered on the top layer and slightly melting into the dough. The texture of the cookies looks soft and chewy with a few small cracks on the surface. The plate is resting on a light wooden board, and the background shows a white marbled texture with a soft pink cloth partially visible in the top left corner. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Why didn’t my cookies spread?

These cookies are made without butter or traditional sugar, so they don’t spread or crisp like classic cookies. They have a soft, thick texture similar to a portable pancake. If you prefer a more traditional cookie spread, add 2 tablespoons of melted butter to the dough before baking.

Can I use a different sweetener?

Yes, you can swap honey or maple syrup for alternatives like mashed banana or applesauce to reduce sugar. Adjust accordingly for sweetness and moisture levels to maintain the right dough consistency.