Description

These Cottage Cheese Protein Cookies are a deliciously soft and nutrient-packed treat perfect for a healthy snack or breakfast. Made with blended cottage cheese, oat flour, and natural sweeteners like honey or maple syrup, they are rich in protein and fiber, providing sustained energy without refined sugars. The recipe is simple to prepare and customizable with various add-ins such as chocolate chips, nuts, or dried fruit, making them both versatile and satisfying.

Ingredients

Scale

Wet Ingredients

1 cup cottage cheese (blended until smooth)
1/4 cup honey or maple syrup
1 egg
1 teaspoon vanilla extract

Dry Ingredients

1 1/2 cups oat flour
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt

Add-ins

1/2 cup chocolate chips (or your favorite add-ins: nuts, raisins, etc.)

Instructions

Blend the Cottage Cheese: In a blender or food processor, blend the cottage cheese until completely smooth. This ensures a creamy texture and helps the cheese integrate evenly into the cookie batter.
Mix the Wet Ingredients: In a large mixing bowl, whisk together the blended cottage cheese, honey (or maple syrup), egg, and vanilla extract until the mixture is smooth and well combined.
Add the Dry Ingredients: Add the oat flour, baking soda, cinnamon, and salt to the wet mixture. Stir gently until all dry ingredients are fully incorporated, forming a thick cookie dough.
Fold in the Chocolate Chips: Carefully fold in the chocolate chips or your chosen mix-ins to distribute them evenly throughout the dough without overmixing.
Scoop & Bake: Using a tablespoon, scoop portions of dough onto a parchment-lined baking sheet, spacing them slightly apart. Bake in a preheated oven at 350°F (175°C) for 10-12 minutes, or until edges turn golden brown but centers remain soft.
Cool & Enjoy: Allow the cookies to cool on the baking sheet for a few minutes to firm up. Transfer to a wire rack to cool completely or enjoy warm. Store leftovers properly to maintain freshness.

Notes

Blend the cottage cheese thoroughly to avoid lumps.
Use oat flour for a soft, tender cookie; you can make oat flour by grinding rolled oats in a blender.
Chilling the dough for 15 minutes before baking helps cookies hold their shape better.
Feel free to substitute add-ins: nuts, dried fruit, or protein powder work well.
Do not overbake; cookies will firm up as they cool.
Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Freeze unbaked dough balls or baked cookies for up to 3 months.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Snack
Method: Baking
Cuisine: American

Keywords: cottage cheese cookies, protein cookies, healthy cookies, oat flour cookies, low sugar snacks, protein snack, easy bake cookies, gluten free option