Introduction

These Cottage Cheese Protein Cookies are a delightful, healthy snack that combines softness and sweetness with a boost of protein. Perfect for any time of day, they offer a satisfying treat without the guilt. Plus, they’re easy to make and versatile with your favorite mix-ins.

A light blue plate holds seven golden-brown chocolate chip cookies, each cookie thick with a soft texture and dotted generously with dark chocolate chips. The plate sits on a gray and white striped cloth over a white marbled surface. In the background, there is a wooden bowl filled with more chocolate chips and a metal cooling rack with more cookies. 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: Blend the cottage cheese until completely smooth using a blender or food processor. This ensures a lump-free 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 fully 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 are 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 thoroughly to avoid lumps in your cookie dough.
If you don’t have oat flour, blend rolled oats until fine or substitute with whole wheat or almond flour, adjusting texture as needed.
Chilling the dough for 15 minutes helps the cookies maintain their shape during baking.
Try different mix-ins like dried fruit, nuts, or protein powder for variety and added nutrition.
For a twist, add orange zest and dried cranberries for a tangy, fruity flavor.
If dairy-free, use blended silken tofu or thick dairy-free yogurt instead of cottage cheese.
To lower sugar, substitute honey with mashed banana or applesauce.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week to extend freshness. You can also freeze baked cookies for up to 3 months; simply thaw before enjoying. For unbaked dough, freeze portioned dough balls and bake them straight from the freezer when ready.

How to Serve

A white plate filled with six golden-brown chocolate chip cookies stacked slightly on top of each other, each cookie showing a soft, slightly crunchy texture with dark chocolate chips scattered unevenly throughout. Around the plate, there are more cookies partly seen, resting on a white marbled surface with a striped cloth underneath the plate. The lighting highlights the warm, inviting tones of the cookies, making them look fresh and tasty. 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 do not contain butter or sugar, so they won’t spread or crisp like traditional cookies. They bake into soft, thick cookies with a fudgy center, similar to a portable pancake. If you prefer a classic cookie texture, add 2 tablespoons of melted butter to the dough.

Can I substitute oat flour with other flours?

Yes, you can use whole wheat flour or almond flour if you don’t have oat flour. Just keep in mind the texture may vary slightly, so adjust the amount as needed to achieve the right dough consistency.