Quick Description
These soft and chewy Cottage Cheese Cookies combine the creaminess of cottage cheese with the sweetness of honey or maple syrup and the warmth of vanilla. Perfect as a high-protein snack or guilt-free dessert, they’re quick to whip up and satisfy both your sweet tooth and your nutrition goals.
Servings & Timing
- Yield: About 10–12 cookies
- Prep Time: 10 minutes
- Bake Time: 12–15 minutes
- Total Time: 25 minutes
Ingredients List
- 1 cup cottage cheese
- 1 teaspoon vanilla extract
- 2 tablespoons honey or pure maple syrup
- 1 cup oat flour (or finely ground oats)
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup dark chocolate chips (optional, for indulgence)
Instructions
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Preheat Oven
- Preheat to 350°F (175°C). Line a baking sheet with parchment paper.
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Blend Wet Ingredients
- In a blender or food processor, blend cottage cheese, vanilla, and honey/maple syrup until smooth.
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Mix Dry Ingredients
- In a mixing bowl, whisk together oat flour, baking powder, and salt.
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Combine Wet & Dry
- Pour cottage cheese mixture into the dry ingredients. Stir until a dough forms.
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Add Chocolate Chips
- Fold in dark chocolate chips (optional but highly recommended).
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Shape Cookies
- Scoop dough into tablespoon-sized balls, flatten slightly, and place on baking sheet.
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Bake
- Bake for 12–15 minutes until golden at the edges but soft in the center.
-
Cool & Enjoy
- Allow to cool for 5–10 minutes before serving.
Additional Notes
- For crispier cookies, bake longer (15–17 minutes).
- For chewier cookies, underbake slightly.
- These cookies taste best fresh but can be stored for meal prep.
Dietary Info
- High-Protein
- Low-Sugar Option: Use sugar-free maple syrup or monk fruit sweetener.
- Gluten-Free if made with certified GF oats.
- Vegetarian Friendly.
Variations & Serving Ideas
- Peanut Butter Swirl: Add 2 tablespoons peanut butter to the dough.
- Berry Burst: Fold in blueberries or raspberries instead of chocolate.
- Breakfast Cookie: Add chopped nuts and seeds for extra crunch and fiber.
- Dessert Style: Drizzle with melted dark chocolate once cooled.
Storage & Make-Ahead
- Store in an airtight container for 3–4 days at room temperature.
- Refrigerate up to 1 week.
- Freeze for up to 2 months; thaw at room temp before enjoying.
FAQs
Q: Can I use ricotta instead of cottage cheese?
A: Yes! Ricotta will make them slightly richer and denser.
Q: Can I make them egg-free?
A: Yes — add 1 flax egg (1 tbsp flax meal + 3 tbsp water) if you want more binding.
Q: Are these cookies keto-friendly?
A: Not with oats, but you can swap almond flour and sugar-free syrup to make them low-carb.
Call-to-Action
These Cottage Cheese Cookies are proof that desserts don’t have to derail your health goals. Try them once and they might just become your go-to protein cookie! Bake a batch, share with friends, and enjoy guilt-free indulgence.
