Cottage Cheese Protein Cookies
Soft, cake-like cookies packed with protein and perfect for guilt-free snacking.
Ingredients
Ingredients
- 1 cup cottage cheese
- 1/2 cup honey or maple syrup
- 1 teaspoon vanilla bean paste
- 1 large egg
- 1 cup old-fashioned rolled oats
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 cup dark chocolate chips
- 1/2 cup chopped nuts
- 1/2 cup dried fruit
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a large bowl, whisk together the cottage cheese, honey or maple syrup, vanilla bean paste, and egg until mostly smooth and well combined.
- In a separate bowl, whisk together the oats, baking powder, and cinnamon until evenly mixed.
- Add the dry ingredients to the wet ingredients and stir just until no dry spots remain.
- Fold in the dark chocolate chips, chopped nuts, and dried fruit until evenly distributed throughout the dough.
- Let the dough rest for 5 minutes to allow the oats to absorb some moisture and thicken.
- Use a cookie scoop or tablespoon to drop 12 evenly sized mounds of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 12 to 15 minutes, until the cookies are set and lightly golden around the edges.
- Let the cookies cool on the baking sheet for 2 minutes, then transfer them to a wire rack to cool completely.
Notes
- Store cooled cookies in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
- For longer storage, freeze baked cookies in a single layer, then transfer to a freezer bag and freeze for up to 2 months.
- For longer storage, freeze baked cookies in a single layer, then transfer to a freezer bag and freeze for up to 2 months.