Description
These Delicious Cottage Cheese Protein Cookies are a perfect guilt-free snack, packed with protein and wholesome ingredients. Soft and slightly chewy, they're sweetened naturally with honey or maple syrup and loaded with oats, nuts, and dark chocolate chips for added texture and flavor. Ideal for a nutritious treat any time of day.
Ingredients
Wet Ingredients
- 1 cup Cottage Cheese (Dairy-free cream cheese alternative can be used)
- 1/2 cup Honey or Maple Syrup (Agave syrup or stevia can be substituted for a sugar-free option)
- 1 tsp Vanilla Extract (Can be omitted if desired)
- 1 large Egg (For a vegan option, use a flax egg: 1 tbsp flaxseed meal + 2.5 tbsp water)
Dry Ingredients
- 1 cup Oats (Almond flour can be used for a gluten-free version)
- 1 tsp Baking Powder
- 1/2 tsp Cinnamon (Nutmeg can be used as a substitute)
- 1/2 cup Dark Chocolate Chips (Opt for dark chocolate for health benefits)
- 1/2 cup Chopped Nuts (Walnuts or almonds provide a delightful texture)
- 1/2 cup Dried Fruits (Cranberries or raisins work well)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Wet Ingredients: In a large bowl, combine the cottage cheese, honey or maple syrup, vanilla extract, and egg. Mix these ingredients thoroughly until well blended and smooth.
- Prepare Dry Mixture: In a separate bowl, whisk together the oats, baking powder, and optional cinnamon to ensure the leavening agent and spices are evenly distributed.
- Combine Wet and Dry: Gradually add the dry mixture to the wet ingredients, stirring gently and just until combined to avoid overmixing, which can toughen the cookies.
- Form Cookies: Using a cookie scoop or spoon, drop dollops of dough onto the prepared baking sheet, spacing them about two inches apart to allow for spreading during baking.
- Bake: Place the baking sheet in the preheated oven and bake the cookies for 12 to 15 minutes until they turn a light golden brown around the edges.
- Cool: Remove the cookies from the oven and let them cool on the baking sheet for a couple of minutes, then transfer them to a wire rack to cool completely, which helps maintain a slightly chewy texture.
Notes
- To make this recipe vegan, substitute the egg with a flax egg (1 tbsp flaxseed meal mixed with 2.5 tbsp water) and use a dairy-free cream cheese alternative.
- For a gluten-free version, replace oats with almond flour and ensure baking powder is gluten-free.
- Adjust sweetness by using agave syrup or stevia if looking for a lower sugar option.
- You can swap cinnamon with nutmeg or omit spices if preferred.
- Add your favorite nuts or dried fruits for customized texture and flavor.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
