These Cottage Cheese Protein Cookies are soft, chewy, and packed with protein! Made with creamy cottage cheese and just a few simple ingredients, they’re perfect for a tasty snack.
Trust me, you won’t believe there’s cottage cheese in these cookies! I love enjoying them warm right out of the oven, with a little bit of honey drizzled on top—yum!
Key Ingredients & Substitutions
Cottage Cheese: Use low-fat cottage cheese for a healthy twist. If you’re dairy-free, try silken tofu for a similar texture and protein boost in your cookies.
Rolled Oats: These give the cookies great texture. If you’re gluten-free, opt for certified gluten-free oats. Instant oats work too, but might make the cookies a bit less chewy.
Almond Flour: I love almond flour for its nutty flavor. If you have nut allergies, try coconut flour or oat flour. Remember that coconut flour absorbs a lot of moisture, so you may need to adjust the liquid.
Protein Powder: Vanilla protein powder adds sweetness and flavor. If you prefer, use chocolate protein powder or leave it out and add a bit more oats for texture.
Honey or Maple Syrup: Both serve as natural sweeteners. If you’re vegan, stick with maple syrup. Alternatively, agave nectar works well, too.
What’s the Best Way to Get the Right Cookie Texture?
The texture of your cookies greatly depends on how you mix and bake them. Here are some tips to ensure you get those perfect chewy cookies:
- Don’t overmix the dough. Stir just enough to combine the wet and dry ingredients. Overmixing can lead to tough cookies!
- Be careful with the moisture—dry ingredients like almond flour can vary. If your dough feels too wet, adjust with a bit more flour.
- Pressing the cookies flat before baking helps them spread out evenly, giving that nice chewy texture.
- Cool the cookies on the sheet initially, as they continue cooking slightly as they cool.
How to Make Cottage Cheese Protein Cookies
Ingredients You’ll Need:
- 1 cup cottage cheese (preferably low-fat or drained)
- 1 cup rolled oats
- 1/2 cup almond flour (or any nut flour)
- 1 scoop vanilla protein powder (about 30g)
- 2 large eggs
- 2 tablespoons honey or maple syrup
- 1/2 teaspoon baking powder
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/4 cup mini chocolate chips (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and about 15-18 minutes to bake. Allow another 5 minutes for the cookies to cool on the baking sheet. In total, you’re looking at around 30 minutes from start to finish for freshly baked cookies!
Step-by-Step Instructions:
1. Preheat and Prepare:
First, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This helps prevent the cookies from sticking and ensures easy cleanup later on.
2. Make Oat Flour:
In a blender or food processor, blend the rolled oats until they form a coarse flour. This oat flour is key to giving your cookies a great texture!
3. Combine Dry Ingredients:
In a large mixing bowl, mix the oat flour, almond flour, protein powder, baking powder, and salt. This ensures that all the dry ingredients are well combined.
4. Mix Wet Ingredients:
In another bowl, whisk the eggs until light and airy. Then, add the cottage cheese, honey (or maple syrup), and vanilla extract. Mix until everything is smooth and well combined.
5. Form the Dough:
Combine the wet ingredients with the dry ingredients in the large mixing bowl. Stir until a dough forms. If it feels too wet, don’t hesitate to add a tablespoon more of almond flour to get the right consistency.
6. Chocolate Chip Time:
Gently fold in most of the chocolate chips, saving a few to sprinkle on top of the cookies once they’re shaped.
7. Shape the Cookies:
Using a spoon or cookie scoop, drop rounded spoonfuls of dough onto your prepared baking sheet, making sure to space them about 2 inches apart. Flatten each cookie slightly with the back of your spoon, and top them with the reserved chocolate chips.
8. Bake to Perfection:
Slide the baking sheet into the oven and bake for 15-18 minutes, or until the edges turn golden brown and the cookies are set. Try not to open the oven too early as this could affect baking time!
9. Cool Down:
Once done, remove the baking sheet from the oven and let the cookies cool for 5 minutes. This allows them to firm up a bit before transferring them to a wire rack to cool completely.
10. Enjoy!
Now, the best part! Enjoy your cookies warm with a glass of milk, or store them in an airtight container for up to 5 days. They make a perfect snack or a quick breakfast treat!
Can I Substitute Greek Yogurt for Cottage Cheese?
Yes, you can use Greek yogurt instead of cottage cheese for a similar creamy texture. Just keep in mind that it may slightly change the flavor and moisture content, so you might need to adjust the dry ingredients accordingly.
How Can I Make These Cookies Gluten-Free?
To make these cookies gluten-free, use certified gluten-free rolled oats and substitute almond flour with coconut flour or a gluten-free flour blend. Be cautious with coconut flour, as it absorbs more moisture; you may need to increase the liquid ingredients slightly.
Can I Freeze the Dough for Later?
Absolutely! You can freeze the unbaked cookie dough. Scoop the dough onto a baking sheet and freeze until firm, then transfer the dough balls to a freezer bag. When you’re ready to bake, simply let them thaw for about 30 minutes before baking as directed.
What Should I Do If My Cookies Are Too Dry?
If your cookies turn out dry, next time check to ensure you aren’t overbaking them. You can also add a little extra cottage cheese or a splash of milk to the dough, which will help maintain moisture.
