These Cottage Cheese Protein Cookies are soft, chewy, and pack a protein punch! Made with simple ingredients like cottage cheese and oats, they’re perfect for a tasty snack.
I love how easy they are to whip up—just mix everything, shape, and bake! They make for a guilt-free treat that curbs those sweet cravings without the fuss. Enjoy one (or two) with a cup of tea!
Key Ingredients & Substitutions
Cottage Cheese: This is the star ingredient, providing moisture and protein. If you prefer a dairy-free option, try using silken tofu blended until smooth. It won’t have the same flavor, but it’s a great alternative!
Oats: Rolled oats create a nice texture, but quick oats can work too if that’s what you have. For a gluten-free version, make sure to use certified gluten-free oats.
Flours: Oat flour adds a lovely taste. If you don’t have it, almond flour can be a good substitute. You can even grind rolled oats in a blender to make your own oat flour!
Sweeteners: Honey and maple syrup are my preferred choices for natural sweetness. If you’re watching sugar, a sugar substitute like stevia or erythritol works wonders without the calories.
Dried Fruits and Chocolate: I recommend dried cherries for a tart kick, but raisins also work great! If you like chocolate, dark chocolate chips add richness and flavor. You can skip them for a lower-calorie treat.
How Do I Make Sure My Cookies Are Soft and Chewy?
The key to soft and chewy cookies lies in the right baking time. Don’t overbake them! Follow these steps:
- Mix the wet ingredients well to create a smooth base.
- Be careful when combining dry and wet ingredients—overmixing can lead to tough cookies.
- When shaping the cookies, keep them slightly thicker; they will puff up and flatten out nicely while baking.
- Check for doneness around the 15-minute mark. Cookies should look set but soft in the middle. They will firm up as they cool.
By keeping an eye on the baking time and following these tips, you’ll end up with perfectly soft and chewy cookies every time!
Cottage Cheese Protein Cookies
Ingredients You’ll Need:
- 1 cup (225g) cottage cheese (preferably low-fat or full-fat, drained if very wet)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup (90g) oats (rolled oats or quick oats)
- 1/2 cup (45g) oat flour or almond flour
- 1 scoop (about 30g) vanilla or unflavored protein powder
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 2-3 tablespoons sweetener of choice (honey, maple syrup, or a sugar substitute like stevia or erythritol)
- 1/3 cup dried cherries or raisins (optional, for garnish and mix-in)
- 1/3 cup dark chocolate chips or chunks (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare, plus 15-18 minutes for baking. You’ll have delicious, protein-packed cookies ready in under a half-hour—perfect for a quick snack or post-workout treat!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While it’s heating, line a baking sheet with parchment paper or a silicone baking mat. This will help prevent sticking!
2. Combine Wet Ingredients:
In a medium bowl, mix together the cottage cheese, egg, vanilla extract, and sweetener. Use a fork or whisk to blend everything until it’s nice and smooth. This is the base of your cookie dough!
3. Mix Dry Ingredients:
Now, grab a separate large bowl and stir together the oats, oat flour (or almond flour), protein powder, baking powder, and salt. This will create a solid foundation for your cookies.
4. Combine Wet and Dry Ingredients:
Pour the smooth mixture from the first bowl into the dry ingredients in the second bowl. Gently fold the two mixtures together until they’re fully combined. You should have a sticky dough!
5. Add Mix-Ins:
Fold in the dried cherries (or raisins) and dark chocolate chips. Save a few to place on top of the cookies later for a pretty finish.
6. Shape the Cookies:
Using a spoon, drop tablespoons of the cookie dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten each cookie slightly with the back of the spoon or your fingers.
7. Decorate Your Cookies:
Press any extra dried cherries and chocolate chips on top of each cookie to make them look extra special!
8. Bake:
Place the baking sheet in the oven and bake for 15-18 minutes, or until the edges are golden, and the cookies are set but still soft.
9. Cool Down:
Once done, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely.
10. Store:
Your cookies can be stored in an airtight container at room temperature for up to 3 days. If you want them to last longer, pop them in the fridge!
These Cottage Cheese Protein Cookies come out soft and moist and are packed with protein. They’re naturally sweetened with dried fruit and chocolate, making them the perfect healthy snack or treat! Enjoy!
Can I Use Low-Fat Cottage Cheese Instead of Regular?
Absolutely! Low-fat cottage cheese works just fine in this recipe and will still give you a soft and moist cookie. Just make sure to drain it well if it’s very wet for the best texture.
Can I Substitute Oat Flour with Another Type of Flour?
Yes, you can substitute oat flour with almond flour or all-purpose flour. Keep in mind that using different flours may slightly alter the texture of the cookies, so adjust your baking time if needed.
How Can I Make These Cookies Vegan?
To make these cookies vegan, substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) and use a plant-based protein powder. Ensure that your sweetener is also vegan-friendly.
What’s the Best Way to Store Any Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. For longer freshness, keep them in the fridge, where they’ll last for about a week!