Introduction

These Cottage Cheese Protein Cookies are a deliciously soft and sweet treat packed with protein. Perfect for a healthy snack that satisfies your sweet tooth without guilt, they combine wholesome ingredients for a tasty and nutritious bite.

A stack of three light golden brown chocolate chip cookies sits in the center on a white plate, with the top cookie having a bite taken out, showing a soft, slightly crumbly texture inside. Each cookie is thick and studded with large, shiny dark brown chocolate chips on top and inside. Surrounding the plate are more cookies, all puffy with chocolate chips that glisten, placed on a white marbled surface scattered with a few loose chocolate chips and crumbs. The overall scene shows the cookies as soft and thick with a rich chocolate topping. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup cottage cheese (blended until smooth)
1/4 cup honey or maple syrup
1 egg
1 teaspoon vanilla extract
1 1/2 cups oat flour
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup chocolate chips (or your favorite add-ins: nuts, raisins, etc.)

Instructions

Step 1: In a blender or food processor, blend the cottage cheese until completely smooth. This helps it mix evenly into the batter.
Step 2: In a large mixing bowl, whisk together the blended cottage cheese, honey (or maple syrup), egg, and vanilla extract until smooth.
Step 3: Add the oat flour, baking soda, cinnamon, and salt to the wet mixture. Stir until combined.
Step 4: Gently fold in the chocolate chips or any other mix-ins you’re using until evenly distributed.
Step 5: Scoop out tablespoon-sized portions of dough onto a parchment-lined baking sheet. Bake at 350°F (175°C) for 10-12 minutes, until the edges are golden brown.
Step 6: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack. Enjoy warm or store for later!

Tips & Variations

Blend the cottage cheese thoroughly to avoid lumps in your cookies for a smooth texture.
If you don’t have oat flour, you can blend oats into flour at home or substitute with whole wheat or almond flour, adjusting as needed.
Chill the dough for 15 minutes before baking to help the cookies hold their shape better.
Try swapping chocolate chips for dried fruit, nuts, or adding a scoop of protein powder for extra nutrition.
Avoid overbaking; cookies may look soft when you take them out but will firm up as they cool.
For a dairy-free version, replace the cottage cheese with blended silken tofu or thick dairy-free yogurt.
To lower sugar, substitute honey or maple syrup with mashed banana or applesauce.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week to extend freshness. You can also freeze baked cookies for up to 3 months; just thaw before enjoying. Unbaked dough balls can be frozen and baked straight from the freezer for a quick snack.

How to Serve

A stack of three thick, soft chocolate chip cookies sits at the center on a white plate. The top cookie has a bite taken out of it, showing a dense, chewy inside with melted chocolate bits. Each cookie is a light golden brown with a rough, slightly crumbly texture, scattered with large, shiny dark chocolate chips and chunks on the surface. Around the plate, more cookies are spread casually, also thick and golden, each topped with several dark chocolate chips. The whole scene rests on a white marbled surface with a few cookie crumbs and chocolate chips scattered. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of oat flour?

Yes, you can substitute oat flour with whole wheat or almond flour. You might need to adjust the quantity slightly to achieve the right dough consistency.

How do I make these cookies dairy-free?

Replace the cottage cheese with blended silken tofu or a thick dairy-free yogurt. This keeps the protein content while making the cookies suitable for dairy-free diets.