These Cottage Cheese Protein Cookies are soft, chewy, and packed with protein—without tasting “healthy”!
The cottage cheese makes them super moist, and they’re naturally sweetened with a touch of honey or maple syrup.
They’re perfect for a post-workout snack, a quick breakfast, or a fun treat for the kids.
Plus, they come together in just one bowl, so less mess!
Let’s get baking!
What You’ll Need
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.)
Pro Tips
✔ Blend the cottage cheese – This makes sure it mixes smoothly into the batter. No one wants lumps in their cookies!
✔ Use oat flour for a soft texture – You can blend oats into flour if you don’t have any on hand.
✔ Chill the dough – If you have time, chilling for 15 minutes helps the cookies hold their shape.
✔ Swap out the mix-ins – Try dried fruit, nuts, or even protein powder for extra nutrition!
✔ Don’t overbake – They might look soft when you take them out, but they firm up as they cool.
Tools You’ll Need
- Mixing bowl
- Blender or food processor (for cottage cheese)
- Whisk
- Spatula
- Measuring cups & spoons
- Baking sheet
- Parchment paper
Substitutions & Variations
- No oat flour? Use whole wheat flour or almond flour (adjusting slightly for texture).
- Dairy-free? Try blended silken tofu or a thick dairy-free yogurt instead of cottage cheese.
- More protein? Add a scoop of vanilla or chocolate protein powder.
- Lower sugar? Swap honey for mashed banana or applesauce.
Make Ahead Tips
- The cookie dough can be made ahead and stored in the fridge for up to 2 days before baking.
- Freeze unbaked cookie dough balls and bake them straight from the freezer when you need a quick snack!
How to Make Cottage Cheese Protein Cookies
1. Blend the Cottage Cheese
In a blender or food processor, blend the cottage cheese until completely smooth. This helps it mix evenly into the batter.
2. Mix the Wet Ingredients
In a large mixing bowl, whisk together the blended cottage cheese, honey (or maple syrup), egg, and vanilla extract until smooth.
3. Add the Dry Ingredients
Add the oat flour, baking soda, cinnamon, and salt to the wet mixture. Stir until combined.
4. Fold in the Chocolate Chips
Gently fold in the chocolate chips (or any mix-ins you’re using) until evenly distributed.
5. Scoop & Bake
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.
6. Cool & Enjoy
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!
Leftovers & Storage
- Store in an airtight container at room temperature for up to 3 days.
- Keep in the fridge for up to a week for a longer shelf life.
- Freeze baked cookies for up to 3 months—just thaw and enjoy!
Final Thoughts
These Cottage Cheese Protein Cookies are proof that healthy snacks can be just as delicious as traditional treats! They’re soft, sweet, and packed with protein—perfect for the whole family. Give them a try and let me know how they turn out in the comments below! 😊 Happy baking! 🍪
