Introduction

Cottage Cheese Protein Cookies are a soft, sweet treat that’s packed with protein and perfect for a healthy snack. Made with simple ingredients like smooth blended cottage cheese and oat flour, these cookies offer a deliciously fudgy texture without the usual butter or sugar. Give them a try for a guilt-free indulgence!

A white plate holds seven thick chocolate chip cookies, stacked and scattered slightly, showing a golden brown texture with visible chocolate chips that are dark and shiny. The cookies look soft and crumbly with a slight rough surface, some chips partially melted. The plate sits on a white marbled texture with a striped cloth underneath and some more cookies blurred in the background. 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 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 the cookies.
Use oat flour for a soft texture; you can make your own by blending oats.
Chill the dough for 15 minutes before baking to help the cookies hold their shape.
Swap mix-ins with dried fruit, nuts, or protein powder for extra flavor and nutrition.
Don’t overbake—cookies may look soft but will firm up as they cool.
If you don’t have oat flour, try whole wheat or almond flour, adjusting for texture.
Add orange zest and dried cranberries for a tangy twist.
For a dairy-free version, substitute blended silken tofu or thick dairy-free yogurt for cottage cheese.
Add a scoop of protein powder to boost protein content further.
Swap honey with mashed banana or applesauce for a lower sugar option.

Storage

Store cookies in an airtight container at room temperature for up to 3 days, or keep them refrigerated for up to a week. For longer storage, freeze baked cookies for up to 3 months; simply thaw before enjoying. You can also freeze unbaked dough balls and bake them straight from the freezer when needed.

How to Serve

A light blue plate holds seven golden-brown chocolate chip cookies, each cookie showing a slightly rough texture with chocolate chips spread unevenly on top. The cookies appear soft with a few visible cracks and a slightly crisp edge. In the background on a white marbled surface, there is a small white bowl filled with more chocolate chips and a wire cooling rack holding additional cookies. A striped cloth napkin lies under the plate. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Why didn’t my cookies spread?

These cookies are made without butter or sugar, so they don’t spread or crisp like classic cookies. They have a soft, thick texture with a fudgy center, similar to a portable pancake. For a more traditional cookie texture, try adding 2 tablespoons of melted butter to the dough.

Can I use other flours instead of oat flour?

Yes, you can substitute oat flour with whole wheat flour or almond flour, but keep in mind you may need to adjust the texture slightly. Oat flour helps keep these cookies soft and tender.