Introduction

Cottage Cheese Protein Cookies are a wholesome treat packed with protein and natural sweetness. These soft, chewy cookies are easy to make and perfect for a quick snack or post-workout bite.

A close-up image of a stack of four chocolate chip cookies with a golden-brown color and a soft crumbly texture, the top cookie is broken in half showing a chewy inside with melted chocolate chips embedded. Each cookie has a slightly rough surface with visible chocolate chips that are dark brown, set against a soft pale yellow dough. The edges are crisp and darker brown, giving a crispy look. The stack is arranged vertically on a white marbled texture that is softly blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup low-fat cottage cheese
1 cup quick oats
1/3 cup honey or maple syrup
1 large egg
1 tsp vanilla extract
1 tsp baking powder

Instructions

Step 1: Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 2: In a bowl, mix cottage cheese, honey or maple syrup, vanilla extract, and egg until well combined.
Step 3: In another bowl, whisk together quick oats and baking powder.
Step 4: Gradually fold the dry ingredients into the wet mixture until just combined.
Step 5: Drop spoonfuls of dough onto the prepared baking sheet, spacing them about two inches apart.
Step 6: Bake for 12-15 minutes until cookies are lightly golden. Allow to cool before serving.

Tips & Variations

For extra flavor, add a handful of chocolate chips or chopped nuts to the dough before baking.
If you prefer a sweeter cookie, increase the honey or maple syrup by a tablespoon.
Use rolled oats instead of quick oats for a chewier texture, but you may need to pulse them in a food processor for a finer consistency.
You can swap the vanilla extract for almond extract for a different flavor profile.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to one week or freeze for up to three months. To reheat, warm in the oven at 300°F (150°C) for 5-7 minutes or microwave briefly until soft.

How to Serve

A close-up image shows a stack of four chocolate chip cookies on a white marbled surface. The cookies are golden brown with a slightly crispy edge and a soft, chewy center. The top cookie is broken in half, revealing a moist, crumbly inside with visible chocolate chips. Each cookie's texture is bumpy with melted, glossy chocolate chips embedded throughout the pale dough. The stack looks thick and fresh, with the top cookie resting unevenly on the others. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use full-fat cottage cheese instead of low-fat?

Yes, using full-fat cottage cheese will add richness to the cookies and keep them moist, though it may slightly increase the calorie content.

Are these cookies suitable for a gluten-free diet?

Yes, as long as you use certified gluten-free oats, this recipe is naturally gluten-free and great for those with gluten sensitivities.

Cottage Cheese Protein Cookies Recipe

Print Recipe

★★★★★

4.6 from 105 reviews

These Cottage Cheese Protein Cookies are a nutritious and protein-packed treat perfect for a healthy snack or breakfast option. Made with wholesome ingredients like low-fat cottage cheese, oats, and natural sweeteners, these cookies provide a balanced blend of protein and fiber while satisfying your sweet tooth. They are easy to prepare and baked to a soft, golden perfection.

Author: Marco
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 12 cookies 1x
Category: Snack
Method: Baking
Cuisine: American
Diet: Low Fat

Ingredients

Scale

Wet Ingredients

1 cup low-fat cottage cheese
1/3 cup honey or maple syrup
1 large egg
1 tsp vanilla extract

Dry Ingredients

1 cup quick oats
1 tsp baking powder

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
Mix Wet Ingredients: In a mixing bowl, combine 1 cup of low-fat cottage cheese, 1/3 cup honey or maple syrup, 1 tsp vanilla extract, and 1 large egg. Blend these ingredients thoroughly until the mixture is smooth and well combined.
Prepare Dry Ingredients: In a separate bowl, whisk together 1 cup of quick oats and 1 tsp baking powder to evenly distribute the leavening agent and break up any clumps in the oats.
Combine Mixtures: Gradually fold the dry oat mixture into the wet cottage cheese mixture. Stir gently until all the ingredients are just combined, being careful not to overmix to maintain a tender cookie texture.
Form Cookies: Using a spoon, drop dollops of the cookie dough onto the prepared baking sheet, spacing them about two inches apart to allow for spreading during baking.
Bake: Place the baking sheet in the preheated oven and bake the cookies for 12 to 15 minutes, or until they turn lightly golden around the edges. This ensures the cookies are cooked through but remain soft.
Cool and Serve: Remove the baking sheet from the oven and let the cookies cool on the sheet for a few minutes before transferring to a wire rack to cool completely. This step helps the cookies set properly and enhances their texture.

Notes

You can substitute honey with maple syrup for a vegan-friendly option, though this recipe includes egg making it not fully vegan.
Use quick oats to ensure the cookies have a tender texture; rolled oats may make them chewier.
For added flavor and texture, consider adding a handful of chocolate chips, nuts, or dried fruit.
Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
This recipe yields about 12 medium-sized cookies depending on the size of the spoonfuls.

Keywords: cottage cheese cookies, protein cookies, healthy cookies, low-fat snack, baked protein treat