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These Cottage Cheese Protein Cookies are soft, chewy, and full of protein, but they don’t taste “healthy.”

The cottage cheese makes them very moist, and a little honey or maple syrup gives them a natural sweetness.

They make a great snack after a workout, a quick breakfast, or a fun treat for the kids.

And they only need one bowl to mix together, so there’s less mess!

Let’s start baking!

Things You Will Need

Bowl for mixing
A blender or food processor (for making cottage cheese)
Whisk
Spatula
Spoons and cups for measuring
Sheet for baking
Paper for parchment

What You’ll Need: Ingredients

◯ 1 cup of cottage cheese that has been blended until smooth
◯ 1/4 cup of honey or maple syrup
◯ One egg
◯ 1 teaspoon of vanilla extract
◯ 1 1/2 cups of oat flour
◯ 1/2 tsp. of baking soda
◯ 1/2 teaspoon of cinnamon
◯ 1/4 teaspoon of salt
◯ 1/2 cup of chocolate chips (or your favorite extras, like nuts, raisins, etc.)

How to Make Cookies with Cottage Cheese Protein

1. Mix the cottage cheese
  Blend the cottage cheese in a food processor or blender until it is completely smooth. This helps it blend in with the batter.
2. Combine the Wet Ingredients
  In a big mixing bowl, whisk together the blended cottage cheese, honey (or maple syrup), egg, and vanilla extract until everything is well mixed.

Add the dry stuff
Put the oat flour, baking soda, cinnamon, and salt into the wet mixture. Mix until everything is mixed together.
Add the chocolate chips and mix them in.
Gently mix in the chocolate chips (or whatever else you’re using) until they are evenly spread out.
Scoop and bake
Put tablespoon-sized pieces of dough on a baking sheet lined with parchment paper. Bake for 10 to 12 minutes at 350°F (175°C), or until the edges are golden brown.
Let it cool and enjoy.
Let the cookies cool on the baking sheet for a few minutes before moving them to a wire rack. Eat it warm or save it for later!

Pro Tips:

Blend the cottage cheese first. This will help it mix in with the batter more easily. No one wants their cookies to have lumps!
✔ For a soft texture, use oat flour. If you don’t have any, you can blend oats into flour.
✔ Chill the dough: If you have time, chilling the dough for 15 minutes will help the cookies keep their shape.
✔ Change the mix-ins. For more nutrition, try nuts, dried fruit, or even protein powder.
✔ Don’t bake them too long. They may look soft when you take them out, but they get firmer as they cool.

Substitutions and changes

No oat flour? Use almond flour or whole wheat flour, but change the amount slightly to get the right texture.
No dairy? Instead of cottage cheese, try blended silken tofu or a thick yogurt that doesn’t have any dairy in it.
More protein? Put in a scoop of chocolate or vanilla protein powder.
Less sugar? Instead of honey, use mashed banana or applesauce.

Tips for Getting Ready

You can make the cookie dough ahead of time and keep it in the fridge for up to two days before you bake it.
Put cookie dough balls that haven’t been baked yet in the freezer. When you want a quick snack, bake them right from the freezer.

Storing and using leftovers

Keep in a container that doesn’t let air in at room temperature for up to three days.
For a longer shelf life, store in the fridge for up to a week.
You can freeze baked cookies for up to three months. Just thaw them and eat them!

Last Thoughts

These Cottage Cheese Protein Cookies show that healthy snacks can taste just as good as regular ones. They’re soft, sweet, and full of protein, so everyone in the family can enjoy them. Try them out and tell me how they turn out in the comments below! 😊 Have fun baking! 🍪