These Cottage Cheese Protein Cookies are soft, chewy, and packed with protein! Made with simple ingredients, they’re a tasty and healthier snack option.
I love how quick they are to whip up. Plus, I like to add a sprinkle of chocolate chips for a little extra sweetness. Who says healthy can’t be delicious? 😄
Ingredients & Substitutions
Cottage Cheese: Low-fat or fat-free cottage cheese works great here, but you can use full-fat for a creamier texture. Greek yogurt is also a fantastic substitute if you’re lactose intolerant or just want a change!
Oats: Rolled oats add a wonderful texture. If you don’t have oats, oat flour is a perfect choice for a smoother cookie base. You can also grind quick oats in a blender for a fine flour.
Protein Powder: Either vanilla or unflavored protein powder fits nicely. If you’re vegan, look for plant-based protein powder as a substitute. Alternatively, you can use almond flour, but the texture will change.
Sweetener: Honey or maple syrup adds natural sweetness, but feel free to skip it if you prefer less sugar. Alternatively, use a sugar-free sweetener if you’re watching your sugar intake.
Chocolate Chips: Mini chocolate chips are optional, but I love adding them for a little indulgence! Chopped nuts or dried fruits are excellent alternatives for a nutritious twist.
How Do I Ensure My Cookies are Soft and Chewy?
The key to soft and chewy cookies lies in your mixing and baking technique. First, don’t overmix the dough once you combine the wet and dry ingredients. This helps retain moisture.
- When measuring oats, use the spoon-and-level method for accuracy, ensuring they’re not packed tightly.
- For baking, keep an eye on them; they should be set but not dry. Golden edges indicate they are done.
- Letting them cool on the baking sheet prevents them from breaking apart while still softening the centers.
With these tips, you’ll have delicious, texture-perfect cookies every time! Enjoy baking! 😊
Cottage Cheese Protein Cookies
Ingredients You’ll Need:
For the Cookies:
- 1 cup cottage cheese (preferably low-fat or fat-free)
- 1 cup rolled oats or oat flour
- 1/2 cup vanilla or unflavored protein powder
- 2 tablespoons honey or maple syrup (optional for sweetness)
- 1 large egg
- 1 teaspoon baking powder
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/4 cup mini chocolate chips (optional)
Time Estimate:
This recipe takes about 10 minutes to prepare and 15-18 minutes to bake. Including some cooling time, you’re looking at roughly 30-40 minutes from start to enjoying your cookies!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This is crucial for even baking. While it’s heating, line a baking sheet with parchment paper to prevent sticking and make cleanup a breeze.
2. Mix the Wet Ingredients:
In a medium bowl, add the cottage cheese and egg. Mix them together until smooth and well combined. This will give your cookies a fluffy texture.
3. Add Sweetness and Flavor:
Pour in the honey (or maple syrup) and vanilla extract, stirring well to mix everything together. This is where your cookies start to get that delicious flavor!
4. Combine the Dry Ingredients:
In another bowl, mix the rolled oats (or oat flour), protein powder, baking powder, and salt. This ensures an even distribution of the dry ingredients, which helps your cookies rise nicely.
5. Form the Dough:
Gradually add the dry mixture to the wet mixture. Stir gently until a dough forms. It will be a bit sticky, which is perfectly fine—this will give you chewy cookies!
6. Add Chocolate Chips:
Fold in most of the chocolate chips, saving a few to press on top for a pretty finish. Chocolate makes everything better, right?
7. Shape the Cookies:
Using a spoon or a cookie scoop, drop dollops of your dough onto the prepared baking sheet. Flatten them slightly with the back of your spoon so they bake evenly.
8. Decorate:
For a final touch, press a few extra chocolate chips on top of each cookie. It makes them look delightful and inviting!
9. Bake:
Pop the baking sheet into your preheated oven and bake for 15-18 minutes. You want the edges to be golden brown while the centers remain soft.
10. Cool & Enjoy:
Once baked, take the cookies out and let them cool on the baking sheet for about 5 minutes. This step is essential to help them set before moving them to a wire rack to cool completely.
11. Store:
Keep your cookies in an airtight container at room temperature for up to 3 days or refrigerate them for up to a week. Though, I bet they’ll be gone before that!
Enjoy your protein-packed, soft, and chewy Cottage Cheese Protein Cookies! Perfect for a healthy snack or post-workout treat! 🍪💪
Can I Use Low-Fat or Fat-Free Cottage Cheese?
Absolutely! Low-fat or fat-free cottage cheese works perfectly in this recipe, keeping the cookies healthy while still adding moisture and protein. Full-fat cottage cheese can be used for a creamier texture if you prefer.
Can I Substitute the Oats with Another Ingredient?
Yes, you can use oat flour instead of rolled oats for a smoother texture. If you don’t have oat flour, simply blend rolled oats in a food processor until they reach a flour consistency. You could also experiment with almond flour, but it may change the texture slightly.
How Can I Make These Cookies Vegan?
To make vegan Cottage Cheese Protein Cookies, swap the cottage cheese for a plant-based alternative like silken tofu or vegan yogurt. Replace the egg with a flax egg (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water) and use maple syrup or agave as the sweetener.
What’s the Best Way to Store Leftovers?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. If you want them to last longer, refrigerate them for up to a week. You can also freeze the cookies; just make sure they’re in a freezer-safe container and separated with parchment paper to prevent sticking!