Description
Cottage Cheese Protein Cookies for Healthy Indulgence are the answer to that 3 p.m. slump when you’re craving something sweet but don’t want the sugar crash that follows. These cookies are soft, satisfying, and genuinely delicious, proving you don’t have to choose between a high protein dessert and a moment of pure indulgence.
Ingredients
Scale
- 1 cup (225g) full-fat or low-fat cottage cheese
- 1/2 cup (125g) creamy almond butter (or any nut/seed butter)
- 1/3 cup (80ml) pure maple syrup or honey
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ½ cups (150g) old-fashioned rolled oats (certified gluten-free if needed)
- 1/2 cup (60g) vanilla or unflavored protein powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup (85g) dark chocolate chips
Instructions
- Prep and Preheat: Begin by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper.
- Combine Wet Ingredients: In a large mixing bowl, add the cottage cheese, almond butter, maple syrup, egg, and vanilla extract. Use a hand mixer or a sturdy whisk to blend everything until the mixture is relatively smooth.
- Add Dry Ingredients: To the same bowl, add the rolled oats, protein powder, baking powder, and salt. Stir with a spatula until a thick, cohesive dough forms.
- Fold in Chocolate: Gently fold in the dark chocolate chips until they are evenly distributed throughout the dough.
- Scoop and Bake: Using a cookie scoop or a tablespoon, drop rounded mounds of dough onto the prepared baking sheet. Gently flatten each one slightly with the palm of your hand or the back of a spoon.
- Bake to Perfection: Bake for 12-14 minutes, or until the edges are lightly golden and the tops look set. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Smart Swaps: Cottage Cheese: For a dairy-free version, blend silken tofu until completely smooth. Almond Butter: Sunflower seed butter or peanut butter work wonderfully. Maple Syrup: A sugar-free maple syrup can be used to lower the sugar content. Egg: A flax egg (1 tbsp ground flax + 3 tbsp water) is a great vegan binder. Oats: Quick oats can be used, but the texture will be slightly less chewy.
- Prep Time: 10 minutes
- Cook Time: 12-14 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 8g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 20mg