1. Can I make Cottage Cheese Protein Cookies without oat flour?

Yes, you can adjust the flour blend if needed. If you don’t have oat flour, you can use finely blended rolled oats to make your own. Almond flour can also be increased slightly, but keep in mind that changing the ratio may affect texture. Oat flour helps Cottage Cheese Protein Cookies stay soft and tender, so it’s recommended for the best results.

2. How much protein is in Cottage Cheese Protein Cookies?

The protein content will vary depending on ingredient brands and portion size. On average, each Cottage Cheese Protein Cookie contains around 5–7 grams of protein. Adding a small amount of protein powder can increase this number, but be careful not to overdo it, as it can impact texture.

3. How should I store Cottage Cheese Protein Cookies?

Store Cottage Cheese Protein Cookies in an airtight container at room temperature for up to two days. For longer freshness, refrigerate them for up to five days. They also freeze well for up to three months. Simply thaw at room temperature before serving for the best texture.

4. Can I make Cottage Cheese Protein Cookies gluten-free or dairy-free?

Yes. To keep Cottage Cheese Protein Cookies gluten-free, use certified gluten-free oat flour. For a dairy-free option, substitute with plant-based cottage cheese and dairy-free chocolate chips. The texture may vary slightly, but the cookies will still be soft and flavorful.

Cottage Cheese Protein Cookies – Easy High-Protein Recipe

Name: Cottage Cheese Protein Cookies
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 1/2 cup cottage cheese, blended until smooth; 1 large egg; 1/4 cup pure maple syrup; 1 teaspoon vanilla extract; 2 tablespoons melted coconut oil; 1/2 cup oat flour; 1/4 cup almond flour; 1/2 teaspoon baking soda; 1/8 teaspoon salt; 1/3 cup mini chocolate chips

Description

Soft and chewy Cottage Cheese Protein Cookies made with blended cottage cheese, oat flour, and chocolate chips for a naturally sweet, high-protein snack or healthier dessert option.

Ingredients

Scale

1/2 cup cottage cheese, blended until smooth
1 large egg
1/4 cup pure maple syrup
1 teaspoon vanilla extract
2 tablespoons melted coconut oil
1/2 cup oat flour
1/4 cup almond flour
1/2 teaspoon baking soda
1/8 teaspoon salt
1/3 cup mini chocolate chips

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Instructions

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Add 1/2 cup cottage cheese to a blender and blend until completely smooth and creamy.
In a large mixing bowl, whisk together the blended cottage cheese, egg, maple syrup, vanilla extract, and melted coconut oil until fully combined.
Add the oat flour, almond flour, baking soda, and salt to the wet ingredients and stir until a thick cookie dough forms.
Fold in the mini chocolate chips evenly throughout the dough.
Let the dough rest for 5 minutes to allow the oat flour to absorb moisture and thicken slightly.
Scoop the dough into 10 equal portions onto the prepared baking sheet and gently flatten each mound with your fingers or the back of a spoon.
Bake for 14–15 minutes, or until the edges are lightly golden and the centers remain soft.
Allow the cookies to cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.

Notes

Blend the cottage cheese thoroughly to avoid lumps in the dough.
Do not overbake, as the cookies will continue to firm up while cooling.
You can substitute honey for maple syrup in equal amounts.
Store in an airtight container at room temperature for 2 days or refrigerate for up to 5 days.
Freeze baked cookies in a freezer-safe bag for up to 3 months.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 110
Sugar: 6g
Sodium: 95mg
Fat: 6g
Saturated Fat: 3g
Unsaturated Fat: 2.5g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 1g
Protein: 6g
Cholesterol: 20mg