Cottage Cheese Cookies
These cottage cheese cookies will take care of your protein needs for breakfast. Made with cottage cheese, Greek yoghurt, eggs, almond flour, and oatmeal, these cookies are gluten-free, soft and chewy at the center, and super easy to make.
If you are like me who prioritize protein in your meals, then you must give these cookies a try. These cottage cheese cookies have a good 12-15 grams of protein, all-natural from food sources. Chewy, soft at the center and crispy around the edges, makes it perfect for breakfast or a quick snack. Made with cottage cheese, Greek yogurt, almond flour, ground Oatmeal, eggs, these are gluten-free and a one-bowl recipe.
Took me a few tries to come up with a balanced ratio of almond flour and oat flour to get the perfectly textured cookies. Substituting half of the almond flour with oat flour makes these cookies fiber-rich as well. Like your regular cookies, these are quite foolproof and versatile. Here I am sharing two variations – cinnamon chocolate chip cookies and lemon blueberry cookies made with the same batter.
What you need for Cottage Cheese Cookies
- Cottage cheese- Rich in protein and good fat, cottage cheese not only makes the cookies protein-rich, but also moist and soft. Go for full-fat cottage cheese for the best texture.
- Greek Yogurt – Again, another powerhouse of protein and good fat.
- Eggs
- Almond flour – Best gluten-free substitute for regular flour. Also, it’s protein-rich.
- Oat flour – Oat flour is rich in fiber.
- Honey/maple syrup
- Baking soda– As a raising agent, and also gives color to the cookies
- Salt
- For cinnamon chocolate chip cookies – Ground cinnamon and semi-sweet chocolate chips.
- Lemon Blueberry – Fresh Blueberries and lemon zest.
Making cookies- Step by step
Making the batter is straightforward. Keep everything measured and the batter will be ready in minutes.
Make sure you drain cottage cheese to get rid of any extra liquid. Place it in a strainer and let it sit for about 10 minutes to drain some liquid.
Using a hand blender to mix cottage cheese, yogurt and eggs will give a smooth batter and your cookies will be less grainy. Then fold in the dry ingredients. The batter might look a little watery but that fine.
You can add any add ons/flavoring at this point. I have divided the batter into two portions. To one half I added ground cinnamon with chocolate chip and to the other I added fresh lemon zest with blueberries.
Let the batter rest for 10-15 minutes while you are pre-heating the oven. Upon resting the flour will absorb some liquid, hydrate and the batter will thicken a bit.
Here Are A Few Tips & FAQs
- The batter consistency depends on the cottage cheese. If the batter looks too wet and isn’t scoopable, then add 1-2 tablespoons of almond flour at a time and mix.
- Resting batter helps hydrate the flour and thickens it.
- When adding add ons, make sure it doesn’t incorporate too much liquid to the batter.
- If cookies turn out to be too flat – if the batter is too thin then it will spread even before you bake.Make sure it is holding the shape while you are scooping the dough onto a baking sheet.
Storing The Cookies
Good news is that these cookies store really well. Line a container with kitchen tissue / Parchment paper and refrigerate these cookies upto 5 days.
To freeze – Again line a container or a tray with parchment papper. Place cookies in a single layer. Cover loosely with cling wrap/foil and let it freeze. Once completly frozen, trasfer them to ziplock bags, label, and store upto 3 months.
More Protein Rich Breakfast Ideas
Cottage Cheese Cookies
Ingredients
- 1 cup Cottage cheese
- 200 grams Greek yogurt (8 ounce)
- 3 Eggs
- â…“ cup Honey/Maple Syrup
- 2 teaspoon Vanilla Extract
- 1 cup Fine Almond flour (note 1)
- 1 cup Oat flour
- 1 teaspoon Baking Soda
- ½ teaspoon Salt
For Cinnamon Chocolate
- ½ teaspoon Ground Cinnamon
- â…“ cup Semi-Sweet Chocolate Chip
For Lemon Blueberry
- 1 teaspoon Fresh Lemon Zest
- â…“ cup Blueberries (note 2)
Instructions
- Drain Ricotta well to get rid of any excess liquid.
- Pre-heat oven to 350 F/ 180 C (Fan forced oven) or 400 F (without fan).
- In a large mixing bowl, add drained ricotta, Greek yogurt, eggs, honey/maple syrup, and vanilla extract. Blend it smooth using a stick blender. Alternativel, you can also add all the ingredients to a blender and process until smooth and then transfer the entire content to a mixing bowl.
- To the wet mixture, add almond flour, oat flour, baking soda, and salt. Use a spatula to mix.
- I have made 2 variations with the same batter, so I divided it into 2 equal parts. However, if you want a single flavour, then just double the quanity of add ons and proceed.
- To one part, fold in cinnamon and chocolate chips. To the other part, add fresh lemon zest and blueberries and mix.
- Use a small-medium cookie scoop, portion the above dough, and place a little apart. Bake for 15-18 minutes until the edges are set and the colour is light golden brown in colour.
- Let it rest on the baking tray for 2-3 minutes. Then carefully shift to a wired rack and let it cool completely.
Notes
- Keep an extra 1/2 cup of Almond flour handy, if the batter seems too wet, then add 1-2 tablespoons at a time to get the right consistency.Â
- Look for smaller or medium sized blueberries, so that it distributes evenly through the batter.Â
