Cottage Cheese Cookies

These gluten-free cottage cheese cookies will take care of your breakfast protein requirement. Soft and chewy on the inside, and slightly crispy around the edges.

Course Breakfast

Prep Time 15

Cook Time 20

Servings cookies

Calories 232kcal

Author Subhasmita

Ingredients

1 cup Cottage cheese
200 grams Greek yogurt (8 ounce)
3 Eggs
⅓ 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
⅓ cup Semi-Sweet Chocolate Chip

For Lemon Blueberry

1 teaspoon Fresh Lemon Zest
⅓ 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.
Look for smaller or medium sized blueberries, so that it distributes evenly through the batter.

Nutrition