Ingredients
Scale
- 1/2 cup low-fat or 2% cottage cheese
- 1/2 cup rolled oats (old fashioned oats)
- 1 scoop (approx. 30g) vanilla or unflavored protein powder (or 1 medium mashed banana for a whole-food version)
Instructions
- Preheat your oven to 350°F (175°C) and line a small baking sheet with parchment paper or a silicone baking mat. In a medium-sized mixing bowl, combine the cottage cheese, rolled oats, and your choice of protein powder. If you prefer a smoother texture, you can pulse the cottage cheese in a blender for ten seconds before adding the other ingredients, but keeping the curds intact adds a lovely chewiness to the final cookie.
- Stir the mixture vigorously until a thick, tacky dough forms. Use a large spoon or a cookie scoop to drop four to five even mounds onto your prepared baking sheet. Lightly press down on the tops with the back of a spoon to flatten them into cookie shapes, as they will not spread much during baking. Place the tray in the center rack of the oven and bake for 12 to 15 minutes, or until the edges are golden brown and the centers feel firm to the touch.
- Remove the cookies from the oven and let them cool on the baking sheet for at least 5 minutes. This cooling period is crucial because the cottage cheese needs time to “set” and firm up. Once they have cooled slightly, peel them off the parchment paper. Serve them warm with a drizzle of almond butter or store them in an airtight container for a quick breakfast the next day.
- Cook Time: 20 minutes