Ingredients
Scale
- 1 cup low-fat or 2% cottage cheese
- 1.5 cups rolled oats (blended into flour or left whole for texture)
- 2 scoops (approx. 60g) of your favorite vanilla or chocolate protein powder
Instructions
- Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper or a silicone baking mat. In a large mixing bowl, combine the cottage cheese, oats, and protein powder. If you prefer a smoother, more cake-like cookie, pulse the oats in a blender for a few seconds before adding them. Mix the ingredients thoroughly with a spatula until a thick, sticky dough forms. If the dough feels too wet, add another tablespoon of oats; if it is too dry, add a teaspoon of water or almond milk.
- Use a cookie scoop or a large spoon to portion the dough into six equal mounds on the prepared baking sheet. Since these cookies do not spread much during baking, use the back of a spoon to gently press them down into a disc shape about half an inch thick. Place the tray in the center rack of the oven and bake for 12 to 15 minutes. You will know they are done when the edges are slightly golden brown and the tops feel firm to the touch.
- Remove the baking sheet from the oven and let the cookies rest for at least 5 minutes. This cooling period is essential because the cottage cheese needs time to set, ensuring the cookies hold their shape. Serve three cookies per plate for a full 20g+ protein breakfast. You can enjoy them warm or store them in an airtight container in the refrigerator for a chilled, fudgy texture the next day.
- Cook Time: 20 minutes