Ingredients
Scale
- 1 cup low-fat or full-fat cottage cheese (small curd works best)
- 2 cups rolled oats (old-fashioned oats)
- 2 scoops (approx. 60g) vanilla or unflavored whey 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, rolled oats, and protein powder. Stir the mixture vigorously with a spatula until a thick, tacky dough forms. If you prefer a smoother cookie texture, you can pulse the cottage cheese in a blender before mixing it with the dry ingredients.
- Using a cookie scoop or a large spoon, portion out eight equal mounds of dough onto your prepared baking sheet. Since these cookies do not contain leavening agents like baking soda, they will not spread much. Use the back of a spoon or your palm to gently press the mounds down into a cookie shape. Slide the tray into the center rack of the oven and bake for 12 to 15 minutes, or until the edges are lightly golden and the centers 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 crucial as it allows the structure of the oats and protein to set. Transfer the cookies to a wire rack to cool completely. Serve them warm with a smear of almond butter, or store them in an airtight container in the refrigerator for a quick breakfast throughout the week.
- Cook Time: 20 minutes