Ingredients
Scale
- 1/2 cup low-fat or full-fat cottage cheese (small curd works best)
- 1/2 cup quick-cooking oats (or pulsed rolled oats)
- 1 scoop (approx. 30g) vanilla or unflavored protein powder
- Optional: A pinch of cinnamon or a few chocolate chips for extra flavor
Instructions
- Preheat your oven to 350°F (175°C) and line a small baking sheet with parchment paper or a silicone mat. In a medium mixing bowl, combine the cottage cheese, oats, and protein powder. Use a spatula or spoon to mix everything together until a thick, tacky dough forms. If the mixture seems too dry, add a teaspoon of water; if it is too wet, add another tablespoon of oats. If you prefer a smoother texture, you can blend the cottage cheese in a blender before mixing it with the dry ingredients.
- Divide the dough into three or four equal portions. Scoop the dough onto your prepared baking sheet. Since these cookies do not contain butter or baking soda, they will not spread much during the baking process. Use the back of a spoon or your damp fingers to gently press them down into a cookie shape. If you are adding toppings like chocolate chips or blueberries, press them into the tops of the cookies now.
- Place the baking sheet in the center rack of the oven. Bake for 12 to 15 minutes, or until the edges are lightly golden brown and the cookies feel firm to the touch. Remove the tray from the oven and let the cookies sit on the hot pan for at least 5 minutes. This cooling period is crucial as it allows the oats to fully set and the cottage cheese to firm up. Transfer to a wire rack or enjoy them warm!
- Cook Time: 20 minutes