Ingredients
Scale
- 1 cup full-fat (4%) small-curd cottage cheese
- 1 cup old-fashioned rolled oats
- 1/2 cup almond flour (or all-purpose flour for a lighter crumb)
- 1/3 cup pure maple syrup or packed brown sugar
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp baking soda
- 1/4 cup mini dark chocolate chips or raisins (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper.
- In a large mixing bowl, combine the cottage cheese, rolled oats, flour, maple syrup, vanilla extract, cinnamon, and baking soda. Stir vigorously until a wet, cohesive cookie dough forms.
- Gently stir in mini dark chocolate chips or raisins if using.
- Drop large, rounded spoonfuls of dough onto the prepared baking sheet, leaving 2 inches of space between them. Flatten the tops slightly with the back of a spoon.
- Bake for 12 to 15 minutes until the edges are golden and the centers are set. Let cool on the sheet for 5 minutes before transferring to a wire rack to cool fully.
Notes
- These cookies do not spread like butter cookies, so flatten them before baking to get your desired shape.
- Store in an airtight container in the fridge for up to 5 days or freeze for up to 2 months.
- Use all-purpose flour instead of almond flour if you want a lighter, less dense texture.
- Swap chocolate chips for dried cranberries, chopped walnuts, or sunflower seeds to change the flavor profile.
- For a dairy-free version, use a plant-based cottage cheese alternative.
- Prep Time: 9 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 112
- Sugar: 7g
- Sodium: 115mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1.5g
- Protein: 5g
- Cholesterol: 5mg