Ingredients
1/2 cup full-fat (4%) cottage cheese
1 large egg, room temperature
1/2 cup pure maple syrup, room temperature
1 tsp vanilla extract
1 cup instant or rolled oats (gluten-free if needed)
3/4 cup whole wheat flour (or a 1-to-1 gluten-free blend)
1 1/2 tsp baking powder
1 1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/8 tsp salt
3/4 cup freshly grated carrots
Optional: 1/2 cup chopped walnuts or raisins
Instructions
1. In a blender or food processor, combine the cottage cheese, egg, maple syrup, and vanilla extract. Blend for 30-60 seconds, or until smooth.
2. In a large bowl, whisk together the oats, flour, baking powder, cinnamon, nutmeg, and salt.
3. Pour the wet mixture into the dry ingredients and stir just until combined. Don’t overmix.
4. Fold in the grated carrots and optional add-ins.
5. Cover and refrigerate dough for at least 30 minutes.
6. Preheat oven to 325°F (165°C) and line a baking sheet with parchment paper.
7. Scoop rounded tablespoons of dough onto the baking sheet, spacing them 2 inches apart. Flatten slightly.
8. Bake for 13–16 minutes, until edges are golden and centers are set.
9. Let cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
Notes
You can swap whole wheat flour for a gluten-free 1-to-1 blend to make them gluten-free.
The chilling step is essential for shaping and texture—don’t skip it.
Store in an airtight container for up to 5 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 13–16 minutes
- Category: Healthy Cookies
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 6g
- Sodium: 70mg
- Fat: 4g
- Saturated Fat: 1.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 20mg