Ingredients
Scale
- 1 cup old-fashioned rolled oats
- 3/4 cup almond flour
- 1/3 cup cottage cheese (small curd or blended smooth if you prefer hidden texture)
- 1/4 cup pure maple syrup
- 2 tbsp unsweetened applesauce (reduced to balance the moisture)
- 1 large egg
- 1/2 cup fresh cranberries, chopped small
- 1 tbsp fresh orange zest
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/4 tsp salt
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk the egg, cottage cheese, maple syrup, applesauce, vanilla, and orange zest until well combined. (If you want the cottage cheese completely hidden, you can blitz this wet mixture in a blender first).
- Stir in the oats, almond flour, baking soda, and salt. Mix until a dough forms. The dough will be slightly stickier than a standard oat cookie—that is normal!
- Gently fold in the chopped cranberries.
- Scoop about 1.5 tablespoons of dough per cookie onto the baking sheet. Flatten them slightly with the back of a spoon, as they don’t spread much while baking.
- Bake for 12–14 minutes until the edges are golden brown. (The extra protein needs a minute or two longer to set).
- Let them cool completely on the pan. They will be soft when hot but will firm up into a chewy texture as they cool.
Notes
- Use fresh cranberries for the best flavor.
- Blend the cottage cheese if you prefer a smoother texture.
- Store in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 120mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 20mg