Ingredients
Scale
- 1 cup old-fashioned rolled oats
- 1/2 cup cottage cheese, blended until smooth
- 1 large egg
- 1 large ripe banana, mashed well
- 2 tbsp maple syrup or honey
- 1 tsp ground cinnamon
- 1/2 tsp baking powder
Instructions
- Preheat your oven to 350°F. Line a large baking sheet with parchment paper.
- In a large bowl, mix the mashed banana, blended cottage cheese, egg, and maple syrup until fully combined.
- Stir in the rolled oats, cinnamon, and baking powder.
- Let the dough rest on the counter for 10 full minutes. This step allows the oats to absorb the moisture from the cottage cheese and banana. Skipping this step will result in flat, wet cookies that do not hold their shape.
- After resting, scoop the thickened dough into 8 round mounds on your prepared baking sheet. Flatten each mound slightly with the back of a spoon, as they will not spread much during baking.
- Bake for 15 to 18 minutes until the edges are golden and the bottoms are firm.
- Let the cookies cool completely on the pan before removing them.
Notes
- Do not skip the 10-minute resting time. The oats need to absorb the liquid to create a thick, scoopable dough.
- Blend the cottage cheese until completely smooth before adding it to the bowl. Lumpy cottage cheese affects the texture of the final cookie.
- Use a very ripe banana for the best natural sweetness and moisture.
- You can add mix-ins like chocolate chips, raisins, or chopped walnuts after the dough rests.
- Store cooled cookies in an airtight container in the refrigerator for up to 4 days.
- These cookies freeze well. Place them in a freezer-safe bag for up to 2 months and thaw at room temperature.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Nutrition
- Serving Size: 1 cookie
- Calories: 95
- Sugar: 7g
- Sodium: 85mg
- Fat: 2g
- Saturated Fat: 0.5g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1.5g
- Protein: 4g
- Cholesterol: 25mg