Ingredients
Scale
- 3/4 cup full-fat (4%) cottage cheese
- 3/4 cup pumpkin puree
- 3 tbsp maple syrup
- 1 tsp vanilla extract
- 1.5 cups rolled oats
- 1/2 cup almond flour
- 1.5 tsp pumpkin pie spice
- 1 tsp baking powder
- 1/2 cup dried cranberries
- 1/4 cup raw pepitas (pumpkin seeds), plus more for topping
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, mix the cottage cheese, pumpkin puree, maple syrup, and vanilla until well combined.
- Stir in the rolled oats, almond flour, pumpkin pie spice, and baking powder until a thick dough forms.
- Gently fold in the dried cranberries and pepitas.
- Drop rounded tablespoons of dough onto the baking sheet and gently flatten them, as they won’t spread much during baking. Press a few extra pepitas onto the tops for added texture.
- Bake for 16–20 minutes, or until the cookies are firm to the touch and lightly browned on the bottoms. Allow them to cool on the pan for 5 minutes before transferring to a wire rack.
Notes
- Store cookies in an airtight container for up to 5 days.
- For a sweeter option, drizzle with additional maple syrup before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 80mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 5mg