Print

High Protein Cottage Cheese Protein Cookies

High Protein Cottage Cheese Protein Cookies - recipe card
Print Recipe

These soft-baked cookies are packed with protein thanks to creamy cottage cheese and a scoop of protein powder, delivering 26 grams of protein per serving. They have a tender, chewy texture with a hint of vanilla and cinnamon, and they’re naturally sweetened with honey and dark chocolate chips. Perfect for a post-workout treat or a satisfying snack.

Ingredients

Scale
  • 1 cup full-fat cottage cheese (4% milkfat)
  • 1/2 cup rolled oats
  • 1/2 cup vanilla protein powder (whey or plant-based)
  • 1 large egg
  • 2 tbsp honey
  • 1 tsp vanilla extract
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp fine sea salt
  • 1/2 tsp ground cinnamon
  • 1/4 cup dark chocolate chips (optional)

Instructions

  1. Preheat oven to 350°F (177°C). Line a large baking sheet with parchment paper or a silicone baking mat. Lightly grease with nonstick spray if not using a mat.
  2. In a blender or food processor, combine the cottage cheese, egg, honey, and vanilla extract. Blend on high speed for 30-45 seconds until the mixture is completely smooth and no curds remain. Scrape down the sides as needed. This step ensures a uniform texture in the final cookies.
  3. In a separate large mixing bowl, whisk together the rolled oats, protein powder, baking powder, baking soda, salt, and cinnamon until evenly combined. Break up any clumps from the protein powder.
  4. Pour the wet ingredients into the dry ingredients and stir with a spatula until just combined. Do not overmix; a few streaks of dry mixture are okay. Fold in the dark chocolate chips if using.
  5. Let the dough rest for 5 minutes to allow the oats to absorb some moisture and the mixture to thicken slightly. The dough should be scoopable but sticky.
  6. Using a cookie scoop or two spoons, drop 8 equal mounds of dough (about 2 tablespoons each) onto the prepared baking sheet, spacing them 2 inches apart. Gently flatten each mound with the back of a spoon or damp fingers to about 1/2-inch thickness, as these cookies do not spread much.
  7. Bake for 10-12 minutes, until the edges are set and the tops are dry to the touch but still soft. The centers may look slightly underdone; they will firm up as they cool. Avoid overbaking to keep them moist.
  8. Remove from the oven and let cool on the baking sheet for 5 minutes. Then transfer to a wire rack to cool completely. For best texture, allow to cool for at least 15 minutes before eating.
  9. Store in an airtight container in the refrigerator for up to 5 days. To reheat, microwave for 10-15 seconds or enjoy cold.

Notes

For a dairy-free version, use plant-based protein powder and dairy-free yogurt or silken tofu in place of cottage cheese. These cookies are best enjoyed within 3 days for optimal freshness. They can be frozen for up to 2 months; thaw in the refrigerator overnight. Reheat in a microwave for 10-15 seconds or in a toaster oven at 300°F (150°C) for 3-4 minutes. For extra protein, add 1 tablespoon of chia seeds or hemp hearts to the dry ingredients.

Nutrition

Keywords: high protein cookies, cottage cheese cookies, protein cookies, healthy cookies, post-workout snack, cottage cheese recipes, protein powder cookies, low sugar cookies, gluten-free cookies, easy protein cookies, soft baked cookies, high protein dessert

Find it online: https://thehighproteinrecipes.com/high-protein-cottage-cheese-protein-cookies/