Cottage Cheese Oatmeal Raisin (Print)

Protein-rich cookies with creamy cheese, oats, and raisins for a wholesome start to your day.

# Components:

→ Dairy

01 - 3/4 cup cottage cheese, full-fat or low-fat

→ Dry Ingredients

02 - 1 1/2 cups old-fashioned rolled oats
03 - 1/2 cup whole wheat flour
04 - 1/2 teaspoon baking powder
05 - 1/2 teaspoon ground cinnamon
06 - 1/4 teaspoon salt

→ Sweeteners

07 - 1/3 cup brown sugar or coconut sugar
08 - 2 tablespoons honey or maple syrup

→ Add-ins

09 - 1/2 cup raisins
10 - 1/4 cup chopped walnuts or pecans, optional

→ Wet Ingredients

11 - 1 large egg
12 - 1 teaspoon vanilla extract
13 - 2 tablespoons melted coconut oil or unsalted butter

# Directions:

01 - Preheat oven to 350°F. Line a baking sheet with parchment paper.
02 - In a medium bowl, whisk together oats, whole wheat flour, baking powder, cinnamon, and salt.
03 - In a large bowl, combine cottage cheese, brown sugar, honey, egg, vanilla extract, and melted coconut oil until well blended and creamy.
04 - Add dry ingredients to wet ingredients, stirring until just combined.
05 - Gently fold raisins and walnuts into the dough.
06 - Scoop heaping tablespoons of dough onto prepared baking sheet, spacing 2 inches apart. Flatten slightly with the back of a spoon.
07 - Bake for 18 to 20 minutes until cookies are set and lightly golden around the edges.
08 - Allow cookies to cool on baking sheet for 5 minutes, then transfer to a wire rack for complete cooling.

# Expert Advice:

01 -
  • They taste like a treat but pack more protein than you'd expect, so you actually stay full until lunch.
  • No mixer required, just two bowls and about fifteen minutes before they're baking away.
  • They travel beautifully in a backpack or lunchbox, which means breakfast doesn't have to be rushed.
02 -
  • Blending the cottage cheese smooth before mixing is non-negotiable—lumps will make the texture weird and ruin the whole vibe.
  • Don't skip the parchment paper, because these have just enough moisture that they'll stick to a bare sheet and tear when you try to move them.
03 -
  • If your cottage cheese is on the wetter side, drain it through cheesecloth for five minutes before using—excess moisture can make the dough too loose.
  • Room temperature ingredients mix together more smoothly, so pull your egg and cottage cheese out of the fridge about thirty minutes before baking if you have time.
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