Cottage Cheese Oatmeal Raisin (Printable version)

Soft, protein-packed treats with creamy cottage cheese, oats, and sweet raisins for a wholesome start.

# What you need:

→ 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

# How to Make It:

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 combined and creamy.
04 - Add dry ingredients to wet ingredients, stirring until just combined.
05 - Fold in raisins and walnuts if using.
06 - Scoop heaping tablespoons of dough onto prepared baking sheet, spacing approximately 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 - Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Advice:

01 -
  • They taste indulgent but won't derail your morning with a sugar crash.
  • The cottage cheese keeps them impossibly moist while adding serious protein without any weird texture.
  • One cookie tastes like breakfast and feels like a treat at the same time.
02 -
  • Don't skip the 5-minute rest on the baking sheet—it's the difference between cookies that hold together and ones that crumble.
  • Cottage cheese lumps are a real enemy here, so take time to actually blend that component smooth before adding dry ingredients.
03 -
  • Room-temperature cottage cheese mixes in more smoothly than cold, so pull it out a few minutes before you start.
  • The secret to keeping them soft is not overbaking—pull them out when they still feel slightly tender in the center, as they firm up while cooling.
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