High-Protein Cottage Cheese Breakfast Cookies
These Cottage Cheese Breakfast Cookies are soft in the center, lightly golden around the edges, and filled with almonds, pumpkin seeds, hemp seeds, chia seeds, coconut, and chocolate chips. They’re not as sweet as regular cookies, which is exactly what I wanted for something I could enjoy with my morning coffee.
Servings: 12 cookies
Calories: 187kcal
Ingredients
- 1 cup cottage cheese
- 2 eggs large
- 2 tablespoons coconut oil melted, or unsalted butter
- 2-3 tablespoons powdered sweetener
- 1 teaspoon vanilla extract
- ¾ cup almond flour
- ¼ cup coconut flour
- 1 scoop vanilla whey protein powder or unflavored whey protein powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup coconut flakes unsweetened
- 2 tablespoons hemp seeds
- ¼ cup almonds chopped
- ¼ cup pumpkin seeds
- 2 tablespoons chia seeds
- ¼ cup sugar-free chocolate chips or chopped dark chocolate
Instructions
- Preheat the oven to 350°F (175°C). Line a large baking sheet with parchment paper.
- Add the cottage cheese and eggs to a blender or food processor. Blend until completely smooth, with no visible cottage cheese curds.
- Pour the blended cottage cheese mixture into a large bowl. Add the melted coconut oil or butter, powdered sweetener, and vanilla extract. Stir until combined.
- Add the almond flour, coconut flour, protein powder, baking powder, and salt. Mix until a thick dough forms.
- Fold in the coconut flakes, hemp seeds, chopped almonds, pumpkin seeds, chia seeds, and most of the chocolate chips. Reserve a few chocolate chips for the tops.
- Let the dough rest for 5 minutes, so the coconut flour and chia seeds can absorb some of the moisture.
- Divide the dough into 12 equal portions and place them on the prepared baking sheet. Gently flatten each portion with the back of a spoon, as the cookies will not spread much while baking.
- Press the reserved chocolate chips into the tops of the cookies.
- Bake for 15–20 minutes, or until the edges are lightly golden and the centers are set.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
- Let the dough rest for 5 minutes before adding more flour. Cottage cheese brands vary in moisture.
- Measure the coconut flour carefully, as too much can make the cookies dry.
- Whey protein powder gives the softest result. Plant-based protein powder may make the cookies firmer or drier.
- The cookies will feel soft when they first come out of the oven, but will firm up as they cool.
- Store in the refrigerator for up to 5 days or freeze for up to 3 months.
Nutrition
Serving: 1cookie | Calories: 187kcal | Carbohydrates: 10g | Protein: 9g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 34mg | Sodium: 124mg | Potassium: 120mg | Fiber: 3g | Sugar: 1g | Vitamin A: 85IU | Vitamin C: 0.1mg | Calcium: 81mg | Iron: 2mg | Net Carbs: 7g