Cottage Cheese Oatmeal Raisin (Printable Version)

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

# What You’ll 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
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

# Step-by-Step Guide:

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 ingredient mixture to wet ingredient mixture, stirring until just combined. Do not overmix.
05 - Fold raisins and walnuts into batter if using.
06 - Scoop heaping tablespoons of dough onto prepared baking sheet, spacing approximately 2 inches apart. Flatten slightly with back of a spoon.
07 - Bake for 18 to 20 minutes until set and lightly golden around edges.
08 - Allow to cool on baking sheet for 5 minutes, then transfer to wire rack for complete cooling.

# Additional Tips::

01 -
  • They actually taste like cookies, not some virtuous health experiment pretending to be dessert.
  • The cottage cheese stays completely hidden, delivering protein and moisture without any tangy flavor.
  • You can grab one cold from the jar three days later and it's just as good as when it came out of the oven.
02 -
  • If you're tempted to add extra sweetener, resist—the honey and brown sugar together are plenty, and more will make them cakey instead of cookie-like.
  • The cottage cheese texture matters more than you'd think; if it's large-curd, give it a quick pulse in a food processor first so it blends invisibly.
03 -
  • If your cottage cheese is watery, drain it through a fine-mesh strainer for ten minutes before using—drier cottage cheese means better texture.
  • Don't chill the dough; scoop and bake straight away while everything is at its most cohesive and easy to work with.
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