These cookies are soft, cake-like, and perfect for meal prep. They are gluten-free (if using certified oats) and contain no refined sugar.
Ingredients
- 1 cup Cottage cheese (small curd works best)
- 1 large Ripe banana, mashed
- 2 cups Rolled oats (or quick oats)
- 2 tablespoons Honey or maple syrup
- 1 teaspoon Vanilla extract
- 1/2 teaspoon Ground cinnamon
- 1/2 cup Fresh or frozen blueberries
- Optional: A pinch of salt or 1/4 cup chopped walnuts for extra crunch.
Instructions
- Preheat and Prep: Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper or a silicone baking mat.
- Mix the Wet Ingredients: In a medium bowl, mash the banana until smooth. Stir in the cottage cheese, honey (or maple syrup), and vanilla extract until well combined.
- Add Dry Ingredients: Fold in the oats and cinnamon. Stir until the oats are fully incorporated and have soaked up the moisture.
- Fold in Blueberries: Gently fold in the blueberries. If using frozen berries, do not thaw them first to avoid turning the whole batter purple.
- Scoop and Shape: Use a large spoon or cookie scoop to place mounds of dough onto the baking sheet. Since these cookies don’t spread much, use the back of a spoon to gently flatten them into a cookie shape.
- Bake: Bake for 15–20 minutes, or until the edges are golden brown and the cookies feel firm to the touch.
- Cool: Let the cookies cool on the baking sheet for at least 10 minutes to firm up before moving them to a wire rack.
Storage Tips
- Fridge: Store in an airtight container for up to 5 days.
- Freezer: These freeze beautifully! Wrap them individually and store in a freezer bag for up to 3 months. Reheat in the microwave for 30 seconds for a “fresh-out-of-the-oven” feel.
