Description
Soft, hearty Apple Cinnamon Cottage Cheese Breakfast Cookies made with rolled oats, blended cottage cheese, real apple, maple syrup, and warm cinnamon. These high-protein breakfast cookies are perfect for meal prep, kid-friendly, and naturally sweetened—no refined sugar. Cozy fall baking that travels well for school lunches, snack time, and busy mornings. Healthy oatmeal cookies with oat flour, quick to mix, freezer-friendly, and bakery-soft with juicy apple in every bite.
Ingredients
Scale
- 1 1/2 cups rolled oats
- 1/2 cup oat flour
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- Pinch of salt
- 1 large egg
- 1/2 cup cottage cheese, blended until smooth
- 2 tablespoons maple syrup
- 2 tablespoons oil (coconut or light olive oil)
- 1 teaspoon vanilla extract
- 1 apple, finely diced (peeled or unpeeled)
- Optional: 2 tablespoons chopped walnuts or pecans
- Optional: coarse oats for sprinkling
- Optional maple drizzle: 3 tablespoons powdered sugar + 1 tablespoon maple syrup
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Whisk dry ingredients in a large bowl: rolled oats, oat flour, baking powder, cinnamon, and salt.
- Blend cottage cheese until completely smooth.
- In a separate bowl, whisk wet ingredients: egg, blended cottage cheese, maple syrup, oil, and vanilla.
- Pour wet into dry and fold just until no dry spots remain.
- Fold in the finely diced apple until evenly distributed.
- Scoop 12 cookies onto the prepared sheet; flatten slightly (they won’t spread much).
- Bake 12 to 14 minutes, until edges are lightly golden and centers are set.
- Cool on the pan 5 minutes, then transfer to a wire rack to finish cooling.
- Optional glaze: whisk powdered sugar with maple syrup and drizzle over cooled cookies.
- Store covered up to 3 days at room temp, up to 6 days refrigerated, or freeze up to 2 months.
Notes
- Use old-fashioned rolled oats for the best chewy texture.
- Blend cottage cheese for a smooth, tender crumb.
- Finely dice the apple so it cooks through and disperses evenly.
- For more fall spice, add a pinch of nutmeg or cloves.
- Make it gluten-free: use certified gluten-free oats and oat flour.
- Make it dairy-free: swap cottage cheese for thick non-dairy yogurt.
- For extra protein, add 1 tablespoon nut butter to the wet ingredients.
- Reheat in a toaster oven at 300°F for 3 minutes or microwave 10–15 seconds.
- Prep Time: 10 minutes
- Cook Time: 12–14 minutes
- Category: Breakfast, Snack
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 135
- Fat: 4
- Carbohydrates: 18
- Fiber: 2
- Protein: 5
Keywords: apple cinnamon breakfast cookies, cottage cheese cookies, healthy oatmeal cookies, high protein cookies, oat flour cookies, no refined sugar, fall baking, meal prep breakfast, kid friendly snacks, freezer friendly