Ingredients
- 1 cup cottage cheese
- 1 cup grated carrots
- 2 cups rolled oats
- 2 large eggs
- 2 tablespoons maple syrup or honey
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup raisins (optional)
- ¼ cup chopped walnuts or pecans (optional)
Equipment
- Mixing bowl
- Grater
- Baking sheet
- Parchment paper
- Spoon or cookie scoop
Instructions
Step 1: Prepare the Oven
- Preheat oven to 350°F (175°C).
- Line a baking sheet with parchment paper.
Step 2: Mix Wet Ingredients
- In a large bowl, combine cottage cheese, eggs, maple syrup (or honey), and vanilla extract.
- Stir until well blended.
Step 3: Add Dry Ingredients
- Mix in oats, grated carrots, cinnamon, nutmeg, baking powder, and salt.
- Fold in raisins and nuts if using.
- Let the mixture sit for 5 minutes so the oats absorb some moisture.
Step 4: Shape the Cookies
- Scoop about 2 tablespoons of dough per cookie onto the prepared baking sheet.
- Flatten slightly with the back of a spoon.
Step 5: Bake
- Bake for 15–18 minutes, or until the cookies are set and lightly golden around the edges.
Step 6: Cool
- Allow cookies to cool on the baking sheet for 5 minutes.
- Transfer to a wire rack to cool completely.
Yield
Makes about 12–14 breakfast cookies.
Approximate Nutrition (Per Cookie, based on 12 cookies)
- Calories: 95–115
- Protein: 5–6 g
- Carbohydrates: 12–14 g
- Fat: 2–4 g
- Fiber: 2 g
Values vary depending on sweetener and optional add-ins.
Nut Information 🌰
If Using Walnuts
- Provide healthy omega-3 fats.
- Add a crunchy texture and classic carrot cake flavor.
If Using Pecans
- Slightly sweeter and buttery in flavor.
- Pair well with cinnamon and carrots.
Nut-Free Version
Simply omit the nuts. You can replace them with:
- Pumpkin seeds
- Sunflower seeds
- Additional raisins
- Unsweetened shredded coconut (if tolerated)
Allergy Information
- Contains dairy (cottage cheese).
- Contains eggs.
- May contain tree nuts if walnuts or pecans are added.
- Check oats for certified gluten-free labeling if needed.
Storage
Refrigerator
Store in an airtight container for up to 5 days.
Freezer
Freeze for up to 3 months. Place parchment paper between layers to prevent sticking.
Reheating
- Microwave for 10–15 seconds.
- Or enjoy cold straight from the refrigerator.
Frequently Asked Questions (Q&A)
Q: Can I blend the cottage cheese first?
A: Yes. Blending creates a smoother texture and helps the cottage cheese disappear into the cookies.
Q: Can I make these gluten-free?
A: Yes. Use certified gluten-free oats.
Q: Can I skip the eggs?
A: You can replace each egg with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water).
Q: Are these very sweet?
A: No. They are mildly sweet. Increase maple syrup or honey if you prefer a sweeter cookie.
Q: Can I add protein powder?
A: Yes. Add 1–2 tablespoons of vanilla protein powder. If the mixture becomes too thick, add a splash of milk.
Q: Can I use quick oats?
A: Yes. The cookies will be slightly softer and less chewy.
Q: Can I add pineapple?
A: Yes. Use ¼ cup well-drained crushed pineapple for extra carrot cake flavor.
Q: Why are my cookies soft?
A: These are breakfast cookies and remain soft because of the cottage cheese and carrots. They are not meant to be crisp like traditional cookies.
Q: Can I make them vegan?
A: Replace cottage cheese with a thick plant-based alternative and use flax eggs instead of regular eggs.
Serving Ideas
- Spread with cream cheese.
- Drizzle with a little honey.
- Pair with Greek yogurt and fresh fruit.
- Enjoy with coffee or tea for a satisfying breakfast.