hit counter code

Cottage Cheese Banana Chocolate Chip Breakfast Cookies

by

  • Recipe Name: Cottage Cheese Banana Chocolate Chip Breakfast Cookies

  • Prep Time: 10 minutes

  • Cook Time: 15-18 minutes

  • Total Time: 25-28 minutes

  • Intensity: Super Easy (Great for beginner bakers!)

  • Servings: Makes 12-14 cookies

  • Dietary Info: Can be made gluten-free (see notes)

Ingredients

  • 1 cup rolled oats (use certified gluten-free if needed)

  • 1 cup old-fashioned rolled oats (or quick oats), blended into a flour*

  • 1 cup cottage cheese (small curd, full-fat or low-fat both work)

  • 2 large, very ripe bananas, mashed (about 1 cup)

  • 1 large egg

  • 1/4 cup maple syrup or honey

  • 1 teaspoon vanilla extract

  • 1 teaspoon baking powder

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon ground cinnamon

  • 1/4 teaspoon salt

  • 1/2 cup dark chocolate chips, plus a few extra for topping

  • Optional mix-ins: 1/4 cup chopped walnuts or pecans, 2 tablespoons flax seeds or chia seeds.

*Note on Oat Flour: Simply place 1 cup of rolled oats in a blender or food processor and pulse until they resemble a fine flour. Measure after blending.

Instructions

Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper or a silicone baking mat. This ensures your cookies won’t stick and makes for easy cleanup.

Step 2: The Magic of Blending
In a high-speed blender or food processor, combine the cottage cheese, mashed bananas, egg, maple syrup (or honey), and vanilla extract. Blend until the mixture is completely smooth and creamy. There should be no visible lumps of cottage cheese. This is the secret to the perfect texture!

Step 3: Combine Dry Ingredients
In a large mixing bowl, whisk together the oat flour, rolled oats, baking powder, baking soda, cinnamon, and salt. Make sure all the powders are evenly distributed.

Step 4: Bring it All Together
Pour the wet mixture from the blender into the bowl with the dry ingredients. Using a rubber spatula or a large spoon, stir until just combined. Be careful not to overmix. A few streaks of flour are okay.

Step 5: The Best Part – Add-ins!
Gently fold in the chocolate chips (and any other nuts or seeds you’re using). The batter will be quite wet and thick—that’s exactly what we want for soft, cake-like cookies.

Step 6: Scoop and Shape
Using a ¼-cup measuring cup or a large cookie scoop, drop heaping portions of the batter onto the prepared baking sheet, spacing them about 2 inches apart. They won’t spread much, so you can gently press down on each scoop with the back of a spoon to flatten them into a classic cookie shape. Press a few extra chocolate chips onto the tops for a bakery-style look.

Step 7: Bake to Perfection
Place the baking sheet in the preheated oven and bake for 15-18 minutes, or until the edges are lightly golden brown and the tops are set. A toothpick inserted into the center of a cookie should come out clean or with a few moist crumbs.

Step 8: Cool and Enjoy
Let the cookies cool on the baking sheet for 5-10 minutes before transferring them to a wire rack to cool completely. This allows them to set properly. Enjoy warm or at room temperature!

Storage & Meal Prep Tips

  • Storing: Place cookies in an airtight container in the refrigerator for up to 5-7 days. Because they contain cottage cheese and are moist, they must be refrigerated.

  • Freezing: These cookies freeze beautifully! Place cooled cookies in a single layer in a freezer-safe bag or container, with parchment paper between layers to prevent sticking. Freeze for up to 3 months.

  • To Reheat: Simply pop a frozen cookie in the microwave for 20-30 seconds for a freshly baked taste, or let it thaw in the fridge overnight.

Recipe Notes & Variations

  • Gluten-Free: To make this recipe completely gluten-free, use certified gluten-free rolled oats and ensure your oat flour is made from certified gluten-free oats.

  • Dairy-Free: While the name says cottage cheese, you can try using a dairy-free yogurt (like plain coconut or soy yogurt) for a different, but still delicious, texture. The protein content will be lower.

  • Banana Boost: The riper your bananas, the sweeter your cookies will be. Spotty brown bananas are ideal!

  • No Blender? No Problem! If you don’t have a blender, use a food processor. As a last resort, you can use very smooth, small-curd cottage cheese and mash your bananas extremely well, then whisk everything vigorously. The texture will be slightly more rustic but still tasty.

Nutrition Information

The following is an estimate and will vary based on specific ingredients used (e.g., fat content of cottage cheese, type of chocolate chips).

  • Serving Size: 1 cookie

  • Calories: 165

  • Total Fat: 5g

  • Saturated Fat: 2.5g

  • Cholesterol: 20mg

  • Sodium: 190mg

  • Total Carbohydrate: 24g

  • Dietary Fiber: 3g

  • Total Sugars: 10g (Includes naturally occurring sugars from banana and added maple syrup)

  • Protein: 7g

We hope you love these Cottage Cheese Banana Chocolate Chip Breakfast Cookies as much as we do! They are proof that healthy eating can be incredibly delicious and easy. Don’t forget to leave a comment below and let us know how they turned out. Happy baking! 🍪

Leave a Comment