Soft, zesty, lightly glazed cookies with a protein boost—perfect for snack, dessert, or post-workout treat.
Ingredients (Makes ~18 cookies)
Cookie Dough
- 1 cup low-fat cottage cheese (or thick Greek yogurt)
- 1 large egg
- ½ cup vanilla protein powder (whey or plant-based; ~20–25 g protein per scoop)
- ¾ cup oat flour (or finely blended oats)
- ¼ cup granulated sweetener (sugar, coconut sugar, or erythritol)
- 2 tbsp lemon juice (fresh)
- 1 tbsp lemon zest
- 1 tsp baking powder
- ½ tsp vanilla extract
- Pinch of salt
Lemon Glaze (Optional but recommended)
- ½ cup powdered sweetener (powdered sugar or powdered erythritol)
- 1–2 tbsp lemon juice
- Extra lemon zest for topping
Instructions
- Preheat oven to 175°C / 350°F. Line a baking tray with parchment.
- Blend cottage cheese until smooth (important for soft texture).
- Mix wet ingredients: blended cottage cheese, egg, lemon juice, zest, vanilla.
- Add dry ingredients: protein powder, oat flour, sweetener, baking powder, salt. Mix to a thick, scoopable dough.
- Scoop cookies (about 2 tbsp each) onto tray. Gently flatten slightly.
- Bake 10–13 minutes, until set and lightly golden underneath.
- Cool completely.
- Glaze: whisk glaze ingredients and drizzle over cooled cookies. Let set 5–10 minutes.
Nutrition (Approx. per cookie)
- Calories: ~95–110
- Protein: ~6–8 g
- Carbs: ~10 g
- Fat: ~2 g
(Depends on protein powder & sweetener used.)
Nut Information & Allergy Notes
- Nut-free as written (if oat flour is certified nut-free).
- Contains dairy (cottage cheese, whey protein if used).
- Contains egg.
- If using almond flour or nut-based protein powder → tree nuts present.
- Gluten-free if using GF oat flour and GF-certified protein powder.
Variations
- Extra protein: Add 1–2 tbsp collagen peptides.
- Dairy-free: Use soy yogurt + plant protein.
- Keto-leaning: Replace oat flour with almond flour (adds nuts) and use erythritol.
- Blueberry lemon: Fold in ¼ cup blueberries.
- Crunch: Sprinkle poppy seeds or toasted coconut (nut-free).
Q & A
Q: Why are my cookies soft instead of crispy?
A: High-protein + cottage cheese creates a cake-like, soft cookie. For firmer edges, bake 2–3 minutes longer.
Q: Can I skip the glaze?
A: Yes, but it adds lemon punch and moisture. You can dust with powdered sweetener instead.
Q: How do I store them?
A: Airtight container in the fridge up to 5 days. Freeze up to 2 months.
Q: Can I use flavored protein powder?
A: Vanilla works best. Avoid strongly sweetened lemon flavors—they can taste artificial when baked.
Q: Are these good for weight loss?
A: Yes—high protein, portion-controlled, and low fat compared to traditional cookies.
