Cottage Cheese Oatmeal Raisin

There's something wonderfully comforting about a breakfast cookie that doesn't compromise on nutrition. These Cottage Cheese Oatmeal Raisin Breakfast Cookies bring together the creamy richness of cottage cheese, the wholesome heartiness of rolled oats, and the natural sweetness of plump raisins. They're soft, satisfying, and packed with protein—perfect for busy mornings when you need grab-and-go fuel that actually tastes like a treat. Baked to golden perfection with warm cinnamon running through every bite, these cookies prove that breakfast can be both delicious and nourishing.

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What makes these breakfast cookies truly special is the unexpected ingredient: cottage cheese. Its mild, creamy flavor blends seamlessly into the dough, adding moisture and a boost of protein without any cottage cheese taste in the final cookie. Combined with hearty whole wheat flour and old-fashioned oats, each cookie delivers complex carbohydrates that keep you fueled through your morning. The optional walnuts add a pleasant crunch and healthy fats, while the raisins provide natural sweetness and chewy pockets of flavor throughout.

Ingredients

• 3/4 cup (180 g) cottage cheese (full-fat or low-fat)
• 1 1/2 cups (135 g) old-fashioned rolled oats
• 1/2 cup (60 g) whole wheat flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/3 cup (65 g) brown sugar (or coconut sugar)
• 2 tablespoons honey or maple syrup
• 1/2 cup (75 g) raisins
• 1/4 cup (30 g) chopped walnuts or pecans (optional)
• 1 large egg
• 1 teaspoon vanilla extract
• 2 tablespoons (30 ml) melted coconut oil or unsalted butter

Instructions

Step 1: Prepare the oven and baking sheet

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

Step 2: Combine dry ingredients

In a medium bowl, whisk together oats, whole wheat flour, baking powder, cinnamon, and salt.

Step 3: Mix wet ingredients

In a large bowl, mix cottage cheese, brown sugar, honey, egg, vanilla extract, and melted coconut oil until well combined and creamy.

Step 4: Combine wet and dry

Add the dry ingredients to the wet ingredients, stirring until just combined.

Step 5: Add mix-ins

Fold in the raisins and walnuts (if using).

Step 6: Shape the cookies

Scoop heaping tablespoons of dough onto the prepared baking sheet, spacing about 2 inches apart. Flatten slightly with the back of a spoon.

Step 7: Bake

Bake for 18–20 minutes, until the cookies are set and lightly golden around the edges.

Step 8: Cool

Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Zusatztipps für die Zubereitung

For the best texture, don't overmix the dough once you add the dry ingredients—stir just until everything is combined. This keeps the cookies tender rather than tough. When scooping the dough, use a heaping tablespoon and press each cookie down slightly with the back of your spoon; they won't spread much during baking, so shaping them now ensures even cooking. Let them cool on the baking sheet for the full 5 minutes before transferring—this helps them set properly and prevents breaking. Store cooled cookies in an airtight container at room temperature for up to 4 days, or freeze for up to 2 months for easy grab-and-go breakfasts.

Varianten und Anpassungen

These breakfast cookies are wonderfully adaptable to your preferences and dietary needs. For a gluten-free version, use certified gluten-free oats and substitute the whole wheat flour with a 1:1 gluten-free flour blend. Swap the raisins for dried cranberries, chopped dates, or even dark chocolate chips for a different flavor profile. Add a pinch of nutmeg or some orange zest to the dough for extra warmth and brightness. If you prefer a vegan version, replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) and use a dairy-free cottage cheese alternative. You can also adjust the sweetness by increasing or decreasing the honey or brown sugar to taste.

Serviervorschläge

Enjoy these cookies warm from the oven with a glass of cold milk or your favorite morning coffee. For a more complete breakfast, pair them with Greek yogurt and fresh berries, or spread a thin layer of almond butter on top for extra protein and healthy fats. They're perfect for breakfast meal prep—bake a batch on Sunday and have breakfast ready all week long. Pack them in lunchboxes as a wholesome snack, or enjoy them as an afternoon pick-me-up with herbal tea. These cookies also travel well, making them ideal for road trips, hiking snacks, or office breakfasts.

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These Cottage Cheese Oatmeal Raisin Breakfast Cookies are proof that healthy breakfast options don't have to be boring or time-consuming. With 4 grams of protein per cookie and wholesome ingredients like oats, whole wheat flour, and naturally sweet raisins, they offer balanced nutrition that keeps you satisfied all morning. Whether you're rushing out the door, packing school lunches, or simply want a better-for-you treat, these soft, chewy cookies deliver comfort and nourishment in every bite. Bake a batch today and transform your breakfast routine into something you'll actually look forward to.

Recipe FAQs

→ How does cottage cheese affect the texture?

Cottage cheese adds moisture and creaminess, resulting in a soft, tender cookie with a rich texture.

→ Can I substitute the raisins?

Yes, dried cranberries or chopped dates make excellent alternatives, adding different fruity notes.

→ What is the best way to store these cookies?

Store in an airtight container at room temperature for up to 3 days or refrigerate to keep them fresh longer.

→ How can I make these cookies gluten-free?

Use certified gluten-free oats and a 1:1 gluten-free flour blend to ensure they're safe for gluten sensitivities.

→ Do nuts add a significant flavor?

Chopped walnuts or pecans add a subtle crunch and earthy richness that complements the sweet and creamy elements.