Ingredients
Wet Ingredients
1 cup cottage cheese (small-curd, full-fat or 2%)
2 large eggs
1/3 cup maple syrup or honey
1 tsp vanilla extract
Dry Ingredients
1 cup rolled oats
1/2 cup almond flour (or whole wheat flour)
1 tsp baking soda
1/2 tsp cinnamon
1/4 tsp ground nutmeg
1/8 tsp ground ginger
1/4 tsp salt
Add-ins
3/4 cup grated carrots (about 2 medium carrots, patted dry)
1/3 cup chopped walnuts (optional)
1/4 cup raisins or chopped dates (optional)
2 tbsp shredded coconut (optional)
Instructions
Preheat & Prep
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.Blend Wet Ingredients
In a blender or food processor, combine cottage cheese, eggs, maple syrup, and vanilla. Blend until smooth and creamy.Mix Dry Ingredients
In a large bowl, whisk together oats, almond flour, baking soda, salt, cinnamon, nutmeg, and ginger.Combine and Fold
Pour the blended wet mixture into the dry ingredients and stir until combined. Gently fold in the grated carrots and any add-ins like walnuts, raisins, or coconut.Chill Dough
Let the dough sit in the fridge for 15–20 minutes to firm up for easier scooping.Scoop & Flatten
Use a medium cookie scoop (or tablespoon) to portion the dough onto the baking sheet. Slightly flatten each cookie with the back of the scoop or spoon.Bake
Bake for 12–14 minutes, or until edges are lightly golden and centers are set. Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
For sweeter cookies, add 1–2 tablespoons of coconut sugar or extra honey.
Make them nut-free by skipping walnuts or using sunflower seeds.
Store in an airtight container at room temp for 3 days, or in the fridge for up to 7.
Freeze baked cookies in a single layer, then transfer to a freezer-safe bag for up to 3 months.
Reheat in microwave for 10–15 seconds to soften.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Category: Healthy Cookies / Snack
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 cookie
- Calories: 105 kcal
- Sugar: 4g
- Sodium: 95 mg
- Fat: 5.2 g
- Saturated Fat: 1.2 g
- Unsaturated Fat: 3.4 g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 1.5 g
- Protein: 5.2 g
- Cholesterol: 24 mg