These apple cinnamon cottage cheese breakfast cookies are a tasty way to start your day! Packed with bits of sweet apples and warm cinnamon, they’re soft and satisfying.
Enjoying these cookies feels like a cozy hug in the morning. I love having them with a cup of tea—perfect for a quick breakfast or a yummy snack anytime!
Key Ingredients & Substitutions
Rolled Oats: These are the base for the cookies, providing great texture. If you don’t have rolled oats, quick oats can work too, but avoid instant oats as they won’t hold as well.
Cottage Cheese: This adds protein and moisture. You can substitute Greek yogurt for a similar texture and flavor. If you’re lactose intolerant, look for dairy-free yogurt alternatives.
Apple: Fresh, crisp apples are essential for the right flavor. If you don’t have one, pear or even a handful of applesauce works nicely as alternatives.
Honey or Maple Syrup: Both sweeteners work well, but if you’re vegan, use maple syrup. Agave nectar is a good substitute as well.
Nuts: Walnuts or pecans can add crunch and flavor. If you need a nut-free option, try sunflower seeds or leave them out entirely.
Raisins or Chopped Dates: These are optional, but they add a nice sweetness. You can use dried cranberries or another dried fruit if you prefer something different.
How Do You Get the Right Dough Consistency for Cookies?
The consistency of your cookie dough is key to having them bake perfectly. Mix the wet and dry ingredients gently until just combined. Overmixing can lead to tough cookies.
- Make sure your wet ingredients are well combined so they mix easily with the oats.
- When adding the apple, nuts, and optional fruits, fold them in carefully to keep air in the dough.
- Use a cookie scoop for even-sized cookies; this helps them bake uniformly.
How to Make Apple Cinnamon Cottage Cheese Breakfast Cookies
Ingredients You’ll Need:
Dry Ingredients:
- 1 cup rolled oats
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
Wet Ingredients:
- 1/2 cup cottage cheese (full-fat or low-fat)
- 1/4 cup honey or maple syrup
- 1/2 teaspoon vanilla extract
- 1 large egg
Add-ins:
- 1 medium apple, peeled, cored, and finely chopped
- 1/4 cup chopped nuts (walnuts or pecans), optional
- 1/4 cup raisins or chopped dates, optional
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 18-22 minutes to bake. So in total, you can whip up a batch of these delicious cookies in about 30-35 minutes! Perfect for a quick breakfast or snack.
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While the oven is heating up, line a baking sheet with parchment paper to prevent the cookies from sticking.
2. Mix the Dry Ingredients:
In a large mixing bowl, combine the rolled oats, ground cinnamon, and salt. Stir them together well to make sure everything is evenly mixed.
3. Prepare the Wet Mixture:
In another bowl, mix together the cottage cheese, honey (or maple syrup), vanilla extract, and egg. Use a whisk or fork to blend these ingredients into a smooth mixture. This helps incorporate everything fully!
4. Combine the Mixtures:
Now, pour the wet mixture into the bowl with the dry ingredients. Gently stir everything together until just combined. Be careful not to over-mix, as this can make the cookies tough.
5. Add the Goodies:
Fold in the chopped apple, nuts, and raisins or chopped dates, if you’re using them. This is where the cookies get extra flavor and texture!
6. Scoop the Dough:
Using a spoon or a cookie scoop, drop generous dollops of the cookie batter onto the prepared baking sheet. Make sure to space them about 2 inches apart so they have room to spread.
7. Bake the Cookies:
Place the baking sheet in the oven and bake for 18-22 minutes. Keep an eye on them; you’re looking for the edges to turn golden brown and for the cookies to be set in the middle.
8. Cool Down:
Once baked, take the cookies out of the oven and let them cool on the baking sheet for about 5 minutes. This will help them firm up a little before moving them.
9. Enjoy!
After cooling, transfer the cookies to a wire rack to cool completely. Serve them warm, or store in an airtight container for up to 3 days. Enjoy these delicious, healthy breakfast cookies anytime you need a quick snack!
Can I Use Instant Oats Instead of Rolled Oats?
It’s best to use rolled oats for this recipe, as they provide the right texture and structure for the cookies. Instant oats can become too mushy. If you only have instant oats, consider reducing the wet ingredients slightly to compensate.
Can I Make These Cookies Vegan?
Yes! For a vegan version, substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water, let it sit for 5 minutes). Use maple syrup as your sweetener, and make sure your cottage cheese is replaced with a plant-based yogurt for creaminess.
Can I Add Other Fruits to the Recipe?
Absolutely! You can get creative with your add-ins. Fresh blueberries, mashed bananas, or even shredded carrots would work well. Just keep in mind the moisture content and adjust accordingly if needed.
How Do I Store the Cookies?
Store the cooled cookies in an airtight container at room temperature for up to 3 days. If you want them to last longer, you can freeze them for up to 2 months; just thaw at room temperature when you’re ready to eat!
