Lemon Cottage Cheese Cookies

Ingredients

• 1 cup cottage cheese (low fat or full fat)
• 1 egg (large)
• 0.33 cup maple syrup (or honey)
• 2 tbsp lemon juice (freshly squeezed)
• 1 tbsp lemon zest (from about 1 large lemon)
• 1 tsp vanilla extract
• 2 cup oat flour (certified gluten-free if needed)
• 1 tsp baking powder
• 0.25 tsp salt

Steps

1. 1

   Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper or a silicone baking mat.

2. 2

   In a blender or food processor, combine the cottage cheese, egg, maple syrup, lemon juice, lemon zest, and vanilla extract. Blend until the mixture is completely smooth and no cottage cheese curds remain.

3. 3

   In a medium mixing bowl, whisk together the oat flour, baking powder, and salt.

4. 4

   Pour the blended wet ingredients into the bowl with the dry ingredients. Stir with a spatula until just combined. The dough will be quite wet and sticky.

5. 5

   Place the dough in the refrigerator to chill for at least 30 minutes. This allows the oat flour to hydrate and makes the dough easier to handle.

6. 6

   Once chilled, use a cookie scoop or tablespoon to drop rounded portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.

7. 7

   Bake for 12-15 minutes, or until the edges are lightly golden and the tops are set.

8. 8

   Allow the cookies to cool on the baking sheet for 5-10 minutes before transferring them to a wire rack to cool completely.

Notes

For a sweeter cookie, you can add a simple glaze made of powdered sugar and lemon juice once they are completely cool. Store leftovers in an airtight container in the refrigerator for up to 5 days.

Nutrition per serving

• dessert
• snack
• high-protein
• vegetarian
• gluten-free
• baked
• lemon