Banana Oatmeal Cottage Cheese Cookies
Soft, chewy cookies made with banana, cinnamon, and walnuts. At about 164 calories per cookie, they are a great sweet treat that’s gluten-free and naturally sweetened. They’re also vegetarian.
Servings: 16 cookies
Ingredients
- 1/4 cup cottage cheese
- 3 tbsp maple syrup
- 1 tsp vanilla extract
- 2 large eggs
- 1 small mashed banana a total of 1/4 cup
- 2 tbsp peanut butter or other nut butter
- 1 3/4 cups rolled oats
- 1/2 cup almond flour
- 1 tsp baking soda
- 3/4 cup chopped walnuts
- 9 pitted medjool dates finely chopped
- 2 tsp cinnamon
- 1/8 tsp salt
Chocolate Dip (Optional)
- 2 oz dark chocolate
- 1 tsp coconut oil
- A pinch flaky salt
Instructions
- Heat oven to 350F. Line a large baking sheet with parchment.
- Blend the cottage cheese, maple syrup, vanilla, eggs, mashed banana, and peanut butter until smooth.
- Add rolled oats, almond flour, baking soda, walnuts, dates, cinnamon, and salt. Mix until evenly combined.
- Scoop onto the tray with a 1 tbsp cookie scoop or spoon (the dough will take up more space than just the tablespoon) and form them. They will not change the shape that much.
- Bake 18 to 19 minutes until edges are set and bottoms are lightly golden. They will look slightly underdone and firm up as they cool.
- Cool on the tray for a few minutes, then on a rack.
- For the dip, melt the chocolate with coconut oil in 20 to 30 second bursts, drizzle the cooled cookies with chocolate, sprinkle with flaky salt, and let them set.
Nutrition
Serving: 1 cookie without chocolate dip (2 oz) | Calories: 164kcal | Carbohydrates: 21.6g | Protein: 4.9g | Fat: 7.5g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2.7g | Cholesterol: 23mg | Sodium: 140mg | Potassium: 220mg | Fiber: 2.9g | Sugar: 12.5g | Calcium: 55mg | Iron: 1.1mg