Description
A protein-packed twist on classic snickerdoodle cookies featuring creamy cottage cheese for added richness.
Ingredients
Scale
- 1 cup cottage cheese
- 1/2 cup coconut oil or unsalted butter
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 tablespoon ground cinnamon
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C).
- Blend the cottage cheese until smooth.
- Cream the coconut oil (or butter) and both sugars until light and fluffy.
- Add in the egg and mix until well incorporated.
- Incorporate the blended cottage cheese mixture into the wet ingredients.
- Combine the flour, baking powder, baking soda, cinnamon, and salt in another bowl.
- Gradually add the dry mix to the wet mixture, stirring gently.
- Shape the dough into balls and roll in a mixture of granulated sugar and cinnamon.
- Bake for 10-12 minutes or until the edges are lightly golden.
- Cool the cookies on a wire rack.
Notes
For a vegan option, substitute the egg with a flax egg and use plant-based butter.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 95
- Sugar: 6g
- Sodium: 100mg
- Fat: 4g
- Saturated Fat: 3g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0.5g
- Protein: 2.6g
- Cholesterol: 30mg
Keywords: snickerdoodles, cookies, protein cookies, cottage cheese cookies, dessert