Papaya Oat Cookies with Cottage Cheese
These papaya oat cookies with cottage cheese are light but satisfying, with a good balance of protein and fibre and only a small amount of oil and added sweetness. Naturally gluten-free, they’re soft in texture and filling enough to work well for breakfast or as a snack before or after exercise. Papaya adds gentle sweetness and moisture, while cottage cheese boosts the protein without making the cookies heavy.
Ingredients
Method
- Preheat the oven to 180°C and line a baking tray with parchment paper.
- In a small food processor, blend the cottage cheese, papaya, coconut oil, date syrup, and vanilla until you have a coarse purée.
- Transfer the mixture to a bowl and add the ground almonds, desiccated coconut, oats and coconut milk.
- Mix well until you have a thick, malleable dough. Adjust the texture if needed — add a little more coconut milk if it’s too stiff, or more oats if it’s too loose.
- Roll the mixture into small balls, then gently flatten them with your palms.
- Place the cookies on the prepared baking tray.
- Bake for 15–20 minutes, until lightly golden.
- Alternatively, air-fry at 180°C for 12–15 minutes, turning once halfway through.
- Remove from the oven and allow to cool slightly before serving.