Instructions

1. Preheat the oven to 180°C and line a baking tray with parchment paper.
2. In a small food processor, blend the cottage cheese, papaya, coconut oil, date syrup, and vanilla until you have a coarse purée.
3. Transfer the mixture to a bowl and add the ground almonds, desiccated coconut, oats and coconut milk.
4. 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.
5. Roll the mixture into small balls, then gently flatten them with your palms.
6. Place the cookies on the prepared baking tray.
7. Bake for 15–20 minutes, until lightly golden.
8. Alternatively, air-fry at 180°C for 12–15 minutes, turning once halfway through.
9. Remove from the oven and allow to cool slightly before serving.