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Cottage cheese oat cookies with pomegranate

These cottage cheese oat cookies with pomegranate are a lovely alternative to traditional cookies, with a moist centre, chewy oats and juicy pomegranate seeds. Cottage cheese, Greek yoghurt and egg provide protein and calcium, making them a useful addition to a bone-friendly breakfast or snack. Oats and chia seeds contribute fibre, while dates and a little date syrup provide natural sweetness without the need for refined sugar. These easy cookies are perfect for breakfast, brunch or afternoon tea, and are delicious served at room temperature.
Print Recipe
Prep Time 5 minutes
Cook Time 18 minutes
Total Time 23 minutes
Servings: 4
Course: Breakfast
Cuisine: British
Ingredients Method

Ingredients
  

  • 150 g fat-free cottage cheese
  • 2 tbsp Greek yoghurt
  • 1 large egg
  • 3 tbsp date syrup
  • 1 tsp vanilla extract
  • 1 tbsp chia seeds
  • 1 cup rolled oats
  • 3 dates finely chopped
  • Seeds from ½ pomegranate reserving any juice

Method
 

  1. Remove the pomegranate seeds into a bowl, reserving any juice.
  2. Put the cottage cheese in a mixing bowl. Add the Greek yoghurt, egg, vanilla extract, date syrup, pomegranate juice and chia seeds. Mix until well combined, then leave to rest for 10 minutes so the chia seeds can absorb some of the moisture.
  3. Stir in the oats, followed by the chopped dates and half of the pomegranate seeds. Leave to rest for another 5 minutes. If the mixture is too thick, add a little more Greek yoghurt.
  4. Make patties from the batter and put them on a baking sheet.
  5. Bake in a preheated oven at 180°C for about 15 minutes, until the cookies are golden. If using an air fryer, check them after about 10 minutes, as cooking times vary by model.
  6. Leave the cookies to cool on a wire-rack.
  7. Serve at room temperature.