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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.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 20 minutes
Servings: 4 people
Cuisine: Mid&East European
Calories: 1234
Ingredients Method

Ingredients
  

  • 100 g fat-free cottage cheese
  • ½ cup mashed papaya flesh
  • 1 Tbsp coconut oil
  • 2 Tbsp date syrup
  • 1 tsp vanilla extract
  • 3 Tbsp ground almonds
  • 3 Tbsp desiccated coconut
  • About 1 cup rolled oats
  • 2 Tbsp coconut milk

Method
 

  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.