High-Protein Cottage Cheese, Spinach & Mint Cookies
These cookies are a savory twist on traditional baked snacks, combining creamy cottage cheese, nutrient-rich spinach, and refreshing mint. They’re perfect as a healthy snack, light breakfast, or side with soups and salads.
Preparation & Cooking Time
Prep time: 15 minutes
Cook time: 15–18 minutes
Total time: 30–35 minutes
Ingredients
Dry ingredients:
1 cup oat flour (or blended rolled oats)
½ tsp baking powder
¼ tsp baking soda
¼ tsp salt
¼ tsp black pepper
Wet ingredients:
¾ cup cottage cheese
1 egg
1 tbsp olive oil
1 tbsp Greek yogurt (optional, for extra softness)
Add-ins:
1 cup fresh spinach, finely chopped (or lightly sautéed & squeezed dry)
2 tbsp fresh mint, finely chopped
¼ cup grated Parmesan or feta cheese (optional but recommended)
1 clove garlic, minced
Instructions
1. Preheat oven:
Preheat to 350°F (175°C) and line a baking tray with parchment paper.
2. Prepare spinach:
If using raw spinach, chop finely. If sautéed, squeeze out excess moisture to avoid soggy cookies.
3. Mix dry ingredients:
In a bowl, combine oat flour, baking powder, baking soda, salt, and black pepper.
4. Mix wet ingredients:
In another bowl, whisk together cottage cheese, egg, olive oil, and yogurt until smooth.
5. Combine:
Add wet ingredients to dry ingredients and mix until just combined.
6. Fold in add-ins:
Stir in spinach, mint, cheese, and garlic.
7. Shape cookies:
Scoop spoonfuls of dough onto the baking tray and flatten slightly (they won’t spread much).
8. Bake:
Bake for 15–18 minutes until lightly golden and set.
9. Cool & serve:
Let cool for a few minutes before serving.
Notes & Tips
Texture tip: These are soft, biscuit-like cookies—not crispy.
Boost protein: Add 1–2 tbsp unflavored protein powder if desired.
Flavor twist: Add chili flakes or herbs like dill or parsley.
Make them crispier: Bake a few extra minutes for firmer edges.
Storage: Keep in the fridge for up to 3 days; reheat before eating.
Frequently Asked Questions
Q: Can I make these gluten-free?
A: Yes! Oat flour is naturally gluten-free (ensure certified GF oats).
Q: Can I make them without egg?
A: Try a flax egg (1 tbsp flaxseed + 3 tbsp water), though texture may be softer.
Q: Can I use frozen spinach?
A: Yes, just thaw and squeeze out all excess water.
Nutritional Information
Calories: 80–100 kcal
Protein: 5–7 g
Carbohydrates: 6–8 g
Fiber: 1–2 g
Fat: 3–4 g
Sugar: 1–2 g