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Strawberry lemon banana cottage cheese breakfast cookies on a plate

Strawberry Lemon Banana Cottage Cheese Breakfast Cookies

Delicious and nutritious cookies packed with protein from cottage cheese, bananas, and strawberries, perfect for breakfast or a snack on the go.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 cookies
Course: Breakfast, Snack
Cuisine: American
Calories: 90
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup cottage cheese Use full-fat for creaminess.
  • 1 ripe banana Make sure it is very ripe for the best sweetness.
  • 2 large eggs Can substitute with flax eggs for vegan.
  • 1/4 cup honey Maple syrup can be used for a vegan option.
  • 1 teaspoon vanilla extract Enhances flavor.
  • 1 teaspoon lemon zest Fresh lemon zest is recommended.
  • 1 tablespoon lemon juice
  • 1 cup rolled oats For gluten-free version, use gluten-free oats.
  • 1 cup diced strawberries Optional ingredient; can substitute with other fruits.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, mash the ripe banana with a fork.
  3. Add the cottage cheese, eggs, honey, vanilla extract, lemon zest, and lemon juice to the bowl and mix until well combined.
  4. Stir in the rolled oats and diced strawberries if using.
  5. Drop spoonfuls of the dough onto a baking sheet lined with parchment paper.
  6. Bake for 15-20 minutes, or until the edges are golden brown.
  7. Allow to cool slightly before serving.

Notes

These cookies are best served warm or at room temperature and can be enjoyed plain or with yogurt. Store in an airtight container at room temperature for up to three days, in the refrigerator for up to a week, or freeze for up to three months.