Cottage Cheese Cinnamon Roll Breakfast Cookies

Step-by-step Instructions

Let’s turn that list of ingredients into something delicious! Follow these simple steps:

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the rolled oats, almond flour, baking powder, salt, and ground cinnamon. Whisk them together to mix thoroughly.
In a separate bowl, whisk the cottage cheese, egg, honey, and vanilla extract until the mixture becomes smooth.
Gradually pour the wet ingredients into the dry mixture. Stir until it’s just combined. If you’re using them, gently fold in the chopped pecans and dried fruit at this point.
Using a spoon or a cookie scoop, drop the batter onto the lined baking sheet, shaping them into rounds.
Bake in the oven for 15-18 minutes or until the cookies have set and the edges are golden brown.
Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

These Cottage Cheese Cinnamon Roll Breakfast Cookies are delicious on their own, but there are plenty of creative ways to enhance your experience:

Pair with Yogurt: Serve alongside a dollop of Greek yogurt for added creaminess and protein.
Top with Fresh Fruit: Slice bananas or strawberries atop each cookie for a refreshing twist.
Drizzle of Nut Butter: A light drizzle of almond or peanut butter can elevate the flavors even more.
With a Hot Beverage: Enjoy them with coffee, tea, or hot chocolate for a cozy start to your day.

Storing your leftovers properly ensures these cookies maintain their deliciousness:

Room Temperature: Store in an airtight container at room temperature for up to 3 days.
Fridge Storage: For longer freshness, refrigerate for up to a week.
Freezing: You can freeze uncooked dough or baked cookies for up to three months. Just remember to separate them with parchment paper in a freezer-safe bag.

While this recipe is pretty straightforward, here are some expert tips to ensure your cookies come out perfect every time:

Measure Precisely: Accurate measurements matter, especially with flours. Scooping can lead to too much flour; instead, spoon flour into your measuring cup and level off.
Mix with Care: Don’t overmix the batter; just stir until mixed. Overmixing can lead to tougher cookies.
Check for Doneness: Depending on your oven, start checking the cookies a minute or two before the 15-minute mark to avoid over-baking.

Want to take your breakfast cookies to the next level? Here are some variations you might consider:

Add-ins: Try adding chocolate chips instead of dried fruits for a sweeter treat.
Spice it Up: Mix in a pinch of nutmeg or allspice for a more complex flavor profile.
Nut-Free Version: Replace almond flour with oat flour or coconut flour for a nut-free alternative.
Sweetener Swap: Use maple syrup or agave instead of honey for a vegan option.

Stored in an airtight container, they last up to 3 days at room temperature or up to a week in the fridge. For longer storage, freeze them.

Absolutely! Feel free to substitute pecans with walnuts or any other nut of your choice.

Yes! Just ensure that the oats are certified gluten-free and switch almond flour with a gluten-free blend.

Greek yogurt is a fantastic alternative that will still provide the creaminess and protein content.