Blueberry Banana Cottage Cheese Breakfast Cookies with Walnut

Soft, naturally sweet breakfast cookies made with ripe banana, protein-rich cottage cheese, juicy blueberries, and crunchy walnuts. Perfect for an easy breakfast or grab-and-go snack.

Servings: 12 cookies
Prep Time: 15 minutes
Cook Time: 15–18 minutes
Total Time: 30–35 minutes

Ingredients

• 1 ripe medium banana, mashed
• ½ cup (120 g) cottage cheese
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup (100 g) old-fashioned rolled oats
• ½ cup (60 g) whole-wheat flour
• 1 teaspoon baking powder
• ½ teaspoon cinnamon
• ¼ teaspoon salt
• 2 tablespoons honey or maple syrup
• ½ cup (75 g) fresh blueberries
• ⅓ cup (40 g) walnuts, finely chopped

Instructions

1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Add the mashed banana, cottage cheese, egg, vanilla, and honey or maple syrup to a large bowl. Mix until well combined.
3. For a smoother cookie texture, you can blend the cottage cheese briefly before adding it to the mixture.
4. In a separate bowl, combine the rolled oats, whole-wheat flour, baking powder, cinnamon, and salt.
5. Add the dry ingredients to the wet ingredients. Stir gently until a thick, soft dough forms.
6. Fold in the blueberries and chopped walnuts carefully so the blueberries don’t break apart too much.
7. Let the mixture rest for 5 minutes. This allows the oats to absorb some of the moisture.
8. Scoop about 2 tablespoons of dough for each cookie and place onto the prepared baking sheet. Flatten each cookie slightly with the back of a spoon because these cookies will not spread much during baking.
9. Bake for 15–18 minutes, or until the edges are lightly golden and the centers feel set.
10. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes.
11. Transfer to a wire rack and cool completely before storing.

Nutrition Information

Approximate per cookie, based on 12 cookies:

Calories: 125
Protein: 5 g
Carbohydrates: 17 g
Fat: 4 g
Fiber: 2 g
Sugar: 6 g
Sodium: 105 mg

Nutrition will vary depending on the cottage cheese, banana size, sweetener, and exact amount of walnuts used.

Allergen Information

Contains:

• Milk/dairy from cottage cheese
• Egg
• Tree nuts from walnuts
• Wheat/gluten if regular whole-wheat flour and oats are used

For gluten-free: Use certified gluten-free oats and gluten-free flour.

For nut-free: Omit walnuts or replace them with pumpkin or sunflower seeds if appropriate for your dietary needs.

Recipe Tips & Q/S

Q: Can I use frozen blueberries?
A: Yes. Add them frozen rather than thawing them first to help prevent excess moisture and bleeding into the dough.

Q: Can I use low-fat cottage cheese?
A: Yes. Low-fat cottage cheese works well, although full-fat cottage cheese gives a slightly richer and softer texture.

Q: Can I leave out the honey?
A: Yes, especially if your banana is very ripe. The cookies will be less sweet but still naturally sweet from the banana and blueberries.

Q: Can I use almond flour instead of whole-wheat flour?
A: You can, but the texture will change because almond flour absorbs moisture differently. For a reliable result, use a flour designed as a direct baking substitute.

Q: Why are my cookies soft?
A: Cottage cheese and banana add considerable moisture, so these are meant to be soft breakfast cookies rather than crisp cookies. Allow them to cool completely before judging the texture.

Q: Can I add chocolate chips?
A: Yes. About ¼ cup of dark or semi-sweet chocolate chips pairs especially well with the banana, blueberries, and walnuts.

Q: How should I store them?
A: Store cooled cookies in an airtight container in the refrigerator for up to 4 days.

Q: Can I freeze them?
A: Yes. Place completely cooled cookies in a freezer-safe container with parchment between layers and freeze for up to 2 months. Thaw in the refrigerator or at room temperature.

Q: Are these cookies good for meal prep?
A: Yes. They can be prepared ahead of time and refrigerated or frozen in individual portions for quick breakfasts.

Q: Can I make them without eggs?
A: Yes, but the texture will be softer. A suitable egg substitute can be used according to its package instructions.