Ingredients
For the Cookies:
1 ripe banana, mashed
3/4 cup cottage cheese
2 tbsp maple syrup
1 tsp vanilla extract
1 1/4 cups rolled oats
1/2 tsp baking powder
1/2 tsp ground cinnamon
1/4 tsp salt
1 firm ripe peach, peeled and finely diced
For the Topping:
2 tbsp rolled oats
1 tbsp coconut sugar or brown sugar
1/4 tsp ground cinnamon
1 tbsp melted coconut oil or butter
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a small bowl, mix topping ingredients (oats, sugar, cinnamon, and melted coconut oil or butter) and set aside.
- In a large bowl, whisk together mashed banana, cottage cheese, maple syrup, and vanilla extract until smooth.
- Stir in oats, baking powder, cinnamon, and salt until just combined.
- Gently fold in the diced peach.
- Scoop tablespoons of dough onto the baking sheet and flatten slightly.
- Sprinkle each cookie with oat topping.
- Bake for 16–20 minutes, or until golden at the edges and set.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
- Add chopped nuts or chia seeds for extra protein and texture.
- Substitute peach with nectarines or plums.
- Add a pinch of nutmeg for a warm spice variation.
- Use certified gluten-free oats to keep the recipe gluten-free.
- Store in an airtight container at room temperature, in the fridge, or freeze for longer shelf life.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 90
- Sugar: 4g
- Sodium: 95mg
- Fat: 3.5g
- Saturated Fat: 1.5g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 5mg
