Strawberry Lemon Banana Cottage Cheese Breakfast Cookies
These soft breakfast cookies are packed with sweet banana, bright lemon, and juicy strawberries for the kind of spring breakfast that feels homemade and cheerful from the first bite. I love having a batch ready for busy mornings because they are tender, fruity, and so easy to grab with coffee.
Ingredients:
• 1 cup cottage cheese
• 1 ripe banana
• 2 large eggs
• 1/4 cup honey
• 1 teaspoon vanilla extract
• 1 teaspoon lemon zest
• 1 tablespoon lemon juice
• 1 cup rolled oats
• 3/4 cup all purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cup diced strawberries
Methods:
Heat your oven to 350 F and line a baking sheet with parchment paper so the cookies keep their soft shape and release cleanly.
Blend the cottage cheese, banana, eggs, honey, vanilla, lemon zest, and lemon juice until completely smooth and creamy.
In a large bowl, mix the oats, flour, baking powder, and salt so the dry ingredients are evenly spread out before the wet mixture goes in.
Pour the blended mixture into the bowl and stir until a thick cookie dough forms. It should look soft and scoopable, almost like breakfast cake batter.
Fold in the diced strawberries gently so they stay in bright little pieces instead of disappearing into the dough.
Scoop the dough onto the baking sheet and flatten each mound slightly because these cookies hold their shape more than they spread.
Bake for 14 to 18 minutes until the edges are lightly golden and the centers are set. Let them cool a few minutes before moving so they stay tender and full of fruity pockets.
Nutrition: 150 kcal | 6 g protein | 19 g carbs | 5 g fat
