These pumpkin cranberry cottage cheese cookies are soft, cozy, and packed with protein. A perfect fall breakfast or snack.

Scale

¾ cup full-fat cottage cheese

¾ cup pumpkin puree

2 large eggs

⅓ cup maple syrup or honey

1 tsp vanilla extract

1½ cups oat flour

½ cup almond flour

1 tsp baking powder

1 tsp cinnamon

½ tsp ginger

¼ tsp nutmeg

¼ tsp salt

½ cup dried cranberries

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1. Preheat oven to 350°F and line baking sheet.

2. Blend cottage cheese until smooth.

3. Mix cottage cheese, pumpkin, eggs, maple syrup, and vanilla.

4. Stir in dry ingredients.

5. Fold in cranberries.

6. Scoop, flatten slightly, and bake 14–18 minutes.

Do not overbake.

Flatten cookies slightly.

Cool before storing.