Tuesday, June 25, 2013

Cottage cheese cookies

These cookies are a healthy option for a snack or even a dessert. They are not too sweet (however you can adjust the sweetness to your taste), thus it would be a perfect company to your afternoon tea.
These lovely cookies won't leave the "heavy" aftertaste in your stomach, which is pretty common after you had a piece of cake, for example.

Cottage cheese cookies
makes approx. 35 cookies

3.5 cups of non watery cottage cheese ( I used 3 blocks of farmer's cheese)
2 ripe bananas (add more if you like your dessert sweet)
1 tsp of vanilla
lemon zest from 1/2 lemon
1/2 cup any nuts you have. I had walnuts, pecans and almonds, coarsely chopped
1/2 cup dried apricots,coarsely chopped (add more if you want it sweet)
4 tbsp of flax/chia seeds
1/2 cup of quick oats, blended into a flour consistency
1 cup shredded coconut (no sugar added)
Optional: 3 tbsp of honey for sweet desserts lovers

Gently mix the cottage cheese with  bananas, vanilla, lemon zest and honey (if using it).
In a different bowl mix all the dry ingredients: oat flour, 1/2 cup of shredded coconut, nuts, flax/chia seeds and apricots.
Combine two mixtures together. Refrigerate for an hour.
Once ready to bake, preheat the oven to 350°F. Place a parchment paper on your baking sheet.
Using an ice cream spoon, scoop the cottage cheese mixture and form  cute little balls, dip each of them in the rest of the shredded coconut, and bake for 10 minutes.
Let it cool and refrigerate before serving.

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