Cookies that taste like cheesecake: oats and protein bound with cream cheese, with a blueberry jam swirled through. Seven at 9.5g of protein and 107 calories each.

Mixing by hand rather than blending leaves chunks of cream cheese and blueberry, which is what makes them read as cheesecake.

Ingredients

  • Oats — 1 cup (quick or rolled) [P 12 C 54 F 6]
  • Fat-free cream cheese — 4 oz [P 14 C 6 F 0]
  • Fat-free plain Greek yogurt — ⅓ cup [P 8 C 4 F 0]
  • Protein powder — 1 scoop, ~30 g (vanilla) [P 24 C 3 F 1]
  • Whole egg — 1 [P 6 C 0 F 5]
  • Frozen blueberries — 1 cup [P 1 C 21 F 0]
  • Sugar-free maple syrup — 2–4 tbsp
  • Baking powder — ½ tsp

Method

  1. Heat the oven to 375°F / 190°C.
  2. Jam. Cook the blueberries in a pan until they break down; set aside.
  3. Mix. Blend the oats into a powder, then combine with the cream cheese, yogurt, egg, protein and maple to a thick, chunky dough. Swirl in the blueberry jam.
  4. Bake. Spoon 7 cookies onto a tray and bake 9–10 minutes.

What to eat it with

  • A glass of milk.
  • A little extra jam on top.
  • Lemon zest in the dough.

Variations

  • Smoother: blend everything for a uniform cookie.
  • Different fruit: raspberry or strawberry jam.
  • Dairy-free: plant cream cheese, plant yogurt and plant protein.

Honest notes

  • Fibre: about 1.5g a cookie, from the oats and blueberries.
  • Protein depends on your powder: the 9.5g a cookie assumes a ~30g scoop plus the cream cheese.
  • Keep cool: the cream cheese means these belong in the fridge, unlike the drier protein cookies.