S'mores cottage cheese cookie skillet (high protein)

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This s'mores cottage cheese cookie skillet (high protein) is what I make when I want a rich and summery dessert that still has nutrients. Cottage cheese makes this cookie skillet taste rich and moist while adding in a protein boost. And using oat flour for the base adds in both whole grains and fiber. Serve this dish warm with your favorite ice cream and dig in.

For more healthy cookie recipes try my high protein cookie skillet, pistachio butter chocolate chip cookies or my oat flour chocolate chip cookies.

Why you'll love this recipe

High-protein + satisfying. Cottage cheese boosts protein while keeping the texture tender and gooey.
Easy to make. One bowl, simple ingredients, and a quick bake make this perfect for an effortless dessert.
Gluten-free. Made with oat flour for structure without using wheat flour.
Soft + gooey texture. Think cookie dough with more structure - so dang good.

Ingredients

Full-fat cottage cheese: The secret ingredient that creates an incredibly soft texture while boosting the protein. Blend until completely smooth before using.
Egg: Helps bind everything together while keeping the cookie tender.
Vanilla extract: Adds warmth and enhances the chocolate flavor.
Maple syrup: Naturally sweetens the cookie while adding a subtle caramel flavor.
Oat flour: Keeps the skillet naturally gluten-free (if using certified gluten-free oats) and gives it a soft, chewy texture.
Salt: Balances the sweetness and enhances the chocolate.
Baking soda: Helps the cookie rise and stay soft.
Marshmallows: Melt into gooey pockets throughout the skillet.
Graham crackers: Add the classic s'mores crunch and flavor.
Chocolate chips: The melty chocolate that ties everything together.

Instructions

Preheat the oven and grease a 10-inch cast iron skillet.

Mix the wet ingredients, stir in the dry ingredients, then fold in the chocolate chips, graham crackers, and marshmallows.

Spread the batter into the skillet and top with extra chocolate chips and marshmallows if desired.

Bake until set, then finish with flaky salt and crushed graham crackers before serving warm.

Substitutions

Maple syrup: Honey can be substituted but I do not recommend using a granular sugar.
Cottage cheese: Greek yogurt should work as a substitute. I also think low fat cottage cheese would work but I do not recommend fat free!
Chocolate chips: I prefer dark chocolate but milk chocolate would be fine.

Storage instructions for gluten free cookie skillet

You can store the extra skillet in a sealed container in your fridge for up to 3 days. I definitely recommend serving it warm though!

Recipe FAQ

Is oat flour gluten free?

Oats are gluten free naturally. If you are concerned about cross contamination you can buy certified gluten free oat flour.

What is the texture of this skillet?

This skillet has a molten, cookie dough like texture. It is delicious.

Does this taste like cottage cheese?

No! Once blended and baked, the cottage cheese completely melts into the batter, leaving behind a rich, soft texture without any cottage cheese flavor.

Recipe Pro-Tips

Finish with flaky sea salt. A light sprinkle of flaky salt enhances the chocolate and marshmallow flavors while balancing the sweetness.

Use a high-quality cottage cheese. Since cottage cheese is the base of this recipe, using a creamy brand like Good Culture, Kalona, or Nancy's will give you the best flavor and texture.

Grease your skillet well. Be generous with the butter or oil to help prevent sticking and make serving much easier.

Stick with oat flour. This recipe was only tested with oat flour, so I can't guarantee the same results with any other type of flour.

Other cottage cheese recipes to try

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