Cottage Cheese and Apple! NO Wheat Flour! Ready in 10 Minutes! Soft and Tender Apple Cookies!

Hello everyone friends, Olia here. I want to share a recipe for healthy cottage cheese apple cookies. They turn out very tasty, soft on the inside and are easy to make. Also we'll make two versions of these cookies, one without wheat flour and one with it. There will be no source link. This is my little experiment. You can find all measurements not just in grams but also in cups and spoons in the video description. To start crack two eggs into a clean dry bowl. Room Room temperature is best, but straight from the fridge works too. Works too. My eggs are medium-sized. Add 100 grams of sugar to them. That's 4 heaping tablespoons. Add a pinch of salt to balance the flavor and a pinch of vanillin for a lovely aroma. Instead of vanillin, you can use 1 or 2 teaspoons of vanilla sugar. Beat with a mixer for 3-4 minutes on medium to high speed until the eggs lighten and increase in volume. In this case, you don't need to beat the eggs like a sponge cake. Also, if you're in a hurry or don't have a mixer, you can just whisk the eggs by hand for about a minute. The cookies will turn out just as good. Next, add 80 grams of softened butter. I took it out of the fridge beforehand so it reached room temperature, yee. Alternatively, you can just melt the butter in the microwave or in a saucepan on the stove. Next, add 180 grams of cottage cheese of any fat content and the main thing is that it shouldn't be too dry or rubbery. Mix everything with a mixer on low speed or just use a spatula or spoon. To avoid lumps in the dough, it's best to buy block style cottage cheese. It has a smoother texture and usually comes in 5% or 9% fat content. If your cottage cheese has lumps, blend it with an immersion blender first. If you have homemade cottage cheese, simply mashing it with a fork or potato masher is enough. This is the consistency you should get. Next, we will sift the flour. First, we'll prepare the cookies without wheat flour. Sift in 90 grams of rice flour, which is about 6 heaping tablespoons, and 20 grams of cornstarch. That is 1 very heaping tablespoon plus 1 10-gram packet of baking powder. That's 2 teaspoons. Mix the dough with a spatula or spoon. It gets very soft, so we'll sift in another 90 grams of oat flour. That's also about 6 heaping tablespoons. In total, we need 200 grams of dry ingredients. You can use just rice flour or just oat flour or do as I did and combine both types. Mix until you have a thick sticky dough that holds on to the spatula. For the filling, take 2 large apples weighing about 400 grams or 3 smaller ones. We use plenty of apples, about 400 grams. First, peel the apples. Cut them in half and remove the cores. Chop the apples into medium-sized pieces. Add the chopped apples to the dough. Optionally, you can add 20-30 grams of dried cranberries, raisins, or chopped nuts to taste. Mix the dough with a spatula or spoon. We need to combine all ingredients well. Line a standard 30 x 40 cm baking sheet with non-stick parchment paper. Using two spoons, place the cookie dough on the baking sheet at a small distance from each other. This means we don't touch the dough with our hands. This portion of ingredients makes about 15-20 cookies. If you scoop exactly one tablespoon of dough, you will get 20 cookies. Bake the cookies in a preheated oven at 180 degrees Celsius for about 25 minutes until lightly golden. Use a top-bottom heat setting without convection. The last 5 minutes you can move the tray higher to brown the tops of the cookies. Baking time is approximate and depends on the heating intensity of your oven. Well friends the result is golden very appetizing soft cottage cheese cookies with apples. Once the cookies have cooled a little dust them with powdered sugar on top. As you can see we have prepared gluten free cottage cheese cookies with apples. Importantly you cannot taste the cottage cheese. The cookie itself resembles a creamy sponge cake with pieces of soft apples. The cookies are moderately sweet, not cloying and very tasty. They are easy to make and stay fresh for a long time. The next day these cookies are just as good. I kept them in the refrigerator overnight. I will show you how to prepare these cookies with wheat flour. Similarly whisk or simply beat two eggs with a whisk. Then add the butter and cottage cheese, just like in the first version. Stir together. Next, sift the wheat flour and one 10g packet of baking powder through a sieve in portions. Mix the dough with a spatula. Add the flour gradually, as everyone's eggs are different sizes. The fat content of cottage cheese varies and everyone's flour is different too. You will need about 250-280g of flour. This is one 250ml cup heaping plus 3-4 heaping tablespoons. But as always, focus on the consistency of the dough rather than the amount of flour. The resulting dough is viscous and sticky. It is not firm enough to form into a ball, but it is quite difficult to knead with a spatula or spoon. Add the chopped apples and other additions to the dough to taste. This time I scooped exactly 1 tablespoon of dough and it made 20 pieces. You don't need to arrange this dough neatly, however it lands is fine. These cookies are not perfect, and that's their charm. Bake similarly for about 25 minutes at 180 degrees Celsius in a preheated oven. Perhaps it's a quirk of my oven, but for some reason the bottom browns while the top stays light. That is why at the end I move the tray up to finish browning the tops. It might be different for you, I don't know. The result is very delicious cottage cheese cookies with apples. Usually this recipe is made without cottage cheese but in my opinion the cottage cheese made these cookies healthier and tastier. The cookies are soft, not dry, moderately sweet and light. Dust them with powdered sugar on top and enjoy. They disappear very quickly. I was always curious what would happen if I made the dough softer, not as thick as it's usually made. So I made it again and this time I added only 230g of flour. The consistency of the dough is much softer. Just like before, I added chopped apples to the dough and placed them on a baking sheet. The preparation is the same, just with less flour. As you can see, in this case, the cookies spread a bit during baking and turn out very very soft. If you like cookies that melt in your mouth, add a little less flour and they will turn out even softer and more delicate. That is, don't make the consistency thick, but let the dough have a creamy consistency. As you can clearly see for yourselves, it works perfectly well this way too. Accordingly, you can experiment with this recipe and adapt it to your family's tastes. I hope you like my version of the preparation and will use it. As always, please support this video with a like and a subscription. I look forward to your feedback in the comments. I wish everyone a peaceful sky above. Until we meet again, my dears, bye-bye.