14 Incredible Healthy Cottage Cheese Cookies Your Kids Will Devour

You want snacks that feel a little indulgent but are actually packed with protein, calcium, and real food. These healthy cottage cheese cookies are exactly that — soft, flavorful, and sneaky with wholesome ingredients. Whether you're packing lunches, filling an after-school snack box, or baking with your kids, these recipes make cottage cheese taste like cookie magic.

Inside you'll find 14 kid-tested recipes ranging from classic chocolate chip to pumpkin spice, savory cheese-herb bites, and gluten-free almond cookies. Each recipe lists exact measurements, clear instructions, and helpful serving tips. These healthy cottage cheese cookies your kids will devour are easy to make, fridge-friendly, and customizable for picky eaters. Grab a whisk and let's get baking — you’ll have protein-packed cookies on the table in under 30 minutes of active time for many of these.

1. Healthy Cottage Cheese Cookies Your Kids Will Devour — Classic Chocolate Chip

These classic chocolate chip cookies sneak in cottage cheese for a tender, moist crumb. They balance sweet chocolate with a hint of vanilla and a soft, cakey texture. Kids love the melty chocolate pockets and parents love the protein boost. They smell warm and buttery right out of the oven, with golden edges and soft centers.

Ingredients

• 1 cup cottage cheese (full-fat or 2%)
• 1/2 cup unsalted butter, softened
• 2/3 cup brown sugar, packed
• 1 large egg, room temperature
• 1 tsp pure vanilla extract
• 1 1/4 cups all-purpose flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 3/4 cup semisweet chocolate chips
• 1/4 cup quick oats (optional for texture)
• Optional: 1/2 tsp cinnamon

Instructions

1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment.
2. In a bowl, cream softened butter and brown sugar until light, about 2 minutes.
3. Add egg, vanilla, and cottage cheese. Mix until combined; some small curds are fine.
4. Whisk flour, baking soda, salt, and cinnamon in a separate bowl.
5. Fold dry ingredients into wet until just combined. Stir in chocolate chips and oats.
6. Scoop 2-tablespoon portions onto the sheet, spaced 2 inches apart.
7. Bake for 10–12 minutes, until edges are light golden and centers look set.
8. Toothpick inserted in center should come out with a few moist crumbs, not raw batter.
9. Cool on sheet 5 minutes, then transfer to a rack to cool fully. Cookies firm as they cool.

How to Serve It

Serve stacked on a bright plate with a glass of cold milk or yogurt dip. Garnish with extra chocolate chips or a light dusting of powdered sugar. Store in an airtight container at room temp 2–3 days, or freeze in a zip-top bag up to 1 month. Pack into school lunchboxes or set out as an after-school snack. Enjoy warm for melty chips or cooled for easier packing.

2. Banana Oat Cottage Cheese Cookies (No Refined Sugar)

These banana oat cookies blend mashed banana and cottage cheese for natural sweetness and moistness. They’re low on refined sugar and chewy, with oat texture and a hint of cinnamon. Great for breakfast-on-the-go or a healthy treat after playtime. Fans of banana bread and chewy oatmeal cookies will love these.

Ingredients

• 1 cup cottage cheese (2% works well)
• 1 large ripe banana, mashed (about 1/2 cup)
• 2 tbsp honey or maple syrup
• 1 large egg, room temperature
• 1 tsp pure vanilla extract
• 1 cup rolled oats
• 3/4 cup whole wheat flour
• 1/2 tsp baking powder
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 1/4 cup raisins or chopped walnuts (optional)

Instructions

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment.
2. Mash banana until smooth. Stir in cottage cheese, honey, egg, and vanilla.
3. In another bowl, whisk oats, whole wheat flour, baking powder, cinnamon, and salt.
4. Combine wet and dry until just mixed. Fold in raisins/walnuts if using.
5. Drop 3-tablespoon scoops onto the pan and flatten slightly.
6. Bake 12–14 minutes until tops are set and edges are golden.
7. Toothpick should come out clean or with a few crumbs.
8. Cool 5 minutes on sheet, then transfer to a rack to finish cooling.

How to Serve It

Plate with sliced bananas and a drizzle of honey. These pair nicely with milk or a small yogurt cup. Store in an airtight container at room temp 2 days, refrigerated 4–5 days, or freeze up to 2 months. Make batter ahead and freeze scoops for quick baking later. Perfect for busy mornings or snack bowls.

3. Peanut Butter Cottage Cheese Cookies (Protein-Packed)

These are dense, soft peanut butter cookies with cottage cheese folded in for extra protein and moisture. They have a rich nutty flavor and a melt-in-your-mouth center. Ideal for active kids who need sustained energy. The aroma of toasted peanut and vanilla fills the kitchen.

Ingredients

• 1 cup cottage cheese (full-fat recommended)
• 1 cup creamy peanut butter, room temperature
• 2/3 cup brown sugar, packed
• 1 large egg, room temperature
• 1 tsp vanilla extract
• 1 1/4 cups all-purpose flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup quick oats
• Optional: 1/3 cup mini chocolate chips

Instructions

1. Preheat oven to 350°F (175°C). Line baking sheets with parchment.
2. Beat peanut butter and brown sugar until smooth.
3. Add egg, vanilla, and cottage cheese, mixing until blended.
4. Stir in flour, baking soda, and salt until combined.
5. Fold in oats and chocolate chips if using.
6. Roll 2-tablespoon portions and place on sheet; flatten gently with fork for a crisscross.
7. Bake 10–12 minutes, until edges lightly golden.
8. Toothpick should come out with a few moist crumbs or be clean.
9. Cool 5 minutes on pan, then transfer to rack to cool completely.

How to Serve It

Serve with apple slices or celery sticks for a classic combo. Sprinkle flaky sea salt on top for contrast. Keep cookies in an airtight container at room temp 3 days or refrigerate up to 1 week. Freeze baked cookies up to 2 months. These work well for post-play snacks or easy lunchbox treats.

4. Healthy Cottage Cheese Cookies Your Kids Will Devour — Lemon Blueberry Softies

These lemon blueberry cookies are bright, soft, and studded with juicy berries. Cottage cheese keeps them tender and slightly tangy. They’re fragrant with lemon zest and have a cake-like crumb kids love. Serve at brunch or as a sunny snack — they taste like summer.

Ingredients

• 1 cup cottage cheese (2% for tang)
• 1/2 cup unsalted butter, softened
• 2/3 cup granulated sugar
• 2 large eggs, room temperature
• 2 tbsp lemon zest (about 2 lemons)
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 3/4 cup fresh blueberries
• Optional: 1 tbsp lemon juice

Instructions

1. Preheat oven to 350°F (175°C). Line two pans with parchment.
2. Cream butter and sugar until pale, 2–3 minutes.
3. Add eggs, one at a time, then stir in cottage cheese, lemon zest, lemon juice, and vanilla.
4. Whisk flour, baking powder, and salt in another bowl.
5. Fold dry ingredients into wet until just combined.
6. Gently fold in blueberries to avoid crushing.
7. Drop 3-tablespoon scoops onto baking sheets, slightly flatten.
8. Bake 12–14 minutes until tops are set and edges are light golden.
9. Toothpick should come out clean or with a few moist crumbs.
10. Cool 5 minutes on sheet, then transfer to rack.

How to Serve It

Dust with powdered sugar and top with extra blueberries. Serve with lemon yogurt or a chamomile tea for kids who love warm drinks. Store airtight in fridge 3–4 days because of the fruit. Freeze baked cookies for 1 month. These are lovely for spring brunches or picnic snack packs.

5. Cinnamon Raisin Cottage Cheese Cookies (Whole Grain)

Warm cinnamon and sweet raisins make these whole-grain cookies feel cozy and familiar. Cottage cheese keeps them soft and gives a subtle tang that complements spices. They’re chewy with toasted oat notes, great for lunchboxes or snack time. Kids who like cinnamon toast will be fans.

Ingredients

• 1 cup cottage cheese (2%)
• 1/2 cup unsalted butter, softened
• 2/3 cup brown sugar
• 1 large egg, room temperature
• 1 tsp vanilla extract
• 1 1/4 cups rolled oats
• 3/4 cup whole wheat flour
• 1/2 tsp baking soda
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 3/4 cup raisins
• 1/4 tsp salt

Instructions

1. Preheat oven to 350°F (175°C) and line a baking sheet.
2. Cream butter and brown sugar until fluffy.
3. Add egg, vanilla, and cottage cheese; mix until smooth.
4. In a bowl, combine oats, whole wheat flour, baking soda, cinnamon, nutmeg, and salt.
5. Fold dry into wet, then stir in raisins.
6. Scoop 2-tablespoon portions, place 2 inches apart.
7. Bake 11–13 minutes until edges are golden and centers set.
8. Use toothpick to check: should come out with a few moist crumbs.
9. Cool 5 minutes on sheet, then transfer to rack.

How to Serve It

Serve with a smear of almond butter or cream cheese. Try alongside warm apple cider in fall or with a yogurt parfait. Store in an airtight container up to 4 days, or freeze up to 2 months. Make the dough ahead and bake fresh for warm cookies at snack time.

6. Pumpkin Spice Cottage Cheese Cookies (Fall Favorite)

These pumpkin spice cookies are soft, moist, and lightly spiced. Cottage cheese pairs with pumpkin puree to give structure and a delicate tang. They’re perfect for cool afternoons and for kids who love seasonal flavors. Expect warm notes of cinnamon, ginger, and nutmeg.

Ingredients

• 1 cup cottage cheese (2%)
• 1/2 cup unsalted butter, softened
• 2/3 cup brown sugar
• 1/2 cup pumpkin puree (not pumpkin pie mix)
• 1 large egg, room temperature
• 1 tsp vanilla extract
• 1 1/4 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp salt

Instructions

1. Preheat oven to 350°F (175°C). Line baking sheets with parchment.
2. Cream butter and brown sugar until light.
3. Add pumpkin, egg, cottage cheese, and vanilla; mix until smooth.
4. Whisk flour, baking soda, spices, and salt in another bowl.
5. Fold dry ingredients into wet until combined.
6. Drop 3-tablespoon scoops onto prepared sheet and flatten slightly.
7. Bake 12–14 minutes until edges are set and slightly golden.
8. Toothpick should come out clean or with a few crumbs.
9. Cool 5 minutes on sheet, then transfer to a rack.

How to Serve It

Top with a dollop of whipped cream or maple cream cheese for a seasonal treat. Pair with warm milk or spiced cider. Keep refrigerated up to 4 days because of pumpkin. Freeze batches in freezer-safe bags for quick snacks. Great for Halloween or Thanksgiving cookie plates.

7. Healthy Cottage Cheese Cookies Your Kids Will Devour — Double Chocolate Fudgy Drops

These double chocolate cookies are fudgy and rich, with cottage cheese making them unexpectedly tender. Cocoa and melted chocolate create deep flavor while the cottage cheese keeps texture moist. Kids who love chocolate will adore these as a special treat. They smell like a warm chocolate bakery.

Ingredients

• 1 cup cottage cheese (full-fat)
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• 1/2 cup unsweetened cocoa powder
• 3/4 cup all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup melted dark chocolate, cooled slightly
• 1/2 cup chocolate chips or chunks

Instructions

1. Preheat oven to 350°F (175°C). Line baking sheets with parchment.
2. Cream butter and sugar until fluffy.
3. Add eggs, one at a time, then stir in vanilla, cottage cheese, and melted chocolate.
4. Whisk cocoa, flour, baking powder, and salt in another bowl.
5. Fold dry into wet until just mixed. Stir in chocolate chips.
6. Drop 2-tablespoon scoops onto sheet; slightly flatten.
7. Bake 10–12 minutes until edges are set but centers remain soft.
8. Toothpick may show some moist crumbs—centers should not be raw.
9. Cool 7 minutes on pan, then transfer to rack to finish cooling and set.

How to Serve It

Serve warm for melty centers, or cooled with a cold glass of milk. Garnish with cocoa nibs or a light dusting of powdered sugar. Store at room temp 2 days, refrigerate up to 5 days. Freeze baked cookies up to 1 month. Great for chocolate celebrations or movie nights.

8. Blueberry Almond Cottage Cheese Cookies (Gluten-Free Option)

These are naturally gluten-free when made with almond flour. Cottage cheese keeps them moist while almonds add a tender crumb and mild nutty flavor. Blueberries burst with juicy sweetness in every bite. Ideal for kids with gluten sensitivity and for anyone craving a lighter cookie.

Ingredients

• 1 cup cottage cheese (2%)
• 1/2 cup almond butter or 1/2 cup unsalted butter, softened (for nut-free)
• 1/3 cup honey or maple syrup
• 1 large egg, room temperature
• 1 tsp vanilla extract
• 2 cups almond flour
• 1/2 tsp baking powder
• 1/4 tsp salt
• 3/4 cup fresh blueberries
• 1/4 cup sliced almonds
• Optional: 1 tsp lemon zest

Instructions

1. Preheat oven to 350°F (175°C). Line baking sheets with parchment.
2. Mix cottage cheese, butter (or almond butter), and honey until smooth.
3. Add egg, vanilla, and lemon zest; mix to combine.
4. Stir in almond flour, baking powder, and salt until a soft dough forms.
5. Gently fold in blueberries and sliced almonds.
6. Drop 2-tablespoon scoops and flatten slightly.
7. Bake 10–12 minutes until edges are golden and tops set.
8. Toothpick should come out clean or with a few moist crumbs.
9. Cool 5 minutes on sheet, then transfer to rack.

How to Serve It

Serve with a smear of almond butter or ricotta. These pair well with herbal tea or milk. Store refrigerated up to 5 days due to fresh fruit. Freeze baked cookies in layers with parchment up to 2 months. Perfect for gluten-free lunchboxes or picnics.

9. Zucchini Cottage Cheese Cookies (Sneaky Veggie Boost)

Grated zucchini adds moisture and subtle vegetable sweetness, while cottage cheese keeps these cookies soft. They’re lightly spiced and great for sneaking extra veggies into snacks. Kids who love muffins will enjoy these cookie-shaped treats. Expect a tender bite and delicate green flecks throughout.

Ingredients

• 1 cup cottage cheese (2%)
• 1/2 cup unsalted butter, softened
• 2/3 cup brown sugar
• 1 large egg, room temperature
• 1 tsp vanilla extract
• 1 cup grated zucchini, squeezed dry
• 1 1/4 cups all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 1/2 cup chopped walnuts or chocolate chips (optional)

Instructions

1. Preheat oven to 350°F (175°C). Line baking sheets with parchment.
2. Cream butter and brown sugar until light.
3. Add egg, vanilla, and cottage cheese; mix until combined.
4. Fold in drained zucchini.
5. Whisk flour, baking soda, cinnamon, and salt.
6. Stir dry into wet until just combined. Fold in walnuts or chips if using.
7. Drop 3-tablespoon scoops onto pans; flatten slightly.
8. Bake 12–14 minutes until golden at edges and set on top.
9. Toothpick should come out clean or with a few crumbs.
10. Cool 5 minutes on sheet, then move to rack.

How to Serve It

Serve with a smear of cream cheese or a small fruit salad. Store in fridge up to 4 days because of zucchini. Freeze baked cookies for 2 months. These are excellent for sneaking greens into snack time or sending in lunchboxes.

10. Carrot Cake Cottage Cheese Cookies (With Cream Cheese Frosting)

These carrot cake cookies taste like mini cake bites. Shredded carrot and cinnamon bring warm flavor while cottage cheese adds tenderness. Top with a little cream cheese frosting and kids think they’re dessert. The texture is moist and slightly chewy.

Ingredients

• 1 cup cottage cheese (2%)
• 1/2 cup unsalted butter, softened
• 2/3 cup brown sugar
• 1 large egg, room temperature
• 1 tsp vanilla extract
• 1 cup grated carrot, squeezed dry
• 1 1/4 cups all-purpose flour
• 1/2 tsp baking soda
• 1 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1/4 tsp salt
• 1/3 cup chopped walnuts or raisins
• For frosting: 4 oz cream cheese, 2 tbsp powdered sugar, 1 tsp milk

Instructions

1. Preheat oven to 350°F (175°C). Line baking sheets.
2. Cream butter and brown sugar until fluffy.
3. Add egg, vanilla, and cottage cheese; mix well.
4. Stir in grated carrot.
5. Whisk flour, baking soda, spices, and salt.
6. Fold dry ingredients into wet; add walnuts/raisins.
7. Drop 3-tablespoon scoops; flatten slightly.
8. Bake 12–14 minutes until edges are golden.
9. Toothpick should come out mostly clean.
10. Cool 10 minutes on sheet before transferring.
11. For frosting, beat cream cheese, powdered sugar, and milk until spreadable. Top cooled cookies.

How to Serve It

Spread a thin layer of cream cheese frosting and sprinkle chopped walnuts. Pair with milk or warm cinnamon-spiced tea. Refrigerate leftover frosted cookies 3–4 days. Freeze plain cookies, then frost after thawing. Great for birthday party snacks or toddler tea time.

11. Oatmeal Raisin Cottage Cheese Cookies (Comfort Classic)

This oatmeal raisin variation uses cottage cheese for a softer, almost cake-like texture. Warm cinnamon and chewy raisins make these a comfort cookie. Kids who love chewy treats will enjoy the hearty mouthfeel. They smell like cozy kitchens and freshly toasted oats.

Ingredients

• 1 cup cottage cheese (2%)
• 1/2 cup unsalted butter, softened
• 2/3 cup brown sugar
• 1 large egg, room temperature
• 1 tsp vanilla extract
• 1 1/4 cups rolled oats
• 3/4 cup all-purpose flour
• 1/2 tsp baking soda
• 1 tsp ground cinnamon
• 1/4 tsp salt
• 3/4 cup raisins
• Optional: 1/4 cup chopped pecans

Instructions

1. Preheat oven to 350°F (175°C). Line baking sheets with parchment.
2. Cream butter and brown sugar until light.
3. Add egg, vanilla, and cottage cheese; mix until combined.
4. Stir in oats, flour, baking soda, cinnamon, and salt.
5. Fold in raisins and pecans.
6. Drop 3-tablespoon scoops and flatten slightly.
7. Bake 12–14 minutes until edges are golden.
8. Toothpick should come out clean or with moist crumbs.
9. Cool 5 minutes on sheet, then transfer to rack.

How to Serve It

Serve with warm milk or a cinnamon-spiced latte for grown-ups. Sprinkle with toasted oats for visual appeal. Store airtight at room temp 3 days, refrigerate up to 1 week. Freeze portions of dough to bake fresh later.

12. Sugar-Free Cottage Cheese Cookies (Stevia or Erythritol)

This sugar-free version uses erythritol or stevia for sweetness while cottage cheese provides moisture. They’re ideal if you avoid refined sugars but still want something cookie-like. Texture is soft with subtle sweetness. Good for kids who tolerate sugar substitutes or for parents trimming added sugars.

Ingredients

• 1 cup cottage cheese (2%)
• 1/2 cup unsalted butter, softened
• 2/3 cup erythritol or equivalent sweetener
• 1 large egg, room temperature
• 1 tsp vanilla extract
• 1 1/4 cups all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 tsp cinnamon
• 1/4 cup chopped nuts or sugar-free chocolate chips
• Optional: 1/2 tsp lemon zest

Instructions

1. Preheat oven to 350°F (175°C). Prepare baking sheets.
2. Cream butter and sweetener until fluffy.
3. Add egg, vanilla, and cottage cheese; mix until combined.
4. Whisk flour, baking powder, salt, and cinnamon.
5. Fold dry ingredients into wet; add nuts or chips.
6. Drop 2-tablespoon scoops onto prepared pan.
7. Bake 10–12 minutes until edges lightly golden.
8. Toothpick should come out clean or with a few crumbs.
9. Cool 5 minutes, then transfer to wire rack.

How to Serve It

Top with a thin spread of sugar-free jam or nut butter. These pair well with herbal tea or milk. Store airtight in fridge up to 1 week because of cottage cheese. Freeze for 2 months. Taste-test sweetener amounts and adjust to your family's preference.

13. Savory Herb & Cheese Cottage Cheese Cookies (Lunchbox Savory Snack)

These savory cookies are a departure from sweets. Cottage cheese, cheddar, and herbs make savory bites that taste like mini biscuits. They’re great for lunchboxes or as a side to soup. Kids who enjoy grilled cheese or cheese sticks will like these savory snaps.

Ingredients

• 1 cup cottage cheese (full-fat)
• 1/2 cup unsalted butter, softened
• 1 cup sharp cheddar, finely grated
• 1 large egg, room temperature
• 1 tsp Dijon mustard (optional)
• 1 1/4 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1 tsp dried rosemary, crushed
• 1 tsp dried thyme or 1 tbsp fresh thyme, chopped
• 1/4 tsp black pepper

Instructions

1. Preheat oven to 375°F (190°C). Line a baking sheet.
2. Cream butter and cottage cheese until smooth; beat in egg and mustard.
3. Stir in grated cheddar and herbs.
4. Whisk flour, baking powder, salt, and pepper.
5. Fold dry into wet until a soft dough forms.
6. Roll into 1 1/2-inch balls and flatten slightly.
7. Bake 12–14 minutes until golden and edges crisp.
8. Touch test should feel set and slightly firm.
9. Cool 5 minutes on pan, then transfer to rack.

How to Serve It

Serve warm beside tomato soup or with sliced apple. Garnish with fresh thyme or a sprinkle of extra cheese. Store in an airtight container in the fridge 3–4 days. Reheat briefly in a toaster oven for crisp edges. Great for savory snack boxes or picnic sides.

14. Almond Joy Cottage Cheese Cookies (Coconut-Chocolate-Nut)

These Almond Joy-inspired cookies combine coconut, almonds, chocolate, and cottage cheese for a tropical twist. They’re chewy, nutty, and just sweet enough. Kids who love candy bars will approve of the flavors without the excess sugar. The aroma of toasted coconut is irresistible.

Ingredients

• 1 cup cottage cheese (2%)
• 1/2 cup unsalted butter, softened
• 2/3 cup brown sugar
• 1 large egg, room temperature
• 1 tsp vanilla extract
• 1 1/4 cups all-purpose flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 3/4 cup shredded unsweetened coconut
• 1/2 cup chopped almonds
• 1/2 cup semisweet chocolate chips

Instructions

1. Preheat oven to 350°F (175°C). Line baking sheets with parchment.
2. Cream butter and brown sugar until light.
3. Add egg, vanilla, and cottage cheese; mix until smooth.
4. Stir in flour, baking soda, and salt.
5. Fold in coconut, almonds, and chocolate chips.
6. Drop 3-tablespoon scoops and flatten slightly.
7. Bake 12–14 minutes until edges are golden and coconut is lightly toasted.
8. Toothpick should show a few crumbs but no raw batter.
9. Cool 5 minutes on pan, then transfer to rack.

How to Serve It

Drizzle with melted chocolate for a pretty finish and extra appeal. Serve with tropical fruit like pineapple or mango. Store airtight at room temp 2–3 days, refrigerate up to 1 week. Freeze up to 2 months for quick treats. Nice for summer parties or after-school tropical snacks.

These 14 recipes give you a wide range of flavors, textures, and options so you can rotate snacks and keep kids excited about homemade treats. You’ve got chocolatey fudgy cookies, fruity softies, veggie-packed options, savory bites, and sugar-free choices — all using cottage cheese for moisture and protein. Try a few to see which ones your kids adore, and save or pin this list for busy afternoons and lunchbox inspiration. Which flavor do you think your kids will ask for first — chocolate, fruit, or something savory? Share these with friends or bake together for double the fun.