Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or silicone mat.

Place cottage cheese in a blender or food processor and blend on high until completely smooth and creamy, about 30-45 seconds.

In a large bowl, whisk together the smooth cottage cheese, Greek yogurt, eggs, melted butter (cooled), vanilla extract, and sweetener. Use a hand mixer on medium for about 1 minute until fully combined and creamy.

In a separate bowl, sift together almond flour, oat flour, protein powder, baking powder, cinnamon, and salt. Whisk well to distribute the protein powder evenly.

Add the dry ingredients to the wet mixture. Use a spatula to gently fold until just combined. Avoid overmixing.

Using a cookie scoop or tablespoon, drop dough onto the baking sheet about 2 inches apart. Shape into rounds if needed.

Bake for 12-15 minutes until cookies are golden on the edges but still soft in the center. Start checking at 12 minutes.

Let cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack to finish cooling.