Pumpkin Cottage Cheese Cookie Dough
This easy Pumpkin Cottage Cheese Cookie Dough is soft, spoonable, and packed with all the protein- 17g protein in each serving! Made with cottage cheese, almond flour, pumpkin purée, and dark chocolate chips, it’s a simple fall gluten free dessert for when you want cookie dough without turning on the oven.
Equipment
- Blender or Food Processor
- Mixing Bowl
- Rubber or Silicone Spatula
Ingredients
- ¾ cup cottage cheese
- ¼ cup canned pumpkin purée
- 2 tablespoons pure maple syrup
- 1 tablespoon vanilla extract
- 1 ½ cups almond flour
- 1 scoop vanilla protein powder or pumpkin spice protein powder , optional
- 1 teaspoon pumpkin pie spice
- around ½ cup dark chocolate chips , but measure with your heart!
- Pinch of sea salt , optional
Instructions
- Blend the wet ingredients. Add the cottage cheese, pumpkin purée, maple syrup, and vanilla extract to a high-speed blender. Blend until completely smooth and creamy (about 1-2 minutes), scraping down the sides as needed.
- Combine the dry ingredients. In a large mixing bowl, whisk together the almond flour, vanilla protein powder, pumpkin pie spice and sea salt (if using).
- Mix the cookie dough. Pour the blended wet ingredients into the bowl with the dry ingredients. Using a silicone spatula, gently fold everything together until fully combined and a thick, cookie-dough-like consistency forms.
- Add the chocolate chips. Fold in your desired amount of dark chocolate chips, making sure they're evenly distributed throughout the dough.
- Serve and enjoy! Enjoy immediately or refrigerate until chilled for a firmer cookie dough texture.
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