Pumpkin Cottage Cheese Cookie Dough (16g Protein, No Bake)
Pumpkin cottage cheese cookie dough with 16g protein per serving. No bake, gluten free, and ready in 5 minutes with one blender and a bowl.
Servings: 6 servings
Calories: 236kcal
Ingredients
- ¾ cup cottage cheese full fat is recommended
- ¼ cup pumpkin puree
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- 1 cup almond flour
- 2 scoops vanilla protein powder
- ½ tsp pumpkin pie spice
- 3 tbsp white chocolate chips
Instructions
- In a blender or food processor combine cottage cheese, pumpkin puree, maple syrup and vanilla extract. Blend until smooth.
- Add the cottage cheese mixture to a medium bowl. Then add the almond flour, protein powder and pumpkin pie spice. Mix until combined and desired consistency is achieved.
- Fold in chocolate chips. Optional – top with flakey sea salt and enjoy!
Notes
Storage: Keep it in an airtight container in the fridge for up to 5 days. If it separates, just give it a quick stir.
Freezer: This is a great freezer recipe. Scoop the dough into balls, freeze them on a parchment-lined sheet until solid, then move to a freezer bag. They will keep for up to 3 months.
Nutrition
Serving: 1serving | Calories: 236kcal | Carbohydrates: 16g | Protein: 16g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 23mg | Sodium: 106mg | Potassium: 117mg | Fiber: 2g | Sugar: 11g | Vitamin A: 1655IU | Vitamin C: 1mg | Calcium: 120mg | Iron: 2mg