Savor the taste of autumn with this delightful Cottage Cheese Pumpkin Cookie Dough. Start by combining creamy low-fat cottage cheese with aromatic vanilla extract for a rich base. Introduce canned pumpkin purée for that quintessential fall flavor. Blend in coconut flour and vanilla protein powder for texture and a protein boost. Enhance the seasonal taste with a dash of pumpkin pie spice, adjusting to your preference. Finally, fold in a generous portion of dark chocolate chips for a decadent touch. Enjoy this guilt-free indulgence as a snack or dessert, perfect for satisfying those autumn cravings.
INGREDIENTS
16 oz low-fat cottage cheese
2 teaspoons vanilla extract
1/3 cup canned pumpkin purée
1/2 cup + 1 T coconut flour
1/2 c vanilla protein powder
1-2 tsp pumpkin pie spice (depending on how much you like it)
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1 c dark chocolate chips, used @ghiradelli 65% cacao
STEPS
Add cottage cheese, pumpkin, and vanilla to blender and blend. Pour into a bowl and add remaining ingredients. Stir well.
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Store in fridge to thicken up. Good for as long as the cottage cheese is good. Check expiration date. Makes 10 - 1/4 c servings.
Note: if using plant-based protein, you may need to add some almond milk to thin.
Cottage Cheese Pumpkin Cookie Dough
Ingredients
- 16 oz low-fat cottage cheese
- 2 teaspoons vanilla extract
- 1/3 cup canned pumpkin purée
- 1/2 cup + 1 T coconut flour
- 1/2 c vanilla protein powder
- 1-2 tsp pumpkin pie spice (depending on how much you like it)
- 1 c dark chocolate chips
Steps
- Add cottage cheese, pumpkin, and vanilla to blender and blend. Pour into a bowl and add remaining ingredients. Stir well.
- Store in fridge to thicken up. Good for as long as the cottage cheese is good. Check expiration date. Makes 10 - 1/4 c servings.
Nourishment Breakdown
Calories
149Fat
7 gStarch/Carbs
16 gProtein
8 gFiber
4 gPROTEIN cottage cheese, powder
FAT dark chocolate
FIBER coconut flour
CARB/STARCH some sugar in chocolate, pumpkin
3 comments
Any sub for the coconut flour? 👀
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thepeachiespoon replied:
Any flour can be a swap but 1/4 c coconut flour = 1 c all other flours. Almond will add more fat and calories and oat or wheat will add more carbs. 😊
On your fb page you have a cream cheese frosting…. Has to go to pintrest to find recipe bc you don’t share it in fb, so wondering if this is even same recipe?
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thepeachiespoon replied:
This recipe you’re commenting on is a pumpkin edible cookie dough recipe without icing. For the pumpkin protein cookies with cream cheese icing, that’s another recipe completely. Use the search bar on my website above for the other recipe with icing
i made this twice in two days! my family devoured it! so yummy (:
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thepeachiespoon replied:
Makes me so happy! Love having a batch in the fridge. You can make into a dozen cookies and bake at 350° for 12-14 min for a change up too.