If you’re looking for a high-protein, guilt-free dessert that takes just a few minutes to make, let this Pumpkin Cottage Cheese Cookie Dough Recipe answer your sweet tooth prayers. It’s loaded with autumnal flavors and an authentic cookie dough texture without the risk of raw eggs. Better yet, it’s loaded with protein to help you reach your daily goals (with dessert)!
Be sure to check our collection of mouth-watering recipes for more ideas and inspiration.
We love how easy it is to tweak this recipe, too. You can skip the pumpkin spice seasoning altogether if you’d like. We tried replacing it with almond extract and dark chocolate chips on our most recent kitchen adventure.
It was a beautiful thing. Other variations to consider: raspberries and white chocolate chips, PB2 powder and milk chocolate chips or almond slivers and honey.
Ingredients
- 1 cup Breakstone’s cottage cheese (splurge a little—go for full fat!)
- 2 tbsp maple syrup
- 1 1/2 tsp pumpkin spice seasoning (we love this one best because it has the right flavor balance)
- 1 tsp vanilla extract
- 1 1/4 cup almond flour
- 1/4 cup vanilla protein powder (we tried several protein powders, this vanilla powder is the tastiest and cleanest with 21 grams of protein per serving!)
- 1/4 cup small white chocolate chips
Instructions
- Blend cottage cheese, maple syrup, pumpkin spice and vanilla extract in a food processor or blender until smooth.
- Transfer to a large mixing bowl.
- Stir in the remaining ingredients (try not to eat all the chocolate chips on their own).
- Cool in the fridge for a few minutes to set, then store this cottage cheese cookie dough recipe in a covered container for up to three days refrigerated.
Gear you’ll need
- A blender or food processor (we’re fans of the Ninja model that’s easy to clean and care for)
- A mixing bowl
- We love storing these in individual ramekins for perfect portioning
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Easy Pumpkin Cottage Cheese Cookie Dough Recipe
Ingredients
- 1 cup Breakstone's cottage cheese (splurge a little—go for full fat!)
- 2 tbsp maple syrup
- 1 1/2 tsp pumpkin spice seasoning
- 1 tsp vanilla extract
- 1 1/4 cup almond flour
- 1/4 cup vanilla protein powder
- 1/4 cup small white chocolate chips
Instructions
- Blend cottage cheese, maple syrup, pumpkin spice and vanilla extract together in a food processor or blender until smooth.
- Transfer to a large mixing bowl.
- Stir in remaining ingredients (try not to eat all the chocolate chips on their own).
- Cool in the fridge for a few minutes to set, then store in a covered container for up to three days refrigerated.
Notes
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