Description
This version of the viral cottage cheese cookie dough is made without almond flour and a much more balanced ratio of protein, carbs, and fat than the original!
Feel free to use your favorite protein powder or change up the flavor based on the flavor of protein powder.
Ingredients
Units
Scale
- 2 cups 2% cottage cheese
- 1 15-oz can chickpeas/garbanzo beans, drained and rinsed
- 2 tablespoons pure maple syrup (optional)
- 1/8 teaspoon salt
- 1/2 cup coconut flour
- 2 tablespoons oat flour
- 4 scoops protein powder (my favorite is Peanut Butter Prime Protein)
- 1 teaspoon pure vanilla extract
- 1/2 cup mini chocolate chips
Instructions
- Add the chickpeas, cottage cheese, maple syrup, vanilla extract, and salt to a high-powered blender or food processor. Process on high until smooth, stopping to scrape down the sides as needed.
- In a large bowl, combine the coconut flour and protein powder. Pour the cottage cheese mixture in and stir until completely combined. Add the chocolate chips and fold them into the dough with a spatula.
- At this point, you can chill the cookie dough as-is for at least 30 minutes before eating with a spoon. Otherwise, you can scoop the dough into about 16 individual mounds on a parchment-lined baking sheet and chill in the fridge or freezer for at least 30 minutes. Transfer to an airtight container and refrigerate for up to 5 days or freeze for up to 3 months.