Pumpkin Chocolate Chip Cookies (Edit recipe)

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You do not want to skip over these cottage cheese pumpkin chocolate chip cookies! With 10g of protein, 8 carbs, and 6g of fat…this is more than just a cookie - it’s a blood sugar friendly + protein filled treat! Want to level these up? Use this Pumpkin Spice protein powder (discount automatically applied through link). Keep in mind: these have a thick and soft texture so they aren't like your typical cookie but they ARE a great snack to have on hand!

10 minutes

20 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	195
Fat:	10 g
Carbohydrates:	8 g
Protein:	18 g
Cholesterol:	11 g
Sodium:	393 mg
Fiber:	4 g
Sugars:	3 g
Calculated per serving.

Serves: 10

Ingredients

2 cups Organic (lactose free, Good Culture) Cottage Cheese, blended
0.25 cup Almond Butter
0.25 cup Pumpkin Purée
2 tsp Pure Vanilla Extract
0.5 tsp Ground Cinnamon
0.333 cup Coconut Flour
2 Tbsp Coconut Flour
0.5 cup Vanilla Protein Powder (Nuzest), click on shopping cart for discount
1 tsp Pumpkin Pie Spice
0.25 cup Dark Chocolate Chips

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Blend cottage cheese until smooth (I used an immersion blender right in the container!) then add to a bowl with the almond butter, pumpkin purée, and vanilla and mix together.
Add the dry ingredients and stir until combined.
Fold in chocolate chips.
With a cookie scoop, scoop onto a parchment lined baking sheet and slightly flatten.
Bake at 350 for 15-20 min. Let sit for at least 15 min before removing from pan (you may need to use a spatula to keep their shape) to finish cooling on a cooling rack. They will firm up as they cool.