Can I taste the chickpeas in this cookie dough?

Honestly? No, you really can't. Once you blend them with the cottage cheese and add chocolate chips, the chickpeas just disappear into a creamy, sweet base. Jessica had no idea they were in there until I told her, and she still asks for this recipe weekly.

What protein powder works best for this recipe?

I've had the best results with peanut butter, vanilla, or chocolate whey protein. Plant-based proteins work too, but pick one you already love because the flavor comes through. Avoid super gritty ones since they affect the texture.

Can I make this cottage cheese cookie dough without protein powder?

Yes, but you'll need to adjust the dry ingredients. Replace the 4 scoops with about ½ cup more coconut flour or use 2 scoops protein powder plus ¼ cup additional flour. The texture will be slightly different but still tasty.

Is this recipe really gluten-free?

It is, as long as you use certified gluten-free oat flour and check your protein powder label. Most chickpeas, cottage cheese, and coconut flour are naturally gluten-free, but always read your packaging if you have celiac or sensitivities.

Cottage Cheese Cookie Dough Without Almond Flour (High Protein, No Bake)

Name: Cottage Cheese Cookie Dough Without Almond Flour
Prep time: 10 min
Total time: 40 min
Cuisine: American
Ingredients: 2 cups 2% cottage cheese; 1 can (15 oz) chickpeas, drained and rinsed well; 2 tablespoons pure maple syrup; 1/8 teaspoon salt; 1/2 cup coconut flour; 2 tablespoons oat flour; 4 scoops protein powder (peanut butter or vanilla); 1 teaspoon pure vanilla extract; 1/2 cup mini chocolate chips

Description

A creamy, high-protein cottage cheese cookie dough without almond flour, made with chickpeas, coconut flour, and oat flour for a budget-friendly no-bake snack the whole family will love.

Ingredients

Units Scale

2 cups 2% cottage cheese
1 can (15 oz) chickpeas, drained and rinsed well
2 tablespoons pure maple syrup
1/8 teaspoon salt
1/2 cup coconut flour
2 tablespoons oat flour
4 scoops protein powder (peanut butter or vanilla)
1 teaspoon pure vanilla extract
1/2 cup mini chocolate chips

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Instructions

Add the rinsed chickpeas, cottage cheese, maple syrup, vanilla extract, and salt to a high-powered blender or food processor.
Blend on high speed until completely smooth, stopping to scrape down the sides a few times, about 2 minutes total.
In a large bowl, whisk together the coconut flour and protein powder until no lumps remain.
Pour the blended cottage cheese mixture into the bowl with the dry ingredients.
Stir everything together with a spatula until you get a thick, doughy consistency.
Let the dough rest for a minute so the coconut flour can absorb the moisture.
Fold in the mini chocolate chips gently with a spatula.
Chill the bowl for at least 30 minutes, or scoop the dough into about 16 individual mounds on a parchment-lined baking sheet.
Refrigerate or freeze the mounds for 30 minutes until firm before serving.

Notes

Make sure to rinse the chickpeas really well to avoid any bean-y taste. The flavor actually improves after a day in the fridge as the coconut flour fully absorbs the moisture. Mounds freeze beautifully for up to 3 months.

Prep Time: 10 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No Bake
Cuisine: American

Nutrition

Serving Size: 1 mound
Calories: 125
Sugar: 5g
Sodium: 180mg
Fat: 4g
Saturated Fat: 2g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 2g
Protein: 11g
Cholesterol: 15mg