Servings: 8 servings (16 bites)
Equipment
- Small cookie scoop
Ingredients
- ½ cup full-fat cottage cheese well-drained
- ½ cup pumpkin purée
- ¼ cup maple syrup
- 1 teaspoon vanilla extract
- 1½ teaspoons pumpkin pie spice
- Small pinch salt
- 1 cup oat flour plus 1–2 tablespoons extra if needed
- ¼ cup almond flour
- 2 tablespoons vanilla protein powder optional
Instructions
- If using store-bought oat flour, lightly heat it in a dry pan for a few minutes before mixing. If you’re making oat flour at home by grinding rolled oats, it’s fine to use it as-is.
- In a blender or food processor, combine the drained cottage cheese, pumpkin purée, maple syrup, vanilla extract, pumpkin pie spice, and salt. Blend until completely smooth.
- Transfer the mixture to a mixing bowl. Stir in the oat flour, almond flour, and protein powder until a soft dough forms. If the dough feels too sticky, mix in 1-2 extra tablespoons of oat flour.
- Cover and chill the mixture for at least 1 hour, or until firm enough to roll.
- Using a small cookie scoop or spoon, portion the mixture and roll into balls.
- Store in an airtight container in the refrigerator for up to 1 week, or freeze for up to 2 months.
Notes
- Dy roast store-bought oat flour for a few minutes until it is heated through.
- Draining cottage cheese helps prevent excess moisture for a firmer bite.
- For a stronger pumpkin flavor, use freshly opened pumpkin purée rather than leftovers that have been refrigerated for a while.
- Optional: Roll the finished bites in extra pumpkin pie spice or cinnamon sugar for a decorative touch.
Nutrition
Calories: 142kcal | Carbohydrates: 20g | Protein: 7g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 9mg | Sodium: 55mg | Potassium: 141mg | Fiber: 2g | Sugar: 7g | Vitamin A: 2402IU | Vitamin C: 1mg | Calcium: 62mg | Iron: 1mg
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