Ingredients
Scale
- 1 cup low-fat or full-fat cottage cheese
- 1/2 cup vanilla protein powder (this acts as the flour replacement)
- 1/4 cup mini dark chocolate chips
- Optional: 1 teaspoon maple syrup or honey if your protein powder is unsweetened
Instructions
- Step 1: Blend the Base
Place your cottage cheese into a high-speed blender or food processor. If you are using a sweetener like maple syrup, add it now. Blend on high until the mixture is completely smooth and creamy. You want to eliminate all the curds until the texture resembles a thick yogurt or pudding. Do not skip this step, as the texture is what makes the “dough” convincing. - Step 2: Incorporate the Protein Powder
Transfer the blended cottage cheese into a medium-sized mixing bowl. Gradually fold in your vanilla protein powder. Use a spatula to stir until the powder is fully incorporated and no dry clumps remain. The mixture will thicken significantly as the protein powder absorbs the moisture from the cheese, creating that signature doughy consistency. - Step 3: Fold and Serve
Gently fold in the mini chocolate chips using a spoon or spatula. Ensure they are evenly distributed throughout the dough. You can eat the cookie dough immediately at room temperature, or for a more authentic texture, place it in the refrigerator for 15 to 30 minutes. Chilling allows the dough to firm up, making it easier to scoop and enjoy with a spoon.
- Cook Time: 5 minutes