Ingredients
Scale
- 1 cup low-fat cottage cheese
- 2 tablespoons Lotus Biscoff spread (melted)
- 1/4 cup vanilla protein powder (whey-casein blend works best)
- 1/3 cup oat flour (or heat-treated all-purpose flour)
- 1 tablespoon maple syrup or honey
- 3 Lotus Biscoff cookies, crushed
- A pinch of sea salt
- Optional: Sugar-free chocolate chips
Instructions
- Step 1: Blend the Creamy Base. Place the cottage cheese and maple syrup into a high-speed blender or food processor. Blend on high for 60 to 90 seconds until the mixture is completely smooth and resembles a thick yogurt. There should be absolutely no lumps remaining. This step is crucial for achieving that authentic cookie dough consistency.
- Step 2: Mix in Dry Ingredients. Transfer the smooth cottage cheese mixture into a medium-sized mixing bowl. Gradually fold in the vanilla protein powder, oat flour, and a pinch of sea salt. Use a spatula to stir until the flour is fully incorporated and the mixture thickens into a dough-like texture. If the mixture feels too wet, add another tablespoon of oat flour.
- Step 3: Fold and Swirl. Drizzle the melted Biscoff spread over the dough. Add the crushed Biscoff cookies and gently fold them in, leaving some streaks of the spread for a marbled look. Top with an extra sprinkle of cookie crumbs or chocolate chips if desired. You can enjoy it immediately or chill it in the refrigerator for 20 minutes to firm it up even more.
- Cook Time: 10 minutes