Ingredients
Scale
- 1 cup low-fat cottage cheese (blended until smooth)
- 1/4 cup pure maple syrup or honey
- 1 teaspoon vanilla extract
- 2 cups almond flour
- 1/2 cup vanilla protein powder (whey or plant-based)
- 1/4 teaspoon sea salt
- 1/3 cup mini dark chocolate chips
Instructions
- Step 1: Blend the Base
Place the cottage cheese into a high-speed blender or food processor. Blend on high until the texture is completely smooth and creamy, resembling a thick yogurt. There should be no visible curds left. This step is crucial for achieving that authentic cookie dough mouthfeel. - Step 2: Combine Wet Ingredients
Pour the smooth cottage cheese into a large mixing bowl. Add the maple syrup and vanilla extract. Use a spatula to whisk them together until the mixture is uniform and fragrant. - Step 3: Add Dry Ingredients
Sift the almond flour and vanilla protein powder into the bowl with the wet ingredients. Add the sea salt. Stir the mixture together with a heavy spoon. The dough will be thick and slightly sticky, which is exactly what you want. - Step 4: Fold in the Chocolate
Gently fold in the mini dark chocolate chips. Using mini chips ensures you get a bit of chocolate in every single bite without overwhelming the texture of the dough. - Step 5: Roll and Chill
Use a small cookie scoop or a tablespoon to portion out the dough. Roll the portions between your palms to create uniform balls. Place them on a parchment-lined tray and refrigerate for at least 30 minutes to firm up before transferring them to a storage container.
- Cook Time: 15 minutes