Ingredients
Scale
- 1 cup low-fat cottage cheese (small curd)
- 2 scoops (approx 60g) vanilla or chocolate whey/casein protein powder
- 1/2 cup superfine almond flour
- 1 large egg
- 2 tablespoons monk fruit sweetener (or sweetener of choice)
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 cup sugar-free dark chocolate chips
- A pinch of sea salt
Instructions
- Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper or a silicone baking mat. For the smoothest cookie texture, place the cottage cheese into a high-speed blender or food processor. Pulse the cottage cheese until it is completely smooth and creamy, removing all the lumps. Transfer the blended cottage cheese into a medium-sized mixing bowl and whisk in the egg and vanilla extract until the wet ingredients are well combined.
- In a separate bowl, whisk together the protein powder, almond flour, sweetener, baking powder, and sea salt to ensure there are no clumps. Gradually fold the dry ingredients into the wet cottage cheese mixture using a spatula. Stir until a thick, slightly sticky dough forms. Fold in the sugar-free chocolate chips last. If the dough seems too wet, let it sit for five minutes; the protein powder and almond flour will absorb the moisture and firm up the consistency.
- Use a cookie scoop or a large spoon to drop the dough onto the prepared baking sheet. This recipe makes about 6 large cookies (3 per serving). Flatten the tops slightly with the back of the spoon, as these cookies do not spread much during baking. Place them in the oven and bake for 12 to 15 minutes, or until the edges are golden brown and the tops feel firm to the touch. Remove the pan from the oven and let the cookies cool for at least 10 minutes on the tray. This cooling period is essential for the structure to set properly.
- Cook Time: 25 minutes