Ingredients
Scale
- 1 cup low-fat or whole milk cottage cheese
- 2 tablespoons natural creamy peanut butter
- 1 tablespoon maple syrup or honey (or liquid stevia for lower carbs)
- 1/2 teaspoon vanilla extract
- 1/4 cup vanilla or peanut butter flavored protein powder
- 2 tablespoons almond flour or oat flour
- 2 tablespoons dark chocolate chips (mini chips work best)
- A pinch of sea salt
Instructions
- Place the cottage cheese, peanut butter, maple syrup, and vanilla extract into a high-speed blender or food processor. Blend on high until the mixture is completely smooth and creamy. You want to ensure all the cottage cheese curds are gone, resulting in a texture that resembles a thick pudding or frosting.
- Transfer the smooth cottage cheese mixture into a medium-sized mixing bowl. Gradually fold in the protein powder and almond flour. Use a spatula to stir until everything is well combined and the mixture thickens into a dough-like consistency. If the dough feels too wet, add an extra teaspoon of almond flour at a time until it reaches your desired thickness.
- Gently fold in the chocolate chips and a pinch of sea salt. For the best texture, place the bowl in the refrigerator for at least 15 to 30 minutes. This chilling period allows the flour and protein powder to fully hydrate, resulting in a firmer, more authentic cookie dough feel. Serve it straight from the bowl or roll it into small snack-sized balls.
- Cook Time: 10 minutes