Ingredients
Scale
- 1 cup low-fat cottage cheese (small curd works best)
- 2 tablespoons maple syrup or honey (or liquid stevia to taste)
- 1 teaspoon vanilla extract
- 2 tablespoons creamy natural peanut butter
- 1/2 cup almond flour (or 1 scoop of vanilla/peanut butter protein powder)
- 2 tablespoons mini chocolate chips
- 4 mini Reese’s peanut butter cups, chopped
- A pinch of sea salt
Instructions
- Place the cottage cheese, maple syrup, vanilla extract, and peanut butter into a high-speed blender or food processor. Pulse and blend on high until the mixture is completely smooth and creamy. You want to eliminate all the “curds” until it looks like a thick pudding. This step is crucial for achieving that authentic cookie dough consistency.
- Transfer the smooth mixture into a medium-sized mixing bowl. Gradually stir in the almond flour or your preferred protein powder. Use a spatula to fold the dry ingredients into the wet base until a thick, dough-like consistency forms. If the mixture feels too wet, add another tablespoon of almond flour.
- Gently fold in the mini chocolate chips and the chopped Reese’s peanut butter cups. Add a pinch of sea salt to enhance the chocolate and peanut butter flavors. Stir just enough to distribute the toppings evenly throughout the dough.
- You can eat the dough immediately, but it tastes best after chilling in the refrigerator for at least 30 minutes. This allows the flavors to meld and the texture to firm up. Serve it in a small bowl or enjoy it straight from the container.
- Cook Time: 10 minutes