Ingredients
Scale
- 1 cup Low-fat or 2% Cottage Cheese
- 1/2 cup Blanched Almond Flour (or Vanilla Protein Powder)
- 2 tablespoons Maple Syrup or Honey
- Optional: 1 teaspoon Vanilla Extract and Rainbow Sprinkles (for that classic sugar cookie look)
Instructions
- Start by placing your cottage cheese into a high-speed blender or a food processor. Add your liquid sweetener, such as maple syrup or honey, at this stage. Blend the mixture on high for about 30 to 60 seconds until it is completely smooth and creamy. You want to eliminate all the curds until the texture resembles a thick yogurt or heavy cream.
- Since this is a no-bake recipe, “cooking” involves combining the textures to create the dough. Pour the smooth cottage cheese mixture into a medium-sized mixing bowl. Gradually fold in the almond flour or your favorite vanilla protein powder. Stir the mixture vigorously with a spatula until a thick, scoopable dough forms. If you are using sprinkles or vanilla extract, fold them in now until they are evenly distributed throughout the dough.
- Transfer the cookie dough into small ramekins or a decorative bowl. For the best experience, let the dough chill in the refrigerator for at least 15 minutes to firm up. Garnish with a few extra sprinkles on top before serving. You can eat it directly with a spoon or use apple slices as a healthy dipper for a bit of crunch.
- Cook Time: 5 minutes