Ingredients
Scale
- 1 cup low-fat cottage cheese (small curd works best)
- 1 scoop (30g) vanilla or snickerdoodle whey-casein protein powder
- 2 tablespoons almond flour
- 1 tablespoon granulated monk fruit or stevia
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon baking powder
- 1 tablespoon sugar-free dark chocolate chips
- A pinch of sea salt
Instructions
- Preheat your oven to 350°F (175°C) and line a small baking sheet with parchment paper. Take your cottage cheese and place it into a high-speed blender or food processor. Blend the cottage cheese until it is completely smooth and creamy with no visible lumps. This step is crucial because it creates the “dough” consistency that makes the dessert feel like a real cookie.
- Transfer the smooth cottage cheese into a medium mixing bowl. Add the protein powder, almond flour, sweetener, vanilla extract, baking powder, and a pinch of salt. Use a spatula to fold the ingredients together until a thick, tacky batter forms. Once the batter is uniform, gently fold in the sugar-free chocolate chips, saving a few to press on top later.
- Scoop the mixture onto your prepared baking sheet. You can make one giant “pan cookie” or divide it into two smaller thick cookies. Use the back of a spoon to slightly flatten the tops. Press the remaining chocolate chips into the surface. Bake for 12 to 15 minutes or until the edges are golden brown and the center feels set but soft. Remove from the oven and let it cool for 5 minutes to firm up. Slide it onto a plate and enjoy while warm.
- Cook Time: 25 minutes