Ingredients
Scale
- 1/2 cup low-fat cottage cheese (blended for smoothness)
- 1 scoop (30g) vanilla whey or casein protein powder
- 2 tablespoons almond flour
- 1 tablespoon sugar-free maple syrup or liquid sweetener
- 1/2 teaspoon vanilla extract
- 1 tablespoon sugar-free dark chocolate chips
- A pinch of sea salt
Instructions
- Step 1: Blend the Base – Place the cottage cheese into a small blender or food processor. Pulse until the texture is completely smooth and creamy, with no visible curds remaining. This step is crucial for achieving that “cookie dough” mouthfeel. If you prefer a more rustic texture, you can skip the blending, but the result will be less like a traditional dessert.
- Step 2: Combine Ingredients – Transfer the smooth cottage cheese into a small mixing bowl. Add the protein powder, almond flour, vanilla extract, and your choice of sweetener. Use a spatula to fold the ingredients together until a thick, cohesive dough forms. If the mixture feels too wet, add another teaspoon of almond flour. Gently fold in the sugar-free chocolate chips at the very end.
- Step 3: Baking or Chilling – You have two choices here. For a “warm cookie” experience, press the dough into a small greased ramekin and bake at 350°F (175°C) for 12–15 minutes until the edges are golden. For a “cookie dough” experience, simply place the bowl in the refrigerator for 20 minutes to firm up. Garnish with a tiny pinch of sea salt to enhance the chocolate flavor and serve immediately.
- Cook Time: 25 minutes