Ingredients
Scale
- 1/2 cup Low-fat cottage cheese (blended until smooth)
- 1 scoop (30g) Vanilla or Chocolate whey/casein protein powder
- 2 tbsp Almond flour
- 1 tbsp Sugar-free chocolate chips
- 1/2 tsp Baking powder
- 1 tsp Vanilla extract
- 1 tbsp Granulated monk fruit or erythritol (optional, depending on protein powder sweetness)
- A pinch of sea salt
Instructions
- Start by preheating your oven to 350°F (175°C). Place your cottage cheese into a small blender or food processor and pulse until it is completely smooth and creamy. This step is crucial because it removes the “curd” texture, leaving you with a silky base that mimics traditional cookie dough. Pour the blended cheese into a medium-sized mixing bowl.
- Add the protein powder, almond flour, baking powder, vanilla extract, and sweetener to the bowl with the cottage cheese. Stir the mixture vigorously with a spatula until a thick, cohesive dough forms. If the mixture seems too wet, add an extra teaspoon of almond flour. Once the base is ready, gently fold in the sugar-free chocolate chips and a pinch of sea salt.
- Line a small baking dish or a cookie sheet with parchment paper. Transfer the dough onto the paper, shaping it into one large “pizookie” style cookie or two smaller cookies. Bake for 12 to 15 minutes, or until the edges are golden brown and the center is set. Remove from the oven and let it cool for at least 5 minutes. The cookie will firm up as it cools, resulting in a chewy, delicious texture.
- Cook Time: 25 minutes