Place the cottage cheese, maple syrup, and vanilla extract into a high-speed blender or food processor. Blend on high until the mixture is completely smooth and no curds remain. This step is crucial for achieving that authentic cookie dough texture. If the mixture is too thick to blend, add a teaspoon of almond milk to help it move.

Transfer the smooth cottage cheese mixture into a medium-sized mixing bowl. Gradually stir in the almond flour and the optional protein powder. Use a spatula to fold the ingredients together until a thick, dough-like consistency forms. If the dough feels too wet, add an extra tablespoon of flour until it reaches your desired thickness.

Gently fold in the mini chocolate chips and a pinch of sea salt. For the best experience, place the bowl in the refrigerator for at least 30 minutes before serving. Chilling allows the flour to hydrate and the flavors to meld, resulting in a firmer texture that mimics real dough. Serve it in small bowls or use it as a dip for apple slices.