Ingredients
Scale
- 1 cup low-fat or full-fat cottage cheese
- 2 tablespoons pure maple syrup or honey
- 1 teaspoon vanilla extract
- 1/2 cup almond flour (or oat flour)
- 1/4 cup vanilla protein powder (optional, for extra boost)
- 1/4 cup mini dark chocolate chips
- A pinch of sea salt
Instructions
- Step 1: Blend the Base. 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 creamy. You should not see any curds remaining. This step is crucial because the texture of the “dough” depends on a liquid-smooth cheese base.
- Step 2: Incorporate Dry Ingredients. Transfer the smooth cottage cheese mixture into a medium-sized mixing bowl. Gradually stir in the almond flour, protein powder (if using), and a pinch of sea salt. Use a spatula to fold the ingredients together until a thick, dough-like consistency forms. If the mixture feels too wet, add another tablespoon of almond flour.
- Step 3: Fold in the Chocolate. Gently fold in the mini chocolate chips using your spatula. Ensure they are evenly distributed throughout the dough. The mini chips work best here because they provide a little bit of chocolate in every single bite without overwhelming the soft texture of the dough.
- Step 4: Chill and Serve. You can eat the cookie dough immediately, but it tastes best after chilling. Place the bowl in the refrigerator for at least 30 minutes. Chilling allows the flour to hydrate and the dough to firm up, giving it that classic, scoopable cookie dough feel. Serve it in a bowl or use it as a dip for apple slices.
- Cook Time: 10 minutes