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 heat-treated oat flour)
- 1 scoop vanilla protein powder (optional, for extra protein)
- 1/4 cup mini dark chocolate chips
- A pinch of sea salt
Instructions
- 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 want to eliminate all the curds until it looks like a thick yogurt. This step is crucial for achieving that authentic “dough” mouthfeel.
- Transfer the smooth cottage cheese mixture into a medium-sized mixing bowl. Gradually add 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 until it reaches your desired texture.
- Gently fold in the mini dark chocolate chips until they are evenly distributed throughout the dough. You can eat the cookie dough immediately, but for the best experience, let it chill in the refrigerator for about 30 minutes. Chilling allows the flour to hydrate and firms up the dough for a perfect scoopable texture. Serve it in a bowl or enjoy it straight from the jar!
- Cook Time: 10 minutes