Ingredients
Scale
- 1 cup low-fat cottage cheese (blended until smooth)
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup creamy almond butter or peanut butter
- 1/3 cup maple syrup or honey
- 1/2 cup chocolate whey or casein protein powder
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup dark chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper or a silicone baking mat to prevent sticking. Place the cottage cheese in a small blender or food processor and pulse until it is completely smooth and creamy with no remaining curds. This step is crucial for achieving a traditional cookie texture.
- In a large mixing bowl, whisk together the blended cottage cheese, egg, vanilla extract, almond butter, and maple syrup until well combined. In a separate smaller bowl, sift together the protein powder, cocoa powder, baking soda, and salt. Gradually fold the dry ingredients into the wet mixture using a spatula. Once the batter is uniform, fold in the dark chocolate chips.
- Scoop about two tablespoons of dough for each cookie onto the prepared baking sheet. Leave about two inches of space between each scoop as they will spread slightly. Bake for 10 to 12 minutes. The cookies will look soft when you take them out, but they will firm up as they cool. Allow them to sit on the baking sheet for at least 10 minutes before transferring them to a wire rack.
- Cook Time: 22 minutes