1scoopclean vanilla powderthis will help the texture of the cookie dough not to be runny
1/2tspregular or sugar free maple syrupyou might not need this if using sweetened protein powder, try it first to see if it's sweet enough before adding
1tspnvanilla extractnatural vanilla extract is best
1pinchsaltto balance out the sweetness (unless your cottage cheese is already a bit salty)
2tbspsdark chocolate chipsyou can use sugar free version if you like
Instructions
Drain the Liquid: Before blending the cottage cheese, drain out the liquid. You can also do this after blending the cottage cheese, but you will need to let it sit for about 15 minutes so it has time to separate again.
Blend the Cottage Cheese: First blend the cottage cheese until it becomes smooth and creamy, similar to cream cheese texture.
Add in Other Ingredients: Add almond flour, protein powder, vanilla essence, and salt if using, and blend again until everything is mixed well together. It should start taking on the cookie dough texture at this point and become more sticky.
Add Chocolate Chips: Gently fold in the chocolate chips until evenly distributed throughout the dough. You can also add other things like chopped nuts, cranberries, or even mini sugar-free marshmallows.
Serve or Store: Enjoy immediately by the spoonful or refrigerate in an airtight container for later use. This edible cookie dough can be stored in the fridge for up to 5 days so if you want to double or triple the recipe ingredients and make enough for later, go ahead.
Notes
Tip: try adding some dried low-sugar cranberries at the end; it really gives it another layer of texture and flavor. Comment below and let me know what other mix-ins you can think of, maybe pistachio or chia seeds? Is there anything else you think I should try?