Ingredients
Wet Ingredients
- 1 cup cottage cheese
- 1 teaspoon vanilla extract
- 2 tablespoons honey or pure maple syrup
Dry Ingredients
- 1 cup almond flour
- 1 scoop protein powder (optional)
Add-ins
- 1/4 cup mini chocolate chips
Instructions
- Blend Wet Ingredients: Add the cottage cheese, honey, and vanilla extract to a food processor or blender. Blend until the mixture is very smooth, scraping down the sides to ensure all small curds are fully incorporated.
- Combine Dry Ingredients: Transfer the blended cottage cheese mixture into a mixing bowl. Add almond flour and protein powder if using, stirring thoroughly until the mixture reaches a dough-like consistency.
- Add Chocolate Chips: Stir in the mini chocolate chips or any preferred add-ins evenly throughout the dough.
- Serve or Chill: Enjoy the cookie dough immediately for a softer texture or refrigerate in an airtight container for up to 5 days to allow it to firm up.
Notes
- Almond flour provides a nutty flavor and gluten-free base, but you can substitute with oat flour if desired.
- Protein powder is optional; if using, a vanilla-flavored whey or plant-based protein works best.
- This dough is not baked and meant to be eaten as a no-cook dessert or snack.
- Store leftovers in an airtight container in the refrigerator for up to 5 days to maintain freshness.
- For variation, try adding nuts, dried fruit, or different types of chocolate chips.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Blending
- Cuisine: American
- Diet: Gluten Free
