Step 1: Blend the Base
Add the cottage cheese, maple syrup, and vanilla extract to a blender or food processor. Blend until completely smooth and creamy. This is your sweet, protein-packed base.

Step 2: Add the Dry Ingredients
Add the almond flour and protein powder to the blender and blend again until fully combined. The mixture will become thicker and resemble a cookie dough texture. If needed, use a spatula to stir in any bits from the sides.

Step 3: Stir in the Good Stuff
Transfer the dough to a mixing bowl. Fold in the peanut butter and chocolate chips by hand. Stir just until everything is evenly distributed—don’t overmix.

Step 4: Chill the Dough
Cover the bowl and refrigerate for at least 30 minutes. This helps the dough firm up and makes it easier to scoop. The flavors also meld together and get even better after a bit of chill time.

Step 5: Scoop or Bake
You can enjoy the dough straight from the fridge with a spoon, or scoop it into cookie-sized portions. For baked cookies, place scoops on a lined baking sheet and bake at 350°F (175°C) for 10–12 minutes, or until lightly golden and set. Let them cool on the tray before enjoying.

Storage Instructions
Store raw cookie dough in an airtight container in the fridge for up to 4 days, or freeze for up to 2 months. Baked cookies will keep at room temperature for 3–4 days in a sealed container, or refrigerate for longer freshness.