Ingredients
Scale
- 1 cup cottage cheese (4% milkfat whole milk)
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1 cup fine almond flour
- 1 tablespoon natural creamy peanut butter or almond butter
- 1/4 cup vanilla protein powder
- 1/2 cup mini semi-sweet chocolate chips
Instructions
- Add cottage cheese, maple syrup, and vanilla extract to a high-speed blender or food processor. Blend on high for 1 to 2 minutes, scraping down the sides as needed, until the mixture is completely smooth and creamy with no curd texture remaining.
- Transfer the blended mixture to a medium mixing bowl. Add almond flour, vanilla protein powder, and peanut butter. Stir with a spatula or wooden spoon until fully combined and a thick, slightly sticky dough forms.
- Fold in the chocolate chips until evenly distributed throughout the dough.
- Cover the bowl and refrigerate for at least 30 minutes. This firms up the dough and makes it easier to scoop. Serve cold with a spoon or roll into snack-sized balls.
Notes
- Use 4% milkfat cottage cheese for the creamiest texture.
- Blend the cottage cheese fully before adding other ingredients to avoid a grainy dough.
- Chill time is optional but recommended for a firmer, more scoopable consistency.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- You can swap peanut butter for almond butter if preferred.
- Mini chocolate chips distribute more evenly than regular-sized chips in this dough.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Snack, Dessert
- Method: No Bake
- Cuisine: American
- Diet: Low Calorie
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 280
- Sugar: 10g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 10mg