High Protein Cottage Cheese Cookie Dough in 5 Mins

Instructions:

1. Place the 225g of cottage cheese, 30ml maple syrup, and 5ml vanilla into the blender. Pulse on high for 45-60 seconds until the mixture looks like glossy heavy cream. You shouldn't see a single lump left in the pitcher.
2. Transfer the liquid base to a bowl. Sift in the 112g almond flour, 30g protein powder, and 1.5g sea salt. Note: Sifting prevents protein powder clumps which can be bitter.
3. Use a sturdy spoon to stir the mixture. It will start out loose but will quickly thicken as the almond flour hydrates. Stop until the dough pulls away from the sides of the bowl easily.
4. Gently fold in the 60g of mini dark chocolate chips. You want them distributed evenly so every bite has that cocoa snap. Smell the aroma of the sweet vanilla and nutty almond as it all comes together.
5. The dough should be tacky but not sticky. If you press it with a finger, it should leave a clean indentation. If it sticks to you, let it sit for 2 minutes to allow the flour to fully absorb the moisture.