Double Chocolate Cottage Cheese

# What Goes In:

→ Dry Ingredients

01 - 1 cup oat flour

02 - 1/3 cup unsweetened cocoa powder

03 - 1 scoop chocolate or vanilla protein powder

04 - 1/2 teaspoon baking soda

05 - 1/4 teaspoon salt

→ Wet Ingredients

06 - 1 cup low-fat cottage cheese

07 - 1/3 cup maple syrup or honey

08 - 1 large egg

09 - 1 teaspoon vanilla extract

10 - 2 tablespoons melted coconut oil or unsalted butter

→ Chocolate

11 - 1/2 cup dark chocolate chips

12 - 1/4 cup mini chocolate chips or chopped chocolate for topping, optional

# How to Make It:

01 - Preheat oven to 350°F. Line a baking sheet with parchment paper.

02 - In a medium bowl, whisk together oat flour, cocoa powder, protein powder, baking soda, and salt.

03 - In a blender or food processor, blend cottage cheese until smooth. Add maple syrup, egg, vanilla extract, and melted coconut oil. Blend briefly to combine.

04 - Pour wet mixture into dry ingredients and stir until just combined.

05 - Fold chocolate chips into the dough.

06 - Scoop heaping tablespoons of dough onto prepared baking sheet, spacing about 2 inches apart. Optionally press extra chocolate chips on top of each cookie.

07 - Bake for 10 to 12 minutes, until edges are set but centers remain slightly soft.

08 - Cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.

# Expert Tips:

01 -

They're genuinely chocolatey and fudgy, not that sad protein-powder taste you're bracing for.
One batch disappears faster than you'd expect, which means less willpower needed.
High protein without feeling like punishment, and cottage cheese makes them stay moist for days.

02 -

Blending that cottage cheese until completely smooth is non-negotiable; any graininess shows up as texture in your cookies and ruins the whole experience.
Don't bake them until they look completely done or you'll end up with cake instead of fudgy cookies; the slightly underbaked centers are the whole point.

03 -