Protein Peanut Butter Chocolate Chip Cookies (Edit recipe)

I LOVE having these on hand for some easy protein while satisfying my sweet tooth. These are not like a typical cookie texture - they are more pillowy and chewy. But they bring 13g of protein to the table so I’m not complaining. And no, you don’t taste the cottage cheese so if you're not a cottage cheese fan no worries!

15 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	183
Fat:	10 g
Carbohydrates:	9 g
Protein:	16 g
Cholesterol:	7 g
Sodium:	365 mg
Fiber:	3 g
Sugars:	3 g
Calculated per serving.

by joyfuleatsnbeats

Serves: 12

Ingredients

2 cups Organic Cottage Cheese
0.5 cup Salted Peanut Butter
2 tsp Pure Vanilla Extract
1 pinch Sea Salt
1 Tbsp Raw Cacao Powder
0.333 cup Coconut Flour
2 Tbsp Coconut Flour
0.5 cup Chocolate Protein Powder (Nuzest)
0.25 cup Dark Chocolate Chips

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Mix all ingredients together in a bowl. Fold in chocolate chips.
You can blend the cottage cheese for a more smooth texture (I use an immersion blender - you don’t want them to turn into liquid, they should still be thick), or just mix in the bowl with everything else. The dough is soft and should be easy to work with. I like to scoop out the cookies with a cookie scoop and then flatten and form with my hands (these won’t spread and they should be pretty thick) on a parchment lined baking sheet.
Bake at 350 for 15 min. They will be soft when you take them out of the oven but they firm as they cool. Let cool for at least 10 min before transferring to wire rack to finish cooling.

Notes

My favorite cottage cheese brand to use for this is Good Culture. You don’t want the cottage cheese to be runny or else it may cause the cookies to spread and be too thin.