1-Preheat your oven: preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to keep things from sticking. This simple setup means less mess and more fun in the kitchen.

2-Blend the wet ingredients: in a blender, combine 1 cup (approx. 225g) of 4% milkfat cottage cheese, ¼ cup (approx. 60ml) of pure maple syrup, and 1 teaspoon of vanilla extract. Blend on high until it’s completely smooth this creates a creamy base that’s full of protein.

3-Mix the dry ingredients: in a separate mixing bowl, whisk together 1 cup (approx. 96g) of lightly packed almond flour and ½ cup (approx. 50g) of vanilla protein powder to get those dry ingredients mixed just right.

4-Combine and add mix-ins: add 2 tablespoons (approx. 28g) of coconut oil and the blended cottage cheese mixture to the dry ingredients, then stir until everything is well combined. Gently fold in the ½ cup (approx. 85g) of chocolate chips if you’re using them for that extra treat.

5-Scoop and bake: Scoop the dough onto the prepared baking sheet with a medium cookie scoop, flatten the mounds slightly, and top with a few extra chocolate chips if desired. Finally, bake for 15-16 minutes until the bottoms are golden brown, then let them cool on the sheet for a few minutes before moving to a wire rack.