Welp, it looks like my chocolate chip cottage cheese muffins met my cookie dough protein bars and they really hit it off! Delectable little bites of glory, that’s what these are. Star-studded with chocolate chips and oozing with supreme cookie dough flavor vibes, they really check all the boxes for a healthy snack (that you’ll actually look forward to munching on). My toddler has at least two for breakfast every day and we all trust his taste buds, ok?
Ingredients
Cottage cheese: low fat and full fat both work. Good Culture is my favorite brand. It taste incredible, has loads of probiotics, and is packed with high quality ingredients sans fillers and gums. (Pssst have you tried my cookie dough overnight oats with cottage cheese?! OMG.) Oat flour: Just like in my 10-minute high-protein no bake chocolate chip cookies, oat flour is tried and true for whole grain goodness, cookie flavor notes, and to help bind them. I blend up rolled oats to make flour most of the time. Almond flour: You know I love the amazing cake-like texture and natural sweetness almond flour adds. No other flour will work as a sub here! Pure maple syrup: The perfect natural sweetener for these bites. Vanilla extract: Salt: I’ve made these without salt and liked them, but I liked them even more with a pink of salt! Bonus pounts if you sprinkle flaky salt on top, yes hunni. Chocolate chips: Semi-sweet are my fave here. Use a heavy hand.
Let’s make ’em!
Storage
You’ll want to store these in the fridge versus on the counter since they have cottage cheese. They’ll be good for up to 1 week or more! You can freeze these, too. Just thaw overnight in the fridge.
I hope you’re as obsessed with this fun cookie dough recipe as I am!
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