Add the cottage cheese, vanilla extract, maple syrup, and salt to a food processor or blender. Blend until completely smooth and creamy, about 1-2 minutes. This creates a uniform base that will help distribute all the other ingredients evenly throughout the dough. I always make sure to scrape down the sides halfway through blending to catch any cottage cheese chunks that stick to the walls.

Transfer the blended cottage cheese mixture from Step 1 into a medium bowl. Add the almond flour, vanilla protein powder, and ground cinnamon. Stir everything together until the mixture is fully combined and no dry pockets remain. The mixture will have a thick, dough-like consistency at this point. I find that using a sturdy rubber spatula or wooden spoon works better than a whisk for getting all the flour incorporated without overmixing.

Gently fold the chocolate chunks into the dough from Step 2 until evenly distributed throughout. Serve immediately as a creamy, spoonable edible cookie dough, or refrigerate in an airtight container for up to 3-4 days. The dough is best enjoyed cold, straight from the bowl with a spoon, or you can portion it into serving bowls for a more elegant presentation.