Add the cottage cheese, maple syrup, and vanilla extract to a food processor or blender. Blend until completely smooth and creamy, about 1-2 minutes, scraping down the sides as needed. This creates a light, uniform base that will incorporate the dry ingredients evenly. I always use Good Culture brand because it has the thickest consistency, which prevents the dough from becoming too wet.

In a separate bowl, whisk together the almond flour, vanilla protein powder, and salt. Transfer the blended cottage cheese mixture from Step 1 into a medium bowl, then gently fold in the dry ingredient mixture until just combined—avoid overmixing, which can make the dough dense. Fold in the peanut butter until evenly distributed throughout. I find that whisking the dry ingredients separately helps prevent lumps from the protein powder and ensures even distribution.

Gently fold the chocolate chips into the dough from Step 2 until evenly distributed. The dough is now ready to eat as-is by the spoonful or portion and chill before serving. For the best chocolate flavor and texture, I prefer Ghirardelli 60% cacao chips—they provide a bittersweet balance that doesn't overwhelm the creamy base.