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. This creates a uniform base that will help bind all the dry ingredients together evenly. I like to scrape down the sides halfway through blending to ensure there are no lumps of cottage cheese hiding at the bottom.

Transfer the blended mixture from Step 1 into a mixing bowl. Add the almond flour, protein powder, peanut butter, and salt. Stir everything together until fully combined and no streaks of almond flour remain. The mixture should come together into a thick, cookie dough-like consistency. I find it helps to use a sturdy spoon or spatula and really work the mixture until the peanut butter is fully incorporated and creates an even texture throughout.

Add the chocolate chips to the dough and gently fold them in until evenly distributed throughout. Use mini chocolate chips if you have them, as they distribute more uniformly and give you a bit of chocolate in every bite. The cookie dough is now ready to serve chilled or enjoy as-is. For a firmer texture, refrigerate for 30 minutes before serving.