Cottage Cheese Chocolate Chip Cookies in 27 Minutes

Instructions:

1. Prep the wet base. Add the cottage cheese, maple syrup, and vanilla extract to a high speed blender. Pulse until the mixture is completely smooth and looks like heavy cream with no visible curds. Note: This is the most important step for a silky texture.
2. Combine dry elements. In a large mixing bowl, whisk together the oat flour, vanilla protein powder, baking soda, and sea salt until well combined and free of clumps. Note: Whisking aerates the flour for a lighter cookie.
3. Mix the wet and dry. Pour the blended cottage cheese mixture into the dry ingredients. Use a silicone spatula to gently fold the mixture until a sticky dough forms. Note: Stop as soon as the white streaks of flour disappear to avoid a tough texture.
4. Introduce the chocolate. Fold in the dark chocolate chips until evenly distributed throughout the dough.
5. Scoop the portions. Using a 1.5 tablespoon cookie scoop, drop rounded mounds of dough onto a baking sheet lined with parchment paper.
6. Shape for the bake. Press down slightly on each mound. Note: Since these don't spread much, the shape they start with is the shape they will finish with.
7. Bake to perfection. Place in a preheated oven at 350°F (180°C) and bake for 12 minutes until the bottoms are golden brown and the tops are set.
8. Cool properly. Let the cookies sit on the hot baking sheet for 10 minutes before moving them. Note: This carryover heat finishes the setting process in the center. Watching the chocolate chips begin to shatter and melt into the golden dough is the best part. I usually sprinkle a few extra chips on top right before they go into the oven. It gives them that classic, impressive bakery look that everyone loves. If you are a fan of that sweet and salty combo, I often serve these alongside some [chocolate covered chips](https://foodiefront.com/recipes/chocolate-covered-chips-recipe/) for a fun dessert board.