Preparation Steps

• Preheat the oven to 350°F. Line a baking sheet with parchment paper or a silicone mat and set aside.
• In a blender or food processor, combine the cottage cheese, maple syrup, vanilla and lemon zest. Blend until completely smooth and slightly aerated, about 30–45 seconds.
• In a medium bowl whisk together almond flour and protein powder until evenly mixed and free of lumps.
• Pour the blended cottage cheese mixture and melted coconut oil into the dry ingredients. Stir with a spatula until a sticky dough forms. Fold in the chocolate chips gently so they’re distributed without overworking the batter.
• Cover the bowl and refrigerate the dough for 15–20 minutes: this firms the mixture and makes it much easier to shape.
• Using a tablespoon or a medium cookie scoop, portion rounded mounds onto the prepared baking sheet about 2 inches apart (you should get about 14 cookies). Lightly press each mound to flatten into a 1/2-inch thick disk, then press a few extra chocolate chips on top.
• Bake in the preheated oven for 12–14 minutes, or until the edges are lightly golden and the bottoms are set. Avoid overbaking to keep them tender.
• Allow cookies to rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Once cooled, zest a touch more lemon over the tops for a fresh finish if desired.