📋 Instructions

1. 1Blend the cottage cheese — Pulse 250 g cottage cheese in a food processor for 20 seconds until curds vanish but the mixture still mounds on a spatula. Stop early; a smooth liquid means over-processing.
2. 2Grind the oats — Process 90 g rolled oats for 30 seconds to a fine flour. Sift out any large flakes so the dough stays smooth.
3. 3Mix the wet base — Stir the blended cottage cheese with 40 g maple syrup, 30 g peanut butter, and 1 tsp vanilla in a bowl until uniform. The mixture should look glossy and hold a ribbon.
4. 4Add the dry ingredients — Whisk 80 g of the oat flour with 25 g protein powder and 1/4 tsp salt, then fold into the wet base. Stop when no dry streaks remain; the dough will look slightly sticky.
5. 5Adjust the texture — Add the remaining 10 g oat flour one spoon at a time until the dough pulls clean from the bowl sides. It is ready when it holds a soft ball and does not stick to a dry finger.
6. 6Fold in the chocolate — Stir 60 g chocolate chips through by hand for 15 seconds. Reserve a few chips to press on top for visible texture.
7. 7Chill the dough — Cover and refrigerate 35 minutes at 4 C (40 F). The dough firms and the flavors settle; it should scoop cleanly with a spoon and hold its shape.
8. 8Portion and serve — Scoop into 6 portions of about 85 g each. Serve cold; the dough softens within 10 minutes at room temperature.