Cottage Cheese Chocolate Chip Cookies (Soft and Chewy)

Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a small food processor or chopper cup with an immersion blender, add 1/3 cup cottage cheese and blend until smooth.
In a large mixing bowl, add 1/3 cup blended cottage cheese, 1/4 cup coconut oil, 2/3 cup cane sugar until smooth, 2 teaspoons vanilla extract, and 1 teaspoon apple cider and mix until smooth with a hand mixer or upright stand mixer. Add 1 egg white and mix until incorporated.
Add the dry ingredients, including 1 cup almond flour, 1 cup oat flour, 1/4 cup tapioca flour, 1/4 cup protein powder, 1 teaspoon cinnamon, 1/2 teaspoon baking soda, and 1/2 teaspoon salt and mix until you have a soft cookie dough. Fold in 1 cup chocolate chips.
Scoop dough onto the prepared baking sheet, leaving space between each cookie.
An optional hack for getting chocolate chips on top of the cookie is to add about 7-8 chips to the empty cookie scoop. Then scoop cookie dough into the scoop, being careful not to spill the chocolate chips. Then, release the scoop of cookie dough onto the cookie sheet, and the chocolate chips will now be on top of the cookie. Gently press them down to shape the cookie.
Bake for 9–11 minutes or until edges are lightly golden. Cool completely on a wire rack.

Blending Cottage Cheese: Blending the cottage cheese makes the dough smoother and cookies fluffier.

Cookie Size: Use a cookie scoop for evenly sized cookies.

Baking Time: Remove them from the oven as soon as the bottom starts to turn a light golden brown. They will firm up as they cool.

Prevent a Cakey Texture: Fully blend the cottage cheese and mix the dough just until combined to keep the cookies soft and chewy.

Set Properly After Baking: Let the cookies cool completely on the pan or a wire rack; they will firm up as they set.

Did you make this recipe?Please let me know in the comments below how it turned out :)