Ingredients
Method
Heat-Treat the Oat Flour
- Spread oat flour on a microwave-safe plate in an even layer. Microwave on high for 30 seconds, stir, repeat in 30-second intervals until the flour reaches 165°F — typically 60–90 seconds total. Oven alternative: bake at 350°F (175°C) for 5 minutes. Cool completely before using — adding warm flour makes the dough too wet.
Make the Dough
- Add the cottage cheese to a blender or food processor. Blend for 10–15 seconds until completely smooth with no visible curds and a glossy surface. Do not over-blend — stop as soon as the curds are gone. Over-blending aerates the mixture and changes the final texture.
- Transfer the blended cottage cheese to a mixing bowl. Add the cooled oat flour, maple syrup, vanilla extract, and salt. Stir with a spatula until a thick, uniform dough forms that pulls away from the sides of the bowl and holds its shape when scooped.
- Add the chocolate chips and fold gently — 3 to 4 folds is enough. Do not stir aggressively; you want the chips intact and distributed evenly, not melted into the dough.
Chill and Serve
- Refrigerate for 15–20 minutes for a firmer, more cookie-dough-like texture. The dough is edible immediately if you prefer a softer consistency. Serve with a spoon directly from the bowl, or shape into small balls.
Notes
Full-fat cottage cheese only — low-fat produces a grainy texture even when fully blended. Cool the oat flour completely before adding; warm flour loosens the dough. Storage: airtight container in the refrigerator, 4–5 days. Does not freeze well. Peanut butter variation: add 2 tbsp peanut butter, reduce oat flour to ½ cup + 2 tbsp. Birthday cake variation: swap chocolate chips for 3 tbsp sprinkles, use powdered sugar instead of maple syrup, add ¼ tsp almond extract. Troubleshooting: if grainy → switch to full-fat; if too wet → drain cottage cheese first or add flour 1 tbsp at a time; if too tangy → increase vanilla to 1½ tsp + extra salt.