Protein Peanut Butter Cookies

Ingredients

• 250 g 2% cottage cheese
• 140 g powdered peanut butter (such as PBfit)
• 100 g monk fruit sweetener
• 15 g sugar-free chocolate chips
• pinch flaky finishing salt

Instructions

1. Preheat the oven to 375°F.
2. Blend the cottage cheese, powdered peanut butter and monk fruit in a food processor until smooth. It should not feel sticky when pinched.
3. If the dough is too wet (cottage cheese varies by brand), add a little more powdered peanut butter until it looks like cookie dough.
4. Spread into a small 6-inch baking pan and scatter the chocolate chips on top. Finish with a light sprinkle of flaky salt.
5. To bake, cook for 17 minutes. It will still look like cookie dough rather than a baked cookie. Serve warm. Or skip the oven and enjoy it raw, straight from the pan.

Adapted from Damn Easy Recipes. There’s no raw egg or flour, so the dough can be eaten raw or baked. Keeps covered in the fridge for up to 3 days. Photo: Timothy James on Unsplash.