Blend the cottage cheese, peanut butter, maple syrup, and vanilla extract until silky smooth, stopping to scrape down the blender as needed.
Stir the almond flour, protein powder, and salt together in a mixing bowl.
Add the blended cottage cheese mixture to the dry ingredients. Stir until a thick, soft cookie dough forms.
Fold the mini chocolate chips evenly into the dough, then refrigerate it for 30 minutes so the almond flour can absorb the moisture.
Serve the cookie dough chilled in small bowls, or shape it into bite-size portions and keep refrigerated until ready to enjoy.
