Peanut Butter Cottage “Cookie Dough” — Diabetic-Friendly No-Bake Snack

Instructions

1. 1

   If you prefer a smoother texture, drain excess liquid from the cottage cheese by placing it in a fine mesh sieve over a bowl for 5–10 minutes, or briefly pulse in a food processor/blender until creamy.

2. 2

   In a medium bowl, combine the cottage cheese, natural peanut butter, and vanilla. Stir (or pulse) until fully blended and smooth.

3. 3

   Add oat flour, ground flaxseed, and sweetener. Fold until a dough-like, scoopable consistency forms. If too wet, add ½ tsp more oat flour at a time; if too dry, add ½ tsp water or a few drops of almond milk.

4. 4

   Stir in cocoa nibs or dark chocolate chips and chia seeds if using. Add a pinch of sea salt and taste; adjust sweetener as needed.

5. 5

   Scoop dough into small rounds (2 tbsp each) using a spoon or small cookie scoop. Roll into balls if desired.

6. 6

   Chill in the fridge 20–30 minutes to firm up. Store in an airtight container in the refrigerator up to 4 days or freeze for longer storage.