1. Blend the Wet Base:

• Combine the cottage cheese, maple syrup (or honey), and vanilla extract in a blender or food processor.
• Blend on high speed until the mixture is completely smooth and creamy, with absolutely no cottage cheese curds remaining. Scrape down the sides as needed. This might take 1-3 minutes.

2. Add Dry Ingredients:

• Add the almond flour and vanilla protein powder to the blender or food processor containing the smooth cottage cheese mixture.
• Blend again on low-medium speed until these dry ingredients are just combined into the wet base, forming a thick dough. Avoid over-blending at this stage.

3. Fold in Mix-Ins:

• Transfer the blended dough mixture to a mixing bowl.
• Add the peanut butter and the mini chocolate chips.
• Fold these ingredients into the dough using a spatula or spoon until evenly distributed.

4. Chill the Dough:

• Cover the bowl and chill the cookie dough in the refrigerator for at least 30 minutes. This helps the flavors meld and firms up the dough, making it better for eating raw or easier to scoop if baking.

5. Eat Raw or Bake (Optional):

• To Eat Raw: Scoop the chilled dough and enjoy as is!
• To Bake: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop rounded tablespoonfuls of the chilled dough onto the prepared baking sheet, leaving some space between them.  
• Bake for 10-12 minutes. The cookies will likely be soft-baked and might not spread much. Let them cool on the baking sheet for a few minutes before transferring to a wire rack.