A soft, cookie-cake–style chocolate chip bake made with cottage cheese and simple swaps for lower sugar and higher protein. Perfect for Valentine’s week when you want something sweet, comforting, and easy to enjoy all week long — without the sugar crash.

(Sugar-free, soft cookie-cake vibes)

🥣 Wet Ingredients

24 oz (3 cups) low-fat cottage cheese (2%) 3 large eggs ¾ cup sugar-free maple syrup ¼ cup unsweetened applesauce (instead of butter) 4 tsp vanilla extract

🍰 Dry Ingredients

1½ cups all-purpose flour ½ cup oat flour or crushed Cheerios 1 Tbsp baking powder ½ tsp salt

💕 Add-Ins

1 cup sugar-free chocolate chips (Lily’s, Bake Believe, ChocZero) Optional but fun: Pink or red sugar-free sprinkles Chopped freeze-dried strawberries (adds color without much sugar)

💗 Directions

Preheat oven to 350°F. Line an 8×8 pan (or loaf pan) with parchment. Blend cottage cheese until smooth. Add eggs, syrup, applesauce, and vanilla. Blend again until creamy. In a bowl, whisk flour, oat flour/Cheerios, baking powder, salt. Fold wet into dry until just combined. Stir in chocolate chips (and sprinkles if using). Pour into pan and smooth the top. Add a few extra chips for the bakery look. Bake: 8×8 pan: 35–45 min Loaf pan: 45–55 min Cool completely before slicing (important for texture).

🍪 Texture & Vibe

Think soft cookie cake, not cheesecake Slightly dense, moist, and sliceable Perfect with coffee, packed for lunch, or dessert without the sugar crash

❤️ Optional Valentine Touches

Cut into heart shapes once cooled Dust lightly with powdered monkfruit Drizzle with a quick chocolate glaze: Melt sugar-free chocolate chips + 1 tsp coconut oil

📊 Estimated Nutrition (12 slices)

Calories: ~185–195 Protein: ~8–9 g Sugar: ~2–4 g Fat: ~5–6 g

(Higher protein + way lower sugar than traditional cookie cake)