1. Preheat the oven to 350 F and line a baking sheet with parchment paper.
2. In the blender, add the cottage cheese and maple syrup. Blend on high until completely smooth, scraping down the sides as needed.
3. In a large bowl, combine together the almond flour, coconut flour, and protein powder. Add the cottage cheese mixture to the bowl along with the melted butter, then use a large wooden spoon to combine everything together. The “cookie dough” will be quite sticky. Add the chocolate chips and stir to combine.
4. Using a large cookie scoop, or about 3 tablespoons of dough, drop the dough in mounds on the cookie sheet. You’ll get about 14 cookies in total! The cookies don’t spread so they don’t need to be far apart from each other. Lightly use your fingers to press the cookies down a bit flatter.
5. Bake the cookies in the oven for 9-10 minutes or until just brown on the bottom. Allow them to cool for 5 minutes on the pan before removing them to a wire rack to completely cool. Enjoy!

Cookies will store well at room temperature, in an airtight container, for 4-5 days.