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Preheat the oven to 350°F (177°C). Line a large baking sheet with parchment paper.
Add the cottage cheese to the bowl of a food processor. Blend until completely smooth, scraping down the sides of the machine as needed.
Add the brown sugar alternative and almond flour, then blend again until evenly combined, scraping down the sides of the machine as needed.
Add the chocolate chips and use a silicone spatula to fold into the dough.
Use a 2 tbsp cookie scoop to scoop the dough and release onto the prepared baking sheet, spacing the cookies about 2 inches apart (if you don't have a 2 tbsp cookie scoop you can also use a 1 tbsp cookie scoop and do 2 scoops for each cookie). Flatten each cookie with the back of a metal spoon until they form thick round disks (slightly more than ½ inch thick). If desired, you can press a few more chocolate chips on top of each cookie to make the cookies look nicer.
Bake for 20 to 25 minutes, or until the edges are golden and tops are lightly brown and the cookies are set. Allow the cookies to cool on the baking sheet before serving. Store uneaten cookies in an airtight container in the fridge or freezer. I recommend reheating the cookies before eating.