• In a large bowl, add peanut butter, maple syrup, vanilla extract, and almond milk.
• Stir until the liquid ingredients are smooth and well combined.
• Stir in the remaining dry ingredients: oat flour, salt, and protein powder.
• Stir with a rubber spatula. When it starts to be dry and difficult to stir, fold in chocolate chips, and use your hand to squeeze the dough and bring the ingredients together into a cookie dough.
• If too dry, add 1-2 teaspoons of milk or more until the dough is smooth, soft, and sticks together but not to your finger. If it does, it's too wet. If too wet, adding more protein powder or oat flour will absorb the moisture.
• Roll into 16 cookie dough balls using a small cookie dough scoop and place them on a plate covered with parchment paper.

Storage

• Store in the fridge for up to 1 week in an airtight container or freeze for up to 1 month. Thaw in the fridge the day before eating.