• Line a baking sheet with parchment paper. Set aside.
• In a medium-size saucepan, add fresh creamy peanut butter, maple syrup, melted coconut oil, and almond milk.
• Heat over medium heat, stirring constantly to combine and form a consistent mixture.
• Remove from the heat and stir in vanilla extract, cocoa powder, protein powder, oats, chia seeds, and hemp seeds. Stir until fully combined.
• Stir until it comes together into a chocolate batter that holds.
• Use a cookie dough scoop or a tablespoon to scoop out the dough and transfer it onto the prepared baking sheet.
• Gently press the top of the cookies with the back of a spoon to flatten.
• Repeat these steps until no more protein cookie dough is left.
• Freeze the baking sheet for 10 minutes or until the cookies harden. Otherwise, place it in the fridge overnight.

Storage

• Store for up to 7 days in a sealed box in the fridge. After that time, the no-bake cookies are still tasty but get sticky as some moisture goes in.
• Freeze in an airtight box or silicone bags and defrost 1 hour before eating, on a plate, at room temperature on your countertop.