• Preheat oven to 350°F (180°C). Line a cookie sheet with parchment paper. Oil the paper with coconut oil. Set aside.
• In a mixing bowl, whisk the dry ingredients together until evenly combined and no lumps show: protein powder, sugar, almond flour, and baking powder.
• Stir in the liquid ingredients: melted coconut oil, almond milk, and vanilla extract if used. Fold in the chocolate chips halfway. The dough should be soft, slightly wet, but not crumbly. It should hold if squeezed in your hand. If crumbly, add more almond milk 1 teaspoon at a time until it reaches the perfect texture.
• Generously grease your hands with coconut oil. Divide the cookie dough into 7 even cookie dough balls. Roll each ball between your hands and place them onto the cookie sheet leaving 1 thumb of space between each.
• Slightly flatten the top of each cookie - I like to keep them thick, they spread a bit in the oven.
• Bake for 12-15 minutes or until the sides and top are slightly golden brown. The cookies will be extremely soft, and that's normal, don't touch them yet!
• Remove the cookie sheet from the oven and place it at room temperature for 20 minutes. Don't move the cookies. They are super soft, and they will harden when cooling down.
• After 20 minutes, the cookies are hard and ready to transfer onto a cooling rack.

Storage

• Store for up to 1 week in an airtight cookie jar at room temperature or freeze for later and thaw the day before.