Preheat oven to 350°F (180°C). Line a cookie sheet with parchment paper. Set aside.
In a mixing bowl, combine natural drippy peanut butter with maple syrup, almond milk, and vanilla extract.
Stir in coconut flour, protein powder, baking soda, salt, and chocolate chips until a soft cookie dough forms. If the dough is too runny or wet, add more coconut flour 1 teaspoon at a time or more protein powder 1 tablespoon at a time. This issue occurs if your protein powder is less water-absorbent than the brand we used.
Shape 12 cookie dough balls and place them on the cookie sheet leaving a thumb between each.
Press down each cookie with the palm of your hand and sprinkle extra chocolate chips on top of each cookie if desired.
Bake for 15-18 minutes or until they crackle on top and become golden brown.
Gently slide a spatula under each cookie to transfer to a cooling rack. Cool down on a cooling rack for 1 hour before eating - they firm up as they cool down.
Store in an airtight cookie jar at room temperature for up to 4 days or freeze and thaw the day before eating.