COMBINE DRY. Whisk together the almond flour and protein powder.
MELT PEANUT BUTTER. Add the peanut butter to the microwave and heat for about 20 seconds, just to melt it slightly so it’s easier to work with.
ADD IN WET. Add the peanut butter to the flour and protein mixture along with the maple syrup, milk and vanilla.
MIX. Mix together with a rubber spatula until combined, adding 1-2 more tablespoons of milk as needed to thin to your desired texture.
ADD CHOCOLATE. Fold in the chocolate chips. Leave as is or roll into balls. Store in the fridge for best results.
Storage tips
I recommend storing this cookie dough in the fridge. It will keep for up to 1 week in a sealed container.
You can also freeze it! To freeze, I recommend rolling up into little bites, then placing in a container or ziplock bag and freezing for up to 1 month.
You’ll want to let it thaw at room temperature for at least 10 minutes before eating.
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