1. Preheat Your Oven.
Set it to 350°F. (Seriously, do this first. Nothing’s worse than having dough ready to go and realizing your oven’s still cold.)

2. Mix the Dry Ingredients.
Grab a large mixing bowl and toss in the almond flour, protein powder, baking powder, and salt. Whisk it all together until it’s evenly combined.

3. Add the Wet Ingredients.
Now, stir in the peanut butter, honey (or maple syrup), and egg. Use a spatula or a sturdy spoon—it’ll feel thick and sticky, but that’s exactly what you want.

4. Fold in the Chocolate Chips.
Here’s the fun part: sprinkle in those chocolate chips and gently fold them into the dough. Resist the urge to eat it all raw (though I won’t judge if you sneak a bite).

5. Shape Your Cookies.
To start, scoop out about a tablespoon of dough, then roll it into a ball and flatten it slightly with your palm. Next, arrange the dough balls on a baking sheet lined with parchment paper. Make sure to leave about an inch of space between each one so they have room to spread as they bake.

6. Bake and Cool.
Pop the tray into the oven and bake for 10-12 minutes. They’ll look slightly underdone in the middle, but trust me—pull them out! Overbaking is the enemy of a good cookie. Let them cool on the tray for a few minutes before transferring to a wire rack.