• Preheat the Oven: Start by heating your oven to 350°F (175°C). Cover your baking sheet with parchment paper or a silicone mat to keep the cookies from sticking.
• Mix Dry Ingredients: In a large bowl, combine 1 cup protein powder, 1/2 cup almond flour, and 1/2 tsp baking soda. Give them a good whisk to make sure everything is evenly mixed and lump-free.
• Combine Wet Ingredients: In another bowl, blend 1/4 cup Greek yogurt, 1/4 cup natural sweetener, 1 tsp vanilla extract, and 1/4 cup almond milk. Mix until everything is smooth and fully incorporated.
• Form the Dough: Slowly pour the wet ingredients into the dry ingredients, stirring as you go. The dough will be thick—just the way it should be! Gently fold in 1/4 cup chocolate chips and any extras like nuts or seeds.
• Scoop and Shape: Use a cookie scoop or a tablespoon to drop portions of dough onto your prepared baking sheet. Lightly press down on each one with the back of a spoon or your fingers to shape them.
• Bake: Slide the cookies into the oven and bake for 10–12 minutes, or until the edges turn a light golden brown. Keep an eye on them—overbaking can make them dry.
• Cool: Allow the cookies to sit on the baking sheet for 5 minutes to set, then move them to a wire rack to cool completely. This helps them hold their shape without falling apart.

Pro Tips for Perfect Cookies

• Mix Just Enough: Once the dough comes together, stop stirring. Overmixing can make the cookies tough.
• Chill the Dough: If the dough feels too soft, chill it in the fridge for 10–15 minutes before shaping.
• Adjust Sweetness: Taste the dough before baking and add a touch more sweetener if needed.
• Experiment with Flavors: Try adding a pinch of cinnamon, a bit of cocoa powder, or a sprinkle of sea salt for a unique twist.