Preheat the oven: Set to 350°F (175°C). Line a baking sheet with parchment paper.

Make oat flour if needed: Blend rolled oats in a blender until fine. Measure after blending for accuracy.

Mix dry ingredients: In a bowl, whisk 1 cup oat flour, 1/2 cup protein powder, 1 tsp baking powder, and a pinch of salt.

Combine wet ingredients: In another bowl, stir 1/2 cup almond butter, 1/3 cup maple syrup, 1 egg, 2 tbsp melted coconut oil, 1 tsp vanilla, and 2–4 tbsp milk. Start with 2 tbsp milk.

Bring it together: Add wet to dry. Stir until a thick, slightly sticky dough forms. If it’s crumbly, add more milk 1 tbsp at a time.

Fold in goodies: Mix in 1/3 cup dark chocolate chips and any extras like chopped nuts or seeds.

Portion: Scoop about 2 tablespoons per cookie. Roll into balls and press gently to flatten; they won’t spread much.

Bake: Bake 8–11 minutes, until edges are set and tops look just dry. They should still feel soft in the center.

Cool: Let them rest on the sheet for 5 minutes, then transfer to a rack. They firm up as they cool.

Enjoy: Serve warm or at room temperature. Great with coffee, tea, or a post-workout shake.