Preheat your oven to 350°F (175°C).

Line a baking sheet with parchment paper or a silicone mat to prevent sticking.

Pro tip: If you want extra soft cookies, you can lightly spray the parchment with cooking spray—it gives them a slightly chewier texture.

In a large mixing bowl, combine almond butter, honey (or maple syrup), egg, and vanilla extract.

Use a wooden spoon or silicone spatula to stir until smooth and fully combined.

Pro tip: Warm the almond butter slightly in the microwave for 10–15 seconds if it’s too thick; this makes mixing much easier.

In a separate bowl, mix rolled oats, protein powder, baking soda, and salt.

Stir until everything is evenly distributed.

Pro tip: Sifting protein powder isn’t necessary, but breaking up any lumps helps keep the cookies extra smooth.

Gradually add the dry ingredients to the wet mixture.

Stir until fully combined, making sure there’s no streak of dry powder left.

Fold in chocolate chips gently.

Use a cookie scoop or spoon to drop dough onto the prepared baking sheet.

Flatten slightly with the back of the spoon for more even baking.

Leave about 2 inches between cookies to allow for spreading.

Bake for 10–12 minutes, until edges are lightly golden but centers are still soft.

Pro tip: Don’t overbake—cookies will continue to firm up as they cool.

Let the cookies sit on the baking sheet for 5 minutes before transferring to a cooling rack.

Store leftovers in an airtight container for up to a week or freeze for longer storage.