In a medium bowl, whisk together the nut butter, egg, milk, coconut oil and vanilla extract until smooth and creamy.

Add the oat flour, vanilla protein powder, sweetener, baking soda, and salt. Stir until a thick dough forms and there are no dry pockets of flour or protein powder.

Fold in the sugar-free chocolate chips, saving a few to press on top of the cookies before baking if you want that classic bakery look.

Chill the dough for at least 20 minutes to ensure there is no crumbling and it’s easier to scoop.

Use a large (3 tbsp) cookie scoop to portion the dough into about 6 balls on your prepared baking sheet. Use a medium (1.5 tbsp) if you want around 12 cookies).

Lightly flatten each one with your fingers or the back of the scoop, as they won’t spread a ton in the oven.

Bake for 12-15 minutes (ideally closer to 12 or 13 minutes to avoid dry cookies), or until the edges look set and the tops are just dry. The centers should still feel soft—remember, they’ll continue to firm up as they cool.

Let the cookies cool on the pan for at least 10 minutes before moving them to a wire rack. This helps them set and gives you that soft, chewy texture without falling apart.

Enjoy warm or at room temp. Store leftovers in an airtight container in the fridge for a few days, or freeze for a high‑protein cookie you can grab any time.