Preheat and prep. Set your oven to 350°F (175°C). Line a baking sheet with parchment paper so the cookies don’t stick and to help them cook evenly.

Mix dry ingredients. In a large bowl, whisk together the almond flour, protein powder, oat flour, coconut sugar, baking soda, salt, and flaxseed if using. Break up any lumps for a smooth dough.

Combine wet ingredients. In a separate bowl, whisk the egg, melted and cooled coconut oil, maple syrup, milk (start with 2 tablespoons), and vanilla until smooth and glossy.

Bring it together. Pour the wet mixture into the dry mixture. Stir with a spatula until a soft dough forms. If it looks crumbly or too thick, add the remaining tablespoon of milk. The dough should be scoopable, not runny.

Fold in chocolate. Stir in the mini chocolate chips. Using mini chips helps distribute chocolate more evenly without weighing down the dough.

Scoop and shape. Use a tablespoon or cookie scoop to portion 12–14 cookies. Roll gently and flatten each to about 1/2 inch thick. These cookies don’t spread much, so shaping matters.

Bake. Bake for 8–11 minutes, until the edges look set and lightly golden. The centers should still look soft—that’s your cue for a chewy cookie.

Finish and cool. If you like, sprinkle a pinch of flaky sea salt on top. Let the cookies cool on the sheet for 10 minutes before moving to a rack. They firm up as they cool.