Heat the oven to 350°F (175°C) and line a baking sheet with parchment. Stir any separated oil back into the nut butter before measuring.

Stir and press the protein powder, nut butter, and maple syrup or agave together until no dry pockets remain. The dough should hold together when a small portion is pressed between your fingers.

Fold in the 1/4 cup chocolate chips if using, scraping the bottom of the bowl to combine evenly.

Divide into 12 equal portions and flatten each into an evenly thick cookie on the prepared sheet, leaving space between them. Shape them before baking; this dough spreads little.

Bake for 10–12 minutes until the edges are lightly golden; the centers may still feel soft.

Leave on the sheet for about 10 minutes, or longer if still too fragile to lift. Cool completely before sealing in a container.