Protein Cookie Dough

In a medium mixing bowl, whisk together the protein powder, oat flour, and salt until evenly combined.

Add the peanut butter, maple syrup, vanilla extract, and 2 tablespoons of milk. Stir until a dough begins to form. Add additional milk, one tablespoon at a time, until the dough reaches a soft, scoopable consistency.

Gently fold the mini chocolate chips into the dough, making sure they're evenly distributed throughout the mixture.

For the best texture, refrigerate the dough for 15–20 minutes before serving. Scoop into bowls or enjoy straight from the spoon. Store any leftovers in an airtight container in the refrigerator.