1. 1. Combine Dry Ingredients: In a medium-sized mixing bowl, combine the vanilla protein powder, almond flour, and a pinch of salt. Whisk them together thoroughly with a fork or whisk until there are no clumps and the mixture is uniform. This ensures all the dry ingredients are evenly distributed.

2. 2. Add Wet Ingredients: Pour in the maple syrup, unsweetened almond milk, natural peanut butter, and vanilla extract into the bowl with the dry ingredients.

3. 3. Mix Until Dough Forms: Using a sturdy spatula or your hands, mix all the ingredients together. At first, it might seem crumbly, but keep mixing and pressing until a thick, cohesive dough forms. It should be firm enough to hold its shape.

4. 4. Fold in Chocolate Chips: Gently fold in the mini chocolate chips until they are evenly distributed throughout the cookie dough. Try not to overmix at this stage to avoid melting the chocolate chips.

5. 5. Press into a Pan: Line an 8×8 inch baking dish or a small loaf pan with parchment paper, leaving an overhang on the sides to easily lift the bars out later. Press the cookie dough mixture firmly and evenly into the prepared pan. Use the back of a spoon or your hands to ensure it’s tightly packed and smooth on top.

6. 6. Chill to Set: Place the pan in the refrigerator for at least 30 minutes. This chilling time is crucial as it allows the bars to firm up, making them easier to cut and preventing them from being too sticky.

7. 7. Cut and Serve: Once thoroughly chilled, lift the parchment paper to remove the entire block of cookie dough from the pan. Place it on a cutting board and cut it into 12-16 evenly sized bars or squares. Serve immediately or store for later.