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 until there are no clumps and the mixture is uniform. This ensures an even distribution of flavor and texture.

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. Continue mixing until a thick, uniform dough forms. It should be pliable and sticky enough to hold its shape, similar to traditional cookie dough. If it’s too dry, add a tiny bit more almond milk (1 teaspoon at a time). If it’s too wet, add a tiny bit more protein powder or almond flour.

4. 4. Fold in Chocolate Chips: Gently fold in the mini chocolate chips until they are evenly distributed throughout the cookie dough. Be careful not to overmix, as this can break down the chips.

5. 5. Press into a Pan: Line an 8×8 inch baking dish 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 for the bars to firm up, making them easier to cut and handle without crumbling.

7. 7. Cut and Serve: Once chilled, lift the slab of cookie dough out of the pan using the parchment paper overhang. Place it on a cutting board and slice it into 12-16 bars, depending on your desired size. Serve immediately or store for later.