If substituting all-purpose flour for oat flour, heat-treat the flour by microwaving it in 30-second intervals until it reaches an internal temperature of 160 degrees Fahrenheit.

In a medium mixing bowl, whisk together the flour, protein powder, and sea salt to remove clumps.

Incorporate the almond butter, maple syrup, and vanilla extract into the dry ingredients using a rubber spatula.

Add almond milk one tablespoon at a time, mixing thoroughly between additions until a cohesive dough forms.

Fold in the mini chocolate chips until evenly distributed throughout the dough.

Serve at room temperature or chill in the refrigerator for 20 minutes for a firmer texture.