Preheat your air fryer. Set it to 320°F (160°C). Line the basket with perforated parchment or lightly spray with nonstick oil.

Whisk the dry ingredients. In a medium bowl, combine 1 cup almond flour, 1/3 cup protein powder, 1/4 teaspoon baking powder, a pinch of salt, and 1/4 cup rolled oats if using. Stir to break up clumps.

Mix the wet ingredients. In a separate bowl, whisk 1 egg, 2 tablespoons nut butter, 2 tablespoons maple syrup, 2 tablespoons applesauce or Greek yogurt, 1 teaspoon vanilla, and 1–3 tablespoons milk. Start with 1 tablespoon milk; you can add more if the dough is dry.

Combine and fold. Add wet to dry and stir until a soft, slightly sticky dough forms. If it’s too dry, add milk 1 teaspoon at a time. Fold in 2–3 tablespoons chocolate chips.

Portion the dough. Scoop into 8–10 small balls (about 1 to 1.5 tablespoons each). Lightly flatten them to about 1/2 inch thick. Protein cookies don’t spread much on their own.

Arrange in the basket. Place cookies in a single layer with space between each. Work in batches if needed.

Air fry. Cook for 6–8 minutes at 320°F (160°C) until edges are set and lightly golden. The centers should still look soft.

Rest on a rack. Let cookies cool in the basket 2 minutes, then transfer to a rack for 5–10 minutes. They firm up as they cool.

Taste and adjust. Try one. If you want sweeter cookies next round, add 1–2 teaspoons more maple syrup or a few extra chocolate chips. If you want softer cookies, add a touch more applesauce next time.