Preheat your oven to 350 degrees. Prepare a baking tray with non-stick spray or a silicone mat or parchment paper.

In a large mixing bowl, add the peanut butter and sugar and mix thoroughly.

Add in all the other ingredients: Almond milk, vanilla, flour, protein powder, baking powder, and salt.

Mix at first with a spatula, and finish by using your hands.

Form small balls of dough and roll them into balls in your hands. Put them on your baking tray with lots of space between them.

Flatten the balls using the bottom of a fork in a crisscross pattern. Wet the fork with water if it’s sticking.

Bake for 12-13 minutes, remove from the oven, and let cool (they may crumble if they don’t cool enough).

I’ve never had to do this step, but you can put the cookies in an air-tight container to store in the fridge for a few weeks if you don’t eat them all first.