Peanut Butter Protein Chocolate Chip Cookies

1. Preheat the oven to 350° F. Line a baking sheet with parchment paper.2. In a mixing bowl, beat the butter. Slowly add the maple syrup, beating until whipped. Add the peanut butter and mix to combine. Beat in the egg and vanilla. Add the almond flour, protein powder, baking soda, and salt. Fold in the chocolate chips/chunks.3. Scoop the dough out into rounded 1 tablespoon size balls, the dough will be wet. Place 2 inches apart on the prepared baking sheet.4. Bake 7 minutes. Remove the pan from the oven and tap the baking sheet on the counter gently to deflate each cookie. Return to the oven and bake another 3-4 minutes, the cookies will be browning, but still doughy in the center. Remove from the oven and gently tap the baking sheet on the counter 1-2 times. 5. Let the cookies cool on the baking sheet. Sprinkle with flaky salt (if desired). Eat warm or let cool and store in an airtight container for up to 4 days.