In a medium bowl, whisk together the almond flour, protein powder, and salt. This ensures even distribution of the protein powder throughout the dough and prevents clumping when you add the wet ingredients. Set aside.

Microwave the peanut butter for 20 seconds until it's slightly softened and easy to stir. In a separate small bowl, combine the warmed peanut butter, maple syrup, milk, and vanilla extract, stirring until smooth. Warming the peanut butter makes it much easier to incorporate into the dough without overmixing, which can make the texture tough.

Pour the wet ingredient mixture from Step 2 into the dry ingredient mixture from Step 1. Using a spatula or wooden spoon, fold and stir until the ingredients come together into a cohesive dough. If the dough seems too crumbly or dry, add milk 1 tablespoon at a time until it reaches a soft, moldable consistency. I like to use a spatula rather than an electric mixer here—it prevents overworking the dough and keeps the texture light and tender.

Gently fold the chocolate chips into the dough until evenly distributed. Scoop the dough using a small cookie scoop or your hands, then roll into bite-sized balls about 1 to 1.5 inches in diameter. Place the balls on a plate and refrigerate for at least 15 minutes before serving—this firms them up and makes them easier to eat.