In a medium bowl, whisk together the greek yogurt, almond milk, maple syrup, vanilla extract, and almond extract until completely smooth and well combined. This creates a creamy foundation that will help bind all the dry ingredients evenly without lumps. I always do this first because it ensures the wet ingredients are fully incorporated before adding the flour and protein powder, which prevents clumping.

Add the almond butter to the wet mixture from Step 1, stirring thoroughly until no streaks remain and the texture is smooth and creamy. The natural oils in well-stirred almond butter will incorporate seamlessly into the wet base, creating a rich, cohesive dough foundation.

In a separate small bowl, whisk together the almond flour, vanilla protein powder, and salt to break up any clumps and ensure even distribution. Fold this dry mixture into the almond butter mixture from Step 2 using a spatula, stirring until just combined into a thick, cookie dough consistency. I like to fold rather than vigorously stir because it prevents overdeveloping the texture and keeps the dough light and tender.

Gently fold the chocolate chips into the dough from Step 3 until evenly distributed throughout. The dough is now ready to enjoy immediately as is, or you can refrigerate it for a firmer texture. Serve directly from the bowl with a spoon, or portion into small bites if desired.