Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a small bowl, mix ground flaxseed with water to create a flax egg. Allow it to sit for a few minutes until it forms a gel-like consistency.

In a large mixing bowl, whisk together gluten-free flour, Plant Fusion Chocolate Vegan Protein Powder, baking soda, coconut sugar, dark chocolate chips, and cacao powder.

Melt the coconut oil if it's in a solid state. Add the natural peanut butter, vanilla extract, coconut oil, and flax egg to the large bowl.

Mix thoroughly until a cookie dough forms. If the dough is too dry, you can add a bit more water, one tablespoon at a time.

Using a cookie scoop or a spoon, portion out the cookie dough onto the prepared baking sheet. Leave enough space between each cookie as they will spread while baking.

Gently flatten each cookie lightly with the back of a spoon or your fingers.

Bake in the preheated oven for 15-16 minutes or until the edges are golden brown. Keep an eye on them to prevent over-baking.

Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Once cooled, indulge in your homemade Protein Cookies. They are perfect for a nutritious snack or post-workout treat!