Combine the oats, gluten-free flour, baking powder, cinnamon, and protein powder in a large bowl.

In a stand mixer, beat the eggs, melted coconut oil, vanilla, and agave syrup until smooth.

Slowly add the dry ingredients to the wet mixture until it forms a dough.

Stir chocolate chips into the cookie dough.

Pop the dough into the fridge for about 20-30 minutes. This helps prevent the cookies from spreading too much when baking.

Preheat the oven to 325°F and line your baking sheets with parchment paper. Scoop out 4.3 oz (about 120 grams) of dough for each cookie, roll it into a ball, and flatten it with your hand before baking.

Bake for 13-15 minutes, rotating the baking sheet halfway through. You’ll know they’re done when the edges start to turn golden brown.

Let them cool on a wire rack and store them in an airtight container or freeze for later!