Preheat and prep: Preheat your air fryer to 320°F (160°C) for 3–5 minutes. Line the basket with a perforated parchment liner or lightly spray with oil to prevent sticking.

Pulse the oats: Add 1 cup rolled oats to a blender and pulse 3–5 times to create a coarse oat flour. You want some texture left—don’t make it powdery.

Mix dry ingredients: In a bowl, whisk the pulsed oats, 1 scoop (30–32g) protein powder, 1/2 teaspoon baking powder, a pinch of salt, and a dash of cinnamon if using.

Whisk wet ingredients: In another bowl, combine 2 tablespoons almond butter, 1/3 cup egg whites, 1/4 cup Greek yogurt, 1–2 tablespoons maple syrup, and 1 teaspoon vanilla extract. Whisk until smooth.

Combine: Add the wet ingredients to the dry and fold gently. If the batter seems too thick and crumbly, add 1–2 teaspoons of water or milk. If too runny, add a tablespoon of oats.

Add mix-ins: Fold in 1–2 tablespoons dark chocolate chips. You can also add chopped nuts or cacao nibs if you like.

Form cookies: Scoop the dough into 4 equal mounds (about 2 heaping tablespoons each). Lightly flatten to 1/2-inch thick patties for even cooking.

Air fry: Place cookies in the basket with space between them. Air fry at 320°F (160°C) for 6–8 minutes until the edges are set and lightly golden. They’ll look slightly soft in the center—this is perfect.

Rest: Let cookies cool in the basket for 3 minutes, then transfer to a rack. They firm up as they cool.

Serve: Enjoy warm, or let them cool completely for a chewier texture. For a dessert vibe, sprinkle a few extra chocolate chips on top while they’re warm.