In a medium mixing bowl, combine the whey protein powder and almond flour, whisking to remove any clumps.

Incorporate the almond butter and maple syrup into the dry ingredients using a spatula.

Add almond milk one tablespoon at a time, stirring continuously until the mixture reaches a cohesive, dough-like consistency.

Gently fold in the mini chocolate chips until evenly distributed.

Serve immediately or refrigerate for 10 minutes to increase viscosity.