In a large mixing bowl, combine chocolate protein powder, gluten-free oat flour, cocoa powder, and almond flour. Whisk until there are no lumps.

In a separate bowl, whisk together maple syrup, peppermint extract, almond butter, and dairy-free milk until smooth.

Gradually pour the wet mixture into the dry ingredients, stirring until fully incorporated. Add more dairy-free milk if necessary.

Form the dough into large rounds or flatten into thinner disks depending on preference. Arrange on a parchment-lined tray.

Chill the tray in the refrigerator for about 30 minutes or freeze for about 15 minutes until firm.

For an optional chocolate dip, melt chocolate chips with coconut oil and dip cookies halfway into the mixture, then chill until set.