Preheat the Oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Mix Dry Ingredients: In a large bowl, combine the almond flour, coconut flour, protein powder, baking soda, and salt. Whisk together until evenly mixed.
Cream Butter and Sweetener: In a separate bowl, cream together the unsalted butter and date syrup until light and fluffy. You can use a hand mixer or a stand mixer for this step.
Add Wet Ingredients: Beat in the egg and vanilla extract into the butter mixture until well combined.
Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, mixing until a dough forms.
Fold in Chocolate Chips: Gently fold in the dark chocolate chips until evenly distributed throughout the dough.
Shape Cookies: Scoop the dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten each cookie slightly with the back of a spoon for an even bake.
Bake: Bake for 10-12 minutes or until the edges are golden brown. The centers might look slightly underbaked, but they will firm up as they cool.
Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.