Preheat oven to 375°F and line a baking tray with parchment paper.
In a large bowl, whisk together gluten-free flour, almond flour, vanilla protein powder, salt, and baking powder.
In a separate bowl, combine the whole egg, egg yolk, and melted ghee. Beat until smooth and slightly frothy.
Mix in the coconut sugar and beat until the mixture becomes light and fluffy.
Gradually fold the dry ingredients into the wet mixture until a soft dough forms.
Fold in chocolate chips and chopped walnuts. Add 1–2 tablespoons of milk if the dough feels too dry.
Form the dough into a log or divide directly into 15 equal portions.
Roll each portion into a ball, place on the baking sheet, and gently flatten slightly.
Bake for 8–10 minutes, until edges are set but centers remain soft.
Let cookies cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
