Prepare flax egg, set aside to thicken.
Preheat oven to 150 °C (fan forced) and line a tray with baking paper.
In a medium bowl, combine the flax egg, applesauce, almond milk and vanilla, mix until smooth.
Add the rice flour, almond meal, protein powder and natvia and mix until everything is combined.
fold through the chocolate chips.
Divide mixture into 9 cookies, and use your fingers/the back of a spoon to spread them out
**(NOTE: the mixture is very wet and sticky so it may be a little bit fiddly).
Bake for 25-35mins.
Store in an airtight container in the fridge.
Cookies will keep for 5-7 days.