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Preheat the oven to 180°C (160°C fan) and line a baking tray with baking parchment.
Put the smooth peanut butter, maple syrup, egg, bicarbonate of soda, vanilla extract and a pinch of salt in a large bowl and mix until smooth.
Stir in the protein powder until just combined, then fold in the mini chocolate chips, if using.
Use rounded tablespoons to portion the mixture into balls and place them about 5cm apart on the tray. Flatten each one slightly with the tines of a fork to form a crisscross pattern.
Bake for 10–12 minutes, until the edges are lightly golden and the centres are set.
Leave to cool on the tray for 5 minutes, then transfer to a wire rack to cool completely.