Lightly grease two 4oz ramekins with butter or coconut oil and preheat your oven to 350 degrees.
In a small bowl, stir together the protein powder, cocoa powder, salt and baking powder. Set aside.
In a large bowl, beat together the almond butter, honey, vanilla and egg using an electric hand beater on high speed. Beat until the almond butter begins to "absorb" the liquid ingredients, and begins to thicken, just a minute or so.
Pour the protein powder mixture, along with the chopped chocolate, into the almond butter mixture and stir until well combined. Your batter will be wet and sticky.
Divide the batter evenly between the two prepared ramekins, and spread out evenly. They will be about 3/4 of the way full.
Bake until the cookies have risen significantly, the edges just begin to darken, and the top feels firm and slightly crunchy, about 20 minutes.
Let cool for 5-10 minutes (depending how long you can wait!) and DEVOUR!