Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set it aside.

In a large mixing bowl, cream together the softened butter and granulated sweetener until well combined and creamy.

Add the egg and vanilla extract to the bowl. Beat the mixture until smooth.

In a separate bowl, whisk together the protein powder, flour, baking powder, and a pinch of salt.

Gradually add the dry ingredient mixture to the mixing bowl. Stir until a thick dough forms. Gently blend in strawberries and choc chips until incorporated.

Use a 1-inch cookie scooper or spoon to roll the dough into small balls (about 1 inch in diameter) and place them on the prepared baking sheet. 

Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are golden brown.*

Remove from the oven and let them cool on the baking sheet for a few minutes. Then transfer them to a wire rack to cool completely.

Store any extra cookies at room temperature in an airtight container for up to 5 days.