Preheat the oven to 350°F then line a baking sheet with parchment paper.In a food processor (or high speed blender), combine the oats and almonds then blend to a fine crumb. Add the coconut sugar, coconut, sea salt, baking powder, protein powder and hemp seeds then stir to combine.In a microwave safe bowl (or in a saucepan over low to medium heat), combine the almond butter and brown rice syrup. Melt in the microwave for about 20 seconds then stir together until smooth. Add the vanilla extract and milk then continue to microwave for another 15 seconds. Stir until smooth.Add the dry ingredients to the bowl with the wet and stir until a dough forms. If it seems dry, keep stirring until all of the liquid is absorbed. If it still seems dry, try adding another tablespoon of milk. Allow dough to cool for a few minutes before adding chocolate chips otherwise they will melt into the batter.Stir in the chocolate chips by hand until evenly incorporated. Use a scooper to form balls about 1.5 tablespoons in size then arrange them on the baking sheet a few inches apart. Gently press down on each until they are about 1/2-inch thick. Bake in the oven for 11-13 minutes, until light golden brown on the edges. Allow to cool for 5-10 minutes then dig in and enjoy!