To a bowl, add the coconut oil, almond butter, maple syrup and vanilla extract. Beat together until fully combined.
Add the ground almonds, protein powder, salt, bicarbonate of soda and chocolate chunks. Fold together until combined. Place in the fridge for 30 mins.
Meanwhile, preheat the oven to 180 degrees and line a large baking sheet with parchment paper.
Once the dough has chilled, roll into 10 even-sized balls and place spaced out onto the prepared baking sheet. Press 2-3 mini eggs into the top of each cookie.
Bake for 9-12 minutes until golden on the outside. Allow cookies to cool on the tray until they have hardened.