Ingredients
- 1 cup almond flour (adds protein and a tender crumb)
- ½ cup oat flour (or finely ground oats)
- ¼ cup vanilla or unflavored protein powder (whey or plant-based)
- ½ cup unsalted butter, softened (or coconut oil for dairy-free)
- ⅓ cup powdered erythritol, monk fruit sweetener, or powdered sugar
- ½ cup shelled pistachios, chopped
- ½ cup dried cranberries, chopped
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat oven:
325°F (165°C). Line a baking sheet with parchment paper. - Mix dry ingredients:
In a bowl, whisk together almond flour, oat flour, protein powder, powdered sweetener, and salt. - Cream butter and flavor:
In a separate bowl, beat softened butter with vanilla extract until smooth and creamy. - Combine:
Gradually add dry ingredients to the butter mixture, mixing until dough forms. - Add mix-ins:
Fold in chopped pistachios and cranberries evenly. - Shape cookies:
Roll dough into a log (about 2 inches diameter), wrap in plastic wrap, and chill for 30 minutes.
Slice into ¼-inch thick rounds and place on the baking sheet. - Bake:
Bake for 15–18 minutes or until edges are lightly golden. - Cool:
Let cool completely on a wire rack before storing.
Nutrition Estimate (per cookie, recipe makes ~20)
- Protein: ~4–5 g
- Calories: ~90–110 kcal
- Carbs: ~6–8 g (mostly fiber and natural sugars)
- Fat: ~7–8 g (healthy fats from nuts and butter)
