Cranberry Pistachio High-Protein Shortbread Cookies

Here’s a High-Protein Cranberry Pistachio Shortbread Cookies recipe — buttery, slightly tart, crunchy, and packed with protein 💪🍪

🥜 Cranberry Pistachio High-Protein Shortbread Cookies

✅ Ingredients (Makes 12–14 cookies)

• 1 cup almond flour

• ½ cup vanilla or unflavored whey protein powder

• 2 tbsp coconut flour

• ¼ cup powdered monk fruit (or powdered erythritol)

• ¼ cup unsalted butter, softened

• 2 tbsp Greek yogurt (adds moisture + protein)

• 1 tsp vanilla extract

• ¼ cup dried cranberries (unsweetened if possible)

• ¼ cup chopped pistachios

• Pinch of salt

👩‍🍳 Instructions

1. Preheat oven to 170°C (340°F). Line a baking sheet with parchment paper.

2. In a bowl, cream together butter and sweetener until smooth.

3. Add Greek yogurt and vanilla extract. Mix well.

4. Stir in almond flour, protein powder, coconut flour, and salt. Mix until dough forms.

5. Fold in cranberries and pistachios.

6. Form dough into a log, wrap, and chill 20–30 minutes (makes slicing easier).

7. Slice into ½-inch rounds and place on baking sheet.

8. Bake 10–12 minutes until edges are lightly golden.

9. Cool completely — they firm up as they cool.

🔥 Nutrition (Per Cookie – approx. 13 cookies)

• Calories: ~140

• Protein: 8–9g

• Carbs: 6g

• Fat: 10g

• Fiber: 2g

💡 Tips for Extra Protein

• Replace 2 tbsp almond flour with extra protein powder for higher protein.

• Drizzle with melted white chocolate protein chips for a festive look.

• Add ½ tsp orange zest for bakery-style flavor.