Ingredients
Scale
- 1 cup Vanilla Whey Protein Powder
- 1/2 cup Almond Flour
- 1/4 cup Oat Flour
- 1/2 teaspoon Baking Powder
- 1/4 teaspoon Salt
- 1 large Egg (room temperature)
- 1/4 cup Plain Greek Yogurt (non-fat or 2%)
- 3 tablespoons Melted Coconut Oil or Grass-fed Butter
- 1/4 cup Stevia or Monk Fruit sweetener
- 1 teaspoon Vanilla Extract
- 1/3 cup Dried Cranberries (unsweetened preferred)
- 1/3 cup White Chocolate Chips (sugar-free or mini)
Instructions
- Step 1: Preheat and Prepare the Base Start by preheating your oven to 350°F (175°C). Line a large baking sheet with parchment paper or a silicone baking mat to prevent sticking. In a large mixing bowl, whisk together the vanilla protein powder, almond flour, oat flour, baking powder, and salt. Ensure there are no large clumps in the protein powder, as this will affect the cookie’s texture.
- Step 2: Combine Wet Ingredients In a separate medium-sized bowl, beat the egg with the Greek yogurt, melted coconut oil (ensure it is not hot), vanilla extract, and your sweetener of choice. Whisk until the mixture is completely smooth and the sweetener has dissolved. The Greek yogurt is the secret ingredient here; it adds moisture and extra protein without the need for excess fats.
- Step 3: Mix the Dough and Add-ins Slowly pour the wet ingredients into the dry ingredients. Use a spatula to fold the mixture together until a thick, slightly sticky dough forms. Once the dough is consistent, gently fold in the dried cranberries and white chocolate chips. Distribute them evenly throughout the batter so every bite gets a bit of sweetness and tartness.
- Step 4: Scoop, Shape, and Bake Using a cookie scoop or a tablespoon, drop 12 even mounds of dough onto your prepared baking sheet. These cookies do not spread much on their own, so use the back of a spoon or your palm to gently flatten them into cookie shapes. Bake for 8 to 10 minutes. Do not overbake! They should look slightly soft when you pull them out; they will firm up as they cool. Let them rest on the pan for 5 minutes before transferring them to a wire rack.
- Cook Time: 20 minutes