Step 1

In a large mixing bowl, add all of the dry ingredients for your protein shortbread cookies (oat flour, almond flour, sugar, protein powder, baking soda, and salt). Mix to combine.

Step 2

In a small bowl, melt the butter in the microwave (about 30 seconds). Add the melted butter to the bowl and mix until a crumbly mixture forms.

Step 3

Add 2 tablespoons of milk (any milk works) to the bowl and continue to mix until cookie dough forms.

Step 4

Refrigerate the dough for 30 minutes to allow the butter to solidify and the dough to firm up.

Step 5

Once the dough has chilled, preheat your oven to 350 degrees F.

Step 6

Add the shortbread cookie dough to a clean surface or sheet of parchment paper and roll it out until thin. These cookies will not rise too much in the oven, so roll the dough out as thinly as you'd like your final cookies to be.

Step 7

Use small cookie cutters to cut as many cookies out of your dough as possible and place your shortbread cookies on a cookie sheet.

Step 8

Form the cookie dough scraps until a cookie dough ball, roll it out, and continue until you cannot cut out any more cookies. I was able to cut roughly 50 small cookies out of the dough.

Step 9

Bake the shortbread cookies at 350 degrees for 10 minutes. If your oven has hot spots, I recommend rotating the baking sheet halfway through the process to ensure even browning.

Step 10

Remove the shortbread cookies from the oven and place them on a cooling rack to cool and crisp up. Allow the cookies to sit for one hour to fully crisp up before enjoying them.

Step 11

Once cooled, you can get creative by decorating your shortbread cookies with your favorite icing, sprinkles, and toppings.