Step 1

In a bowl add the room temp. butter, sugar and vanilla extract. Whip the butter with a hand mixer or a whisk until the butter is creamy, fluffy and pale. About 3-4 minutes.

Step 2

Add the egg and mix until you have a completely incorporated creamy mix, about 2 minutes (if this begins to look slightly curdled, don’t worry).

Step 3

Add the almond milk, flour, protein powder and salt. If you are using a stand mixer, use the flat beater. If you are using a hand mixer, remove the whisks and use a rubber spatula. Either way, mix just until the solids are evenly incorporated into the cookie dough (30 seconds up to a minute). It’s very important not to overmix, otherwise the cookies will be tough.

Step 4

Once the dough is ready, add the chopped cranberries and evenly spread them into the dough.

Step 5

Cover and allow to rest in the fridge for at least 30 minutes up to 2 days.

Step 6

Preheat the oven to 180 C.

Step 7

Line a baking sheet with parchment.

Step 8

Divide the cookie dough into 12 portions and form balls. Place on the baking sheet and press with your hands covered with flour or a flat glass covered in flour, until they have a 4.5cm - 5cm diameter.

Step 9

Bake for 16-17 minutes, until the base of the cookies is golden brown.

Step 10

Take out of the oven and allow to cool.