Protein Breakfast Cookies

Step 1

Preheat the oven to 325ºF and line a large baking sheet with a silicone baking mat. Lightly grease the mat.

Step 2

In a food processor or chopper, process the pumpkin seeds and coconut until they resembles coarse crumbs with some larger pieces. Set aside.

Step 3

In a large bowl, beat the almond butter and avocado oil until well combined, then beat in the sweetener. Add the eggs, vanilla, and salt, and beat until smooth.

Step 4

Add the pumpkin seed mixture and the protein powders and beat until a stiff dough forms. Stir in the cranberries and chocolate chips by hand until well distributed.

Step 5

Using wet hands, form nine large balls of even size and place several inches apart on the prepared baking sheet. Press each one down to a 1-inch thick circle.

Step 6

Bake 12 to 15 minutes, until the edges are set and lightly browned, and the top is just barely set. Remove and let cool completely on the pan.