1 cup all-natural pistachio butter
½ tsp. pure orange extract (or 1 Tbsp. finely grated orange peel (orange zest))
1 cup quick-cooking rolled oats
½ cup raw honey
1 cup Vanilla Protein
2 Tbsp. chopped unsweetened dried cranberries
Note: If you can’t find pistachio butter, you can make your own in very easily by placing one cup of shelled raw pistachios, ½ tsp. sea salt (or Himalayan salt), and 1 Tbsp. flaxseed oil in a food processor or high-speed blender. Blend until nuts are ground into butter, stopping to scrape down the sides two to three times.
Combine all ingredients in a medium bowl; mix well with a spatula or clean hands. Roll mixture into twenty four balls, each about 1-inch in size. Flatten each slightly so that it is shaped like a traditional cookie. Refrigerate for at least one hour before serving.