Pistachio Orange Cranberry Cookies


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.

Back to blog

Leave a comment

Please note, comments need to be approved before they are published.