These pistachio cranberry almond flour cookies with date syrup are gluten-free, naturally sweetened, and packed with nutritious ingredients. Perfect for healthy snackers, clean-eating bakers, or anyone craving a refined-sugar-free cookie that tastes as good as it looks.

Looking for a cookie that feels gourmet but is secretly wholesome? These Pistachio Cranberry Almond Flour Cookies are soft, chewy, and naturally sweetened with date syrup, no refined sugar needed. Each bite delivers that perfect mix of nutty pistachios, tart cranberries, and buttery almond flour goodness.

Why You’ll Love These Cookies

These cookies are proof that healthy baking doesn’t have to be boring. Using almond flour keeps them gluten-free and full of protein, while date syrup adds rich, caramel-like sweetness plus extra minerals and fiber. The cranberries and pistachios add the perfect balance of tang and crunch, plus, they make the cookies look totally holiday-ready.

Ingredients You’ll Need

How to Make Pistachio Cranberry Almond Flour Cookies

1. Preheat the oven to 350°F and line a baking sheet with parchment paper.
2. In a medium bowl, mix together almond flour and baking powder.
3. In another bowl, whisk eggs, date syrup, and vanilla extract until smooth.
4. Combine the wet and dry mixtures, stirring until a thick, sticky dough forms.
5. Fold in the pistachios and cranberries until evenly distributed.
6. Drop heaping tablespoons of dough onto the baking sheet, spacing them about an inch apart.
7. For slightly crisp edges, lightly flatten each cookie with the bottom of a cup or spatula.
8. Bake for 16–18 minutes, or until the edges are golden brown.
9. Let cookies cool on the pan for 3 minutes, then transfer to a wire rack to cool completely.

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Pro Tips

• Sweetness swap: Date syrup is less sweet than maple syrup. If you love a sweeter cookie, drizzle a little extra on top once cooled.
• Customize it: Try dark chocolate chips instead of cranberries for a rich twist.
• Texture hack: Refrigerate the dough for 15 minutes before baking for a thicker, chewier cookie.

A Better-for-You Cookie You’ll Actually Crave

Made with simple, real-food ingredients, these cookies are the perfect afternoon pick-me-up or healthy dessert. They’re soft, naturally sweet, and full of flavor, proof that wholesome baking can still satisfy your sweet tooth.

 

 

 

 

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48 responses to “Pistachio Cranberry Almond Flour Cookies [grain-free + sugar-free]”

1. Pistachios are so underrated! I don’t see them in enough recipes. My favorite easter treat are cadbury eggs, or the BIG Reese’s cup eggs!

   
   

2. What a great combination of flavors! Pinning!

   
   

3. We love to celebrate Jesus’ resurrection! We don’t always have a special meal, but …. these look like they would be a good part of an Easter meal. <3

   
   

4. I love the combo of pistachios and cranberries. I don’t usually use almond flour as it is much more calorie dense than many others but I’m sure it gives these cookies some great flavor.

   
   

5. Almond flour is the most amazing buttery-delicious thing in cookies, isn’t it? I am in love too!! Gorgeous choice of mix-ins, and I love that you snuck some molasses in as well. I don’t exactly have an easter menu yet, but perhaps I will keep it simple: these cookies. That is all

   
   

6. I like the pistachio in there for a change

   
   

7. I LOVE pistachio anything and so does my husband’s family. These would be a hit at their Easter party!

   
   

8. Cadbury eggs are so good and I haven’t had one so far this season. One thing I want for sure is these cookies. They look picture perfect and I know I’m going to love them. We would love for you to share this at Celebrate Your Story, here’s the link for this week’s party. Happy Easter!

   http://www.thesweetsensations.com/celebrate-story-link-party-2/

   
   

9. Can you use liquid real vanilla or is the powder needed?

   
   

10. These look and sound delicious! Thank you for the great recipe. I have never thought to put pistachios in cookies before.

11. I would not have thought about using pistachios in baking, sounds interesting! #MerryMonday

    
    

12. […] Pistachio Cranberry Almond Flour Cookies (Vegan, Grain Free) – Healthy Helper […]

13. Yum! Thanks for joining us in last weeks Creative K Kids’ Tasty Tuesday. If you haven’t already, don’t forget to link up this week!

    
    

14. Oh yum, these cookies look heavenly! Can you send some over please?!

    *Maisy

    
    

15. […] Pie – Simply Stacie PISTACHIO CRANBERRY ALMOND FLOUR COOKIES – Healthy Helper Blog Super Easy Strawberry Sweet Rolls Recipe – 5 Minutes […]

16. Mmh, the almond cookies look so inviting!
    It’s fantastic that they are so easy to prepare as well, great recipe.

    
    

17. Thanks for the beautiful recipe..
    Couple of questions…..
    1. Dont we need butter/coconut oil in this recipe?
    2. What is the alternative for molasses?

    TIA..

    
    

18. […] Dark Chocolate Bark from Healthy Delicious, Gingerbread Hot Cocoa from Kim’s Cravings, and Pistachio Cranberry Almond Flour Cookies from Healthy […]

19. […] Pistachio Cranberry Almond Flour Cookies [VEGAN + GRAIN-FREE] […]

20. […] Family Man! Paired with Pistachio Cranberry Cookies by healthy helper […]

21. […] Be You: Stand Out While Being True to Yourself Fudge Pie – Simply Stacie PISTACHIO CRANBERRY ALMOND FLOUR COOKIES – Healthy Helper Blog Super Easy Strawberry Sweet Rolls Recipe – 5 Minutes For […]

22. […] Pistachio Cranberry Almond Flour Cookies […]

23. […] Family Man! Paired with Pistachio Cranberry Cookies by healthy helper […]

24. Hi – thanks for the recipe! how come there is no butter? I haven’t come across cookie recipes without butter before so wondering if the absence will make it less.. soft? Cookie-tasting?

    
    

25. These sound really tasty! Thanks for sharing at the What’s for Dinner party. Have a great rest of the week!

    
    

26. Super yummy. Would subbing Oat Flour not taste as good?

    
    

27. These are excellent! We can’t do eggs, so I substituted one large banana, two Ener-G egg replacer, and 1/2 teaspoon baking powder, to replace the 4 eggs. The rest of the recipe I followed. They came out delicious and look a bit like drop biscuits lol. Wondering how you store them? Should refrigerate them or leave on the counter? Made these for Christmas and hope they last until then

    
    

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These Healthy Apple Cinnamon Protein Muffins are soft, cozy, and packed with protein! Made with True Nutrition Vanilla Whey Protein Powder, real apples, and warm cinnamon spice, they’re the perfect wholesome snack or breakfast. Gluten-free optional and meal-prep friendly!

If fall had a flavor, this would be it. These Healthy Apple Cinnamon Protein Muffins are fluffy, perfectly spiced, and bursting with fresh apple chunks and crunchy walnuts. They’re the kind of snack that makes your kitchen smell like a cozy autumn morning, without loading up on sugar or refined junk.

Made with True Nutrition Vanilla Whey Protein Powder (don’t forget to use code HEALTHYHELPER to save on your order!), these muffins aren’t just delicious, they’re a smart way to fuel your day with extra protein and whole food goodness. Perfect for breakfast, post-workout, or an afternoon pick-me-up with a cup of coffee.

What Makes These Muffins So Good for You

• Whole grains or oat flour for extra fiber and long-lasting energy
• Whey protein to keep you full and support lean muscle
• Unsweetened applesauce for natural sweetness (and moisture!)
• Heart-healthy coconut oil and walnuts for healthy fats
• Real apple chunks in every bite for that warm, cinnamon-apple flavor

Ingredients for Healthy Apple Cinnamon Protein Muffins:

Instructions for Healthy Apple Cinnamon Protein Muffins:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease with cooking spray.
2. In a large bowl, whisk together the whole wheat flour, protein powder, baking powder, baking soda, cinnamon, and salt.
3. In a separate bowl, whisk the eggs, unsweetened applesauce, melted coconut oil, almond milk, and vanilla extract until well combined.
4. Add the wet ingredients to the dry ingredients and mix until just combined. Be careful not to overmix.
5. Fold in the diced apple and chopped walnuts, distributing them evenly throughout the batter.
6. Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full. Top with diced apples and extra walnuts if desired!
7. Bake for 18-22 minutes or until a toothpick inserted into the center of a muffin comes out clean.
8. Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

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Why You’ll Love Them

They’re protein-packed, gluten-free optional, and naturally sweetened, so you can enjoy a bakery-style treat that fits your goals. Think of them as your fall-approved upgrade to classic apple cinnamon muffins, but made for people who care about real ingredients and balanced nutrition.

Pro Tip

Warm one up in the microwave and top it with a drizzle of almond butter or a little Greek yogurt for extra protein and creaminess.

Looking for more protein-packed muffins? Check out these recipes!

Vegan Peanut Butter Strawberry Muffins

Lemon Blueberry Oat Muffins

Dairy-Free Maple Pecan Muffins

 

 

 

 

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If there is one trend I’m holding on to into fall and winter, it’s cottage cheese. Not only do I eat it weekly, but I absolutely love cooking and baking with it! Whether I’m blending it up and replacing Greek yogurt or heavy creamy or adding a scoop into my mac and cheese to add creaminess and protein, I love it and I’m not afraid to show it!

Since I’ve been on this cottage cheese kick for quite some time, I thought I’d round up my favorite FFF cottage cheese recipes that speak fall flavors. Think pumpkin cheesecake and hot fall dips for game day.

Cottage Cheese Dinner Recipes

It has been so fun testing cottage cheese in more savory ways. I mean, blend it up and you can make a high-protein pizza crust for gosh sakes!

High-Protein Cottage Cheese Desserts

If you haven’t tried blending you cottage cheese to replace Greek yogurt or heavy cream, you’re missing out! We came up with a high-protein dough recipe that’s basically 1:1 blended cottage cheese and flour, and we’ve been making so many variations of cinnamon rolls!

Cottage Cheese Breakfast Ideas for Fall

Cottage Cheese Appetizers

While I’m not a huge football girlie, I do love to hose and you can’t go wrong with a dip to share. Have you tried a hot cottage cheese dip yet? SO GOOD.

These Healthy Vanilla Cake Protein Donuts are soft, fluffy, and packed with protein. Sweetened with monkfruit, they’re sugar-free, high in flavor, and easy to make for a healthy treat or post-workout snack.

I love donuts. Always have. But the typical kind from a bakery? They hit hard, and not just in flavor. I’m talking sugar crashes, sluggish afternoons, and a total macro-bomb. So I decided to develop my own version: something light, sweet, protein-packed, and actually satisfying. That’s how these vanilla cake protein donuts came to life.

They’re soft, fluffy, and made with ingredients I feel good about, like Raw Organic Whey Protein (code HEALTHYHELPER saves $$!) and NuNaturals Monkfruit Stevia Sweetener. Best of all, they taste like the real thing. This recipe is now a regular in my kitchen, especially when I want a treat that doesn’t derail the day.

Why I Make These Protein Donuts Weekly

After trying what felt like a dozen protein donut recipes, this is the one that stuck. Here’s why:

• They’re high in protein and actually taste like donuts, not dense bricks
• I can sweeten them naturally, without any sugar alcohols
• They’re gluten-free and easy on digestion
• The recipe is simple, fast, and works every time
• The frosting actually makes them feel like a treat, not a compromise

If you’re on a fitness journey, cutting sugar, or just want a better-for-you breakfast option, these check all the boxes.

The Protein & Sweetener Combo I Swear By

I’ve been loving Raw Organic Whey Protein (code HEALTHYHELPER saves $$!). The ultra-fine organic whey gives these donuts their soft, cakey texture, and the neutral flavor pairs perfectly with almond flour.

To sweeten things up without actual sugar, I go with NuNaturals Monkfruit Stevia MonkFruit Sweetener. It blends smoothly into both the batter and the glaze without that weird aftertaste or cooling effect that some sweeteners have.

Healthy Vanilla Cake Protein Donuts

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Tips for the Best Texture

I’ve learned that baking time matters a lot here; don’t overdo it. Check at the 12-minute mark. If the batter feels overly thick before baking, just add a bit more water or milk until it smooths out. And make sure to let them cool before glazing, or you’ll have a melty mess on your hands.

Fun Flavor Ideas

This base recipe is super flexible. You can:

• Add cinnamon or pumpkin spice for a fall-inspired twist
• Use chocolate protein for a chocolate donut version
• Stir in sugar-free chocolate chips, chopped nuts, or even crushed freeze-dried berries

Sometimes I bake the batter in a mini muffin tin instead of a donut pan; it works just as well.

How I Store & Reheat Them

I keep them in an airtight container in the fridge for up to five days. They also freeze well if you skip the glaze before storing. I like to microwave one for about 10 seconds to soften it before eating. It brings back that fresh-baked feel in seconds.

Final Thoughts

These vanilla protein donuts are my go-to whenever I want something sweet but don’t want to sacrifice how I feel afterward. They’re simple, macro-friendly, and made with ingredients that work just as hard as I do.

Whether you’re meal prepping for the week, grabbing something post-workout, or just want a better breakfast option, I think you’ll love these as much as I do. Give them a try and let me know how they turn out. I’d love to hear what you think or see your spin on them!

 

 

 

 

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These easy air fryer apple fritters are made with cottage cheese, sliced apples, and a simple homemade glaze. They’re crispy on the outside and chewy on the inside. An amazing healthier twist on a classic sweet treat with all the iconic flavors of fall! I can’t wait for you to try this recipe .

Ingredients to Gather

• Diced apples: where are my honey crisp fans at?! I love the flavor and crisp texture of honey crisp apples, but you do you and choose the apple variety of your choice.
• 2% blended cottage cheese: any fuller fat cottage cheese will work for this recipe. I recommend at least 2%, but I’ve also tested this with 4% and it worked great. Any low fat cottage cheese will have a higher water content, which will require more flour to form into a dough.
• Brown sugar: you’ll toss the diced apples with brown sugar which is just straight up perfect fall flavors IMO.
• Ground cinnamon: same goes wit the cinnamon! It’s a perfect complement to the apple and brown sugar flavors of fall.
• Unsweetened almond milk: this is my preferred liquid for these fritters. Technically, any milk will work, but I prefer the mild flavor of plain, unsweetened almond milk.

Find the list of full ingredients in the recipe card below. 

My Method for Making Air Fryer Apple Fritters

1. Prepare the apples: Add the diced apples, brown sugar, and cinnamon to a bowl, and toss to coat the apple pieces. 
2. Prepare the dough: Add the dry ingredients to the bowl with the apples, and stir to mix. Then, add in the blended cottage cheese and stir until a ball starts to form. Then, use your hands to knead the dough in the bowl. Lightly flour a work surface and turn the dough out before cutting into 4 pieces. Place 2 apple fritters on parchment paper and press down to a traditional fritter shape (round or oblong). 
3. Air fry the fritters: Air fry the fritters, flipping halfway through to brown both sides.
4. Make the glaze: Add the powdered sugar and almond milk to a bowl and whisk to combine. That’s it! 
5. Glaze and enjoy! Dip the fritters into the glaze; set them on a wire rack, and allow the glaze to set for a few minutes before serving!

The Perfect Sweet Treat

I love making these apple fritters in the morning with the kiddos. Something about sitting in the porch on a cool fall morning enjoying one of these yummy treats with a cup of coffee while the kiddos play .

These apple fritters also make for a great after school snack or sweet treat after dinner. You really can’t go wrong with the ingredient list here, so choose your own adventure on when and where you serve ’em.

If You Have Leftovers

If you have leftover apple fritters, allow them to cool completely before storing on the counter in a vented bag. As the apples continue to soften over time, they will seep moisture and can cause the fritters to become soggy if stored in an airtight container. Venting it helps prevent this.

More Easy Air Fryer Recipes

Why did my apple fritters get soggy?

This could be happening for a couple reasons! If you crowd the apple fritters too much in the air fryer, it will actually steam them instead of air fry them. Make sure your fritters are not touching in the air fryer.

The other reason this could be happening is because you did not allow them to cool before storing leftovers. I recommend venting the bag or container you store leftovers in to prevent the apple moisture from creating a soggy texture. You can also air fry leftover fritters for a minute or two before serving to crisp them up again.

How do you prevent air fryer apple fritters from sticking to the basket?

I recommend cooking these apple fritters on parchment paper in the air fryer. Not only does it prevent them from sticking to the basket, it also prevents the lines from the grate on the air fryer from transferring onto the fritters.

Can I make these gluten-free?

I have not tested these apple fritters with GF flour, but my go-to is always Bob’s Red Mill 1:1. If you test this ingredient swap, please let me know how it goes in the comments!

Have you tried making your own pita chips? The key is to separate your pita bread into layers so the chips turn out delightfully crisp and golden. They’re truly irresistible and last in the pantry for up to two weeks, so they’re ready to grab for a quick snack.

Freshly-baked pita chips taste so much better than store-bought chips, even when you’re using store-bought pita bread like I did. These homemade pita chips are also healthier than store-bought options because they’re brushed with extra-virgin olive oil, not fried in canola oil.

I streamlined the preparation method to make these pita chips a quick and easy project. They’re ready after a ten-minute bake in the oven. Take your favorite Mediterranean dip up a notch by serving it with these homemade pita chips!

Pita Bread Options

Buy your pita bread at a Mediterranean grocer for the best options. You should also find some good options at well-stocked grocery stores, like Whole Foods Market. Check the ingredients list—minimally processed pita bread should have a short list of familiar ingredients like flour, water, sugar, yeast and salt.

Buy pocket-style pita bread if possible, because it’s easier to separate the layers. I tested this recipe with Angel Bakeries and Toufayan brands. Toufayan was thinner and easier to separate, but they both yielded tasty results. I wrote this recipe to accommodate a variety of sizes of pita bread.

This recipe works with regular or whole wheat pita bread. I love the extra nutty flavor and fiber offered by whole wheat pita bread, so that’s what I used in these photos.

Watch How to Make Pita Chips

Seasoning Options

You can’t go wrong with a sprinkle of flaky sea salt or kosher salt. To add extra savory flavor, try a sprinkle of:

Pita Chip Serving Suggestions

Pita chips are the perfect vehicle for Mediterranean and Middle Eastern dips. Here are a few of my favorites:

Use any leftover pita chips to make Fattoush Salad with Mint Dressing, or store them in a sealed bag for up to two weeks.

Please let me know how your pita chips turn out in the comments! They’re so much tastier than store-bought chips.

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These healthy chai latte protein donuts are soft, fluffy, and packed with warm spices and plant-based protein. Gluten-free, naturally sweetened, and perfect for breakfast, snacks, or dessert.

If you’ve ever wished your morning chai latte could magically turn into a donut you can eat for breakfast, snack time, or post-workout, today is your lucky day. These Healthy Chai Latte Protein Donuts combine the warm, aromatic spices of chai with a soft, cakey texture and a boost of plant-based protein. They’re refined sugar-free, gluten-free, and can be made dairy-free, so you can enjoy all the cozy vibes without the crash.

Made with True Nutrition Chai Latte Pea Protein powder (use code healthyhelper to save), almond flour, oat flour, and a blend of cinnamon, ginger, cardamom, and nutmeg, these donuts are basically fall in a bite. They’re sweetened naturally with fruit and finished with a creamy vanilla cinnamon frosting that feels decadent but is secretly packed with protein.

Perfect for meal prep, these donuts stay moist for days and make the perfect grab-and-go breakfast, mid-afternoon pick-me-up, or healthy dessert. They’re also oven-baked, not fried, so you can snack happily without that greasy, heavy feeling.

Why You’ll Love These Healthy Chai Latte Protein Donuts

• High in protein thanks to pea protein powder and Greek yogurt
• Gluten-free & dairy-free options for every lifestyle
• Easy to make in under 30 minutes
• Full of warming chai spices for a comforting flavor boost
• Naturally sweetened with applesauce

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Tips for the Best Protein Donuts

• Don’t overmix the batter; this keeps the texture light and fluffy.
• Use a piping bag (or zip-top bag with the corner snipped off) to fill the donut molds neatly.
• Let the donuts cool completely before frosting so the topping stays put.

Nutrition Facts (per donut, recipe makes 12):

• Calories: 92
• Protein: 9g
• Carbohydrates: 7g
• Fat: 3g

If you’re looking for a healthier baked good that fuels your day, these chai-spiced protein donuts are it. Pair one with a cup of coffee or tea, and you’ve got a match made in autumn heaven, any time of year.

 

 

 

 

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This Vegan Sugar-Free German Chocolate Cake is rich, moist, and naturally sweetened with dates. Made with oat flour, coconut, pecans, and a creamy cashew-coconut frosting, it’s a healthy dessert that tastes totally indulgent, perfect for any occasion.

This vegan gluten-free German chocolate cake is everything you love about the original: rich chocolate layers, sweet coconut-pecan flavor, and luscious frosting, without the dairy, eggs, gluten, or refined sugar. It’s proof that indulgence can still be nourishing.

Perfect for birthdays (it is my FAVORITE cake to make for family members’ birthdays!!), holidays, or when you want to show off your healthy baking skills, this cake is made with whole food ingredients and natural sweetness that won’t leave you with a sugar crash.

What’s Inside This Vegan Sugar-Free German Chocolate Cake?

Instead of processed sugar and flour, I use:

• Gluten-free oat flour for a hearty, fiber-rich base
• Unsweetened cocoa powder for deep chocolate flavor
• Medjool dates blended with warm water for a natural caramel-like sweetness
• Dairy-free yogurt and chocolate almond milk to keep the crumb soft and tender
• Apple cider vinegar for a little rise
• Shredded coconut and chopped pecans mixed right into the batter for texture and that signature German chocolate flair

It’s the kind of cake that feels indulgent, but is secretly packed with plant-powered goodness.

Why You’ll Love This Cake

• Totally vegan and gluten-free
• Naturally sweetened with dates and maple syrup
• Packed with texture from coconut and pecans
• Frosting that’s creamy, rich, and dairy-free
• Perfect for sharing (or not)

Ingredients:

For cake:

• 1 ½ cup gluten-free oat flour
• ¾ cup unsweetened cocoa powder
• 1 tsp baking powder
• 1 tsp baking soda
• ½ tsp vanilla extract
• ¼ tsp sea salt
• 1 container SoDelicious Unsweetened Plain Yogurt (5.3 oz) (or another plain vegan yogurt)
• ¾ cup unsweetened chocolate almond milk
• 2 tsp apple cider vinegar
• 1 ½ cups of medjool dates, pitted and chopped
• 1 cup warm water
• ½ cup raw pecans, chopped
• ½ cup shredded unsweetened coconut

For frosting:

• 1 cup raw cashews, soaked in water for at least 2 hours or overnight, then drained and gently patted dry
• 1 cup coconut milk, from a can
• 1 tbsp lemon juice
• 2 rounded tbsp coconut oil, solid
• 2 tbsp cocoa powder
• ¼ cup date syrup (HEALTHYHELPER saves $$!)
• Optional: chopped pecans and chocolate chips for topping

Directions:

For the cake:

• Preheat oven to 350 degrees F. Spray two round 8×1.5-inch cake pans with cooking spray and set aside.
• Mix flour, cocoa, baking powder, baking soda, and sea salt in a large mixing bowl. In a food processor, blend dates and water until pureed and smooth. Place date paste in a bowl and add yogurt, vanilla, milk, and apple cider vinegar. Add wet ingredients to dry ingredients and mix until just combined. Fold in the shredded coconut and pecans and mix until evenly distributed.
• Divide the cake batter between the prepared cake pans and bake for 25 minutes on the middle rack.
• Remove cake from oven and allow both parts to fully cool on a wire rack before flipping them out of the pans and frosting them.

For the frosting:

• While the cake is cooking, blend all frosting ingredients in a food processor. The mixture will not be thick like frosting at first, so pour it into a bowl or container and place it in the fridge for about an hour to thicken.
• Once the cake frosting has thickened and it is thoroughly cooled, begin frosting it one layer at a time and then stack it on top of one another. Frost the entire outside of the stacked cake and decorate with extra pecans and chocolate chips if desired.

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A protein-packed, sugar-free twist on the craveable Crumbl Sugar Cookies with Pink Frosting! This copycat recipe is a healthy version of your favorite Crumbl cookie.

Craving the deliciousness of Crumbl’s famous sugar cookies but want to keep them healthy? I’ve got you covered.

Healthy Copycat Crumbl Sugar Cookie with Pink Frosting

This recipe captures the original’s soft, chewy texture and sweet flavor, but with a protein-packed and sugar-free twist. These cookies are perfect for anyone looking to indulge at home without the cost of Crumbl!

Ingredients

For the Cookies:

– 1 cup almond flour

– 1/2 cup oat flour

– 1/4 cup vanilla protein powder (see suggestions below!)

– 1/2 cup sugar-free sweetener (I use NuNaturals! Code HEALTHYHELPER saves $$)

– 1/4 teaspoon salt

– 1/2 teaspoon baking soda

– 1/4 cup unsalted butter, softened

– 1/4 cup Greek yogurt

– 1 large egg

– 1 teaspoon vanilla extract

For the Pink Frosting:

– 1/4 cup cream cheese, softened

– 1/4 cup Greek yogurt

– 2 tablespoons sugar-free sweetener

– 1/2 teaspoon vanilla extract

– A few drops of pink food coloring

Instructions

Making the Cookies:

1. Preheat Your Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. Mix Dry Ingredients: In a medium bowl, whisk together the almond flour, oat flour, protein powder, sugar-free sweetener, baking soda, and salt.

3. Cream the Butter: In a large bowl, beat the softened butter until creamy. Add the Greek yogurt and beat until smooth. Mix in the egg and vanilla extract until well combined.

4. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.

5. Shape the Cookies: Scoop out tablespoon-sized portions of dough, roll them into balls, and place them on the prepared baking sheet. Flatten each ball slightly with the palm of your hand or the bottom of a glass.

6. Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Making the Pink Frosting:

1. Prepare the Frosting: In a small bowl, beat the cream cheese until smooth. Add the Greek yogurt, sugar-free sweetener, and vanilla extract, and continue to beat until well combined.

2. Add Color: Mix in a few drops of pink food coloring until you achieve your desired shade of pink.

3. Frost the Cookies: Once the cookies are completely cooled, spread a generous amount of frosting on each cookie.

Tips for Success

– Choose the Right Protein Powder: Opt for a vanilla-flavored protein powder that you enjoy, as this will heavily influence the taste of your cookies.

– Consistency Matters: If the dough seems too dry, add a teaspoon of milk or water at a time until it reaches a pliable consistency.

– Storage: Store any leftover cookies in an airtight container in the refrigerator for up to a week.

Protein Powder Recommendations

Here are my TOP picks for clean protein powders to use in this recipe:

Healthy Copycat Crumbl Sugar Cookies

These healthy copycat Crumbl sugar cookies with pink frosting are a delightful treat you can enjoy anytime and without the cost of Crumbl. Packed with protein and free from added sugars, they make a perfect snack or dessert for anyone looking to satisfy their sweet tooth while getting in some extra protein! Try this recipe and enjoy the deliciousness of Crumbl’s famous sugar cookies with a healthy twist whenever you want.

 

 

 

 

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