1.   Preheat the oven to 300 F or 150 C. Line a baking sheet with parchment paper and lightly grease the surface.

2.   Into a large bowl, add the butter, almond butter, and sweetener. Beat in the sweetener until well combined. Add the vanilla, baking powder, and finely ground salt. Beat until smooth – about 2 minutes

3.   Next add the whey protein isolate, and collagen powder, beating until well combined

4.   Add the pumpkin seed, the crushed pistachios, the coconut flakes, unsweetened cranberries and the mini chocolate chips, folding by hand until well distributed through the batter

5.   Use a one tablespoon, or 28 g, or about 1 oz, scoop to form dough balls. Place onto the parchment lined baking sheet leaving 2 inches (5 cm) space between the dough balls. Using wet fingertips, press each down to a 1-inch or 2.5 cm thick disk

6.   Bake 10 minutes for a soft moist cookie, and up to 12 minutes for a crispier exterior. Remove from oven and transfer to a cooling rack to cool completely. Store extra cookies in an airtight container, or freeze either the baked cookies or dough balls until needed. Enjoy!