White Chocolate Cranberry Protein Cookies

1: Preheat your oven to 350°F (175°C).

2: In a mixing bowl, combine gluten-free all-purpose flour, baking soda, and baking powder.

3: In another bowl, mix almond butter, granulated monk fruit, and vanilla extract until smooth.

4: Add in the eggs and mix well.

5: Gradually add the dry ingredients to the wet ingredients, blending well.

6: Fold in the whey protein isolate, white chocolate chips, dried cranberries, and macadamia nuts.

7: Scoop the cookie dough onto a baking sheet lined with parchment paper.

8: Bake for about 12 minutes or until lightly golden.

9: Allow cookies to cool before serving.