Add the almond flour, oat flour, and protein powder into a large mixing bowl. Stir them together slowly using a spoon or spatula until everything is evenly combined and there are no visible clumps, especially from the protein powder.

Pour in the melted coconut oil, followed by the sweetener and vanilla extract. Begin mixing gently, bringing the ingredients together until a soft dough starts to form. Continue mixing just until everything is combined—avoid overmixing so the cookies stay tender.

Add the dried cranberries and chopped pistachios into the dough. Fold them in carefully using a spatula, making sure they are evenly distributed throughout so each cookie has a balanced mix of texture and flavor.

Take small portions of the dough using your hands or a spoon and shape them into round cookie forms. Place each one onto a baking tray lined with parchment paper, leaving a little space between them to allow for slight spreading during baking.

Place the tray into a preheated oven at 180°C (350°F) and bake for 10–12 minutes. Keep an eye on them toward the end—the cookies are ready when the edges turn lightly golden while the centers remain soft.

Remove the cookies from the oven and let them rest on the tray for a few minutes before transferring them to a cooling rack. Allow them to cool completely so they firm up and develop that perfect soft yet slightly crumbly shortbread texture.