Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a 9×9-inch (23×23-centimeter) pan with parchment paper.

Add the date paste, almond butter, applesauce, coconut oil, egg, and vanilla to the bowl of a mixer and mix well. Add the flour, oats, flaxseed, protein powder, baking powder, and salt and mix to combine. Fold in

the chocolate chips and dried cranberries.

Wet hands slightly and press the batter into the pan firmly and evenly. Drizzle the almond butter over the top and swirl lightly with a toothpick. Sprinkle with extra chocolate chips, if desired. Gently flatten the top of the batter.

Bake for 25 minutes, or until golden brown and ready. Cool before cutting.