Step 1

Pre-heat oven to 350 degrees F.  Line a large baking sheet with a non-stick mat or parchment paper.

Step 2

In a medium sized bowl mix together the flour, cinnamon, baking soda and salt.

Step 3

In a large bowl beat together the coconut oil and coconut sugar and creamy.  Next add in the milk, vanilla and almond extracts and flax egg and beat again until combined.  Use a wooden spoon or spatula to fold in the oats, dried cranberries and chocolate chunks.  You can use your hands if you like.

Step 4

You can make these cookies however small or large you like.  I used a 1/4 cup scoop and filled it about half way and then patted down the top of the cookie a little bit with my fingers.  Bake cookies until bottom is slightly browned and tops are firm, 7-10 minutes, depending on how big you make them.

Step 5

Remove from oven and let cool on the baking sheet for 5 minutes and then transfer to a wire cooling wrap to cool the rest of the way.