Step 1

Preheat oven to 375 degrees F and line large baking sheet with unbleached parchment paper or silicone baking mat.

Step 2

In a large mixing bowl, beat the eggs for a few minutes with a whisk. You can also use a mixer.

Step 3

Add sugar and whisk vigorously for another 2 minutes. Add coconut oil, orange zest, vanilla extract, baking soda, cinnamon and salt; whisk until combined. Stir in oats and almond flour until combined. Then stir in cranberries and white chocolate chips.

Step 4

Using a cookie dough scoop, scoop dough, place on prepared baking sheet 1" apart (cookies do not spread much) and flatten with fingers into a cookie shape, about 1" thick. Bake for 13 minutes or until cookies start to turn golden brown.

Step 5

Remove from the oven, cool on the sheet for 15 minutes before transferring to a wire rack to cool off for another 30 minutes. Cooling prevents cookies from crumbling.