Step 1

Preheat oven to 350°F (177°C).

Step 2

Prepare your baking sheet(s) by lining with parchment paper.

Step 3

Prepare your flax eggs by whisking together ground flax seeds and water. Set aside to thicken.

Step 4

In a medium bowl, whisk together the oat flour, rolled oats, cinnamon, baking soda, and salt. Set aside.

Step 5

In a large bowl, mix the flax mixture, soft coconut oil, vanilla extract, and coconut sugar.

Step 6

Add dry ingredients to wet ingredients and mix until combined.

Step 7

Fold in chocolate chips and cranberries.

Step 8

Using a tablespoon (or a medium-sized cookie scoop), scoop equal amounts onto the baking sheet(s).

Step 9

Flatten each cookie slightly. Leave enough space around each cookie, they will spread a little as they bake.

Step 10

Bake for 10 minutes or until golden around the edges. Don't overbake! (see note below)

Step 11

Leave cookies on the cookie sheet to cool for about 10 minutes, then remove them and place them on a cooling rack.