1. Prepare your flax egg as described above and set aside. Preheat your oven to 350 degrees and line a large baking sheet with parchment paper.

2. Whisk together the almond and tapioca flours, baking soda, salt and cinnamon, and set aside.
3. In a separate bowl with an electric mixer, cream together the almond butter and coconut oil until smooth, then add the maple syrup, coconut sugar, vanilla, and orange zest; continue to mix until very smooth. Add in the flax egg and beat on low until fully combined.
4. Slowly mix in the flour mixture (with a spoon) until a sticky cookie dough forms. Fold in the cranberries and chocolate chips, then chill the mixture in the fridge for 5-10 minutes.
5. Using a medium cookie scoop, drop the mixture onto a cookie sheet, about 2 inches apart since they will spread a bit.
6. Bake in the preheated oven for about 12-15 minutes or until cookies are set in the center and beginning to brown around the edges. They will be very soft but don’t over-bake to maintain a chewy texture.
7. Remove from oven and allow to cool on the baking sheet for about 5 minutes, then carefully transfer to wire racks to cool completely. Makes 14 cookies. Enjoy!

For the Optional Coconut Icing:

1. Slowly melt coconut butter if needed, in a glass bowl in 8 second increments in the microwave until just drippy.  Stir in the maple syrup, then drizzle onto cookies.