Directions 8 steps | 30 Minutes
Preheat oven to 375°F. Line a sheet pan with parchment paper. In a medium bowl, combine the whole wheat pastry flour, almond flour, baking soda, baking powder and salt. Mix well and set aside.
In a large bowl, combine the coconut oil, coconut sugar and granulated sugar. Beat until light and fluffy.
Stir in the egg, almond milk and vanilla extract until combined.
Stir in the flour mixture and mix until just combined.
Add the whole oats and dried cranberries. Stir until just combined.
Roll a heaping tablespoon of dough into a ball and place it on the prepared sheet pan. Separate each ball of dough by 1-inch to allow room for them to spread.
Bake the cookies for 10 minutes. Let the cookies cool for 10 minutes on the pan before removing them from the pan using a spatula.
Serve warm or at room temperature. Enjoy!