Preheat oven to 325 degrees F and cover 2 large cookie sheets with parchment paper.
In a large bowl, mix together almond butter, egg, and syrup with an electric mixer until combined, 1 minute.
In a small bowl, mix together sweetener, coconut flour, baking soda and salt.
Mix the dry ingredients into the wet with a wooden spoon.
Taste the dough for sweetness and add more sweetener if desired.
Fold in chocolate chips and dried cranberries.
Scoop out heaping tablespoons of dough and place them on the cookie sheets, 8 per sheet.Wet your hands and roll the scoops of dough into balls.
Bake for 10-13 minutes until the cookies have puffed up and the edges have just begun to brown.Keep a close watch over the cookies in the last few minutes because it’s easy to overcook them and make them too hard.I recommend baking the cookie sheets one at a time, so you can really watch each cookie sheet.
Allow the cookies to cool in the pan for 10 minutes and then transfer the cookies on the parchment paper to a cooling rack.Repeat instructions with final cookie sheet.
The cookies will fall and crinkle as they cool.If you are eating them after they have cooled, then you can microwave them for 15 seconds to soften them up a little.