Preheat the oven to 375 degrees

Stir the almond meal, chocolate chips, coconut, brown sugar, cranberries, baking powder and salt together in a large bowl

Whisk the egg well and add in the coconut oil and vanilla extract

Stir the wet mixture into the dry mixture. Refrigerate for 1 hour

Line a large, rimmed cookie sheet with parchment paper.

Using 2 large tbsp of batter, form dough into 1-inch balls. Press down slightly to flatten. Space the dough about 1 1/2 inches apart

Bake for 7 minutes or until edges are golden brown

Place cookie sheet on a cooling rack and let cool completely before transferring to a plate.