Preheat your oven to 350°F and line a baking sheet with parchment paper.
In a large mixing bowl, combine the almond flour, baking powder, and salt.
Pour in the maple syrup, melted coconut oil, and vanilla extract and mix well until a nice dough forms.
Add in the dried cranberries and fold to combine.
Roll the dough into 1 to 2 inch sized balls and place them on the parchment lined baking sheet. Expert Tip: Rinse your hands every so often and leave them a bit damp for rolling a smoother ball!
Flatten the balls and shape them into round discs. They will not spread out during baking so no need to worry about spacing. I fit 15 perfectly on one sheet. Lightly press any extra cranberries into the tops.
Bake for 8-10 minutes, rotating the cookie sheet at the halfway point. Check the bottoms at 8 minutes to see if they are golden. Be careful as they are fragile at this point!
Remove from the oven and let the cookies cool for 10 minutes on the cookie sheet to firm up then transfer to a wire rack to cool off completely.
Store in a sealed glass or plastic container at room temperature.