1
Melt butter in microwave for 15-20 seconds to soften (but not melt).
2
Cream together sugars and butter.
3
Add vanilla extract, and stir to combine.
4
Slightly beat the egg, and stir into sugar mixture - do not over-stir, as this will make your cookies hard
4
In a separate bowl, sift together flour, baking powder, and salt.
5
Add coconut flour, flax seed mill, and wheat bran to the flour mixture, and combine well.
6
Add flour mixture to the wet ingredients until well combined - do not over-beat, as this will activate the gluten in the flour, and make your cookies hard. Your finished dough should be a consistency between wet and dry, and pliable by hand.
7
Fold in dried cranberries and chocolate chips.
8
Gently roll a tablespoon of dough into a ball, and flatten slightly with a fork or spoon.
9
Drop cookies onto an ungreased cookie sheet, and bake at 350 degrees on the middle rack for 12 minutes. Do not overbake!
10
Remove cookies from oven, and let stand for 5 minutes.
11
Carefully transfer cookies to a rack, and let stand for an additional 10 minutes before serving.
Cookies will be soft and chewy when cooled. They are even better the next day!