Pre-heat oven to 350 degrees. In a medium bowl mix together the oats, oat flour, cinnamon, xanthan gum, baking soda and sea salt and set aside.
In a medium-large bowl whisk together the coconut palm sugar, coconut oil, egg and vanilla until smooth.
Slowly mix the dry ingredients into the wet ingredients. Mix until combined. Gently fold in cranberries.
Line a cookie sheet with parchment paper. With a small ice cream scoop or spoon, transfer the batter to your cookie sheet. If desired, flatten cookies slightly with the palm of your hand or the back of the ice cream scoop or spoon, as these cookies will only spread slightly.
Bake for 12 to 14 minutes. (Makes 20 – 24 cookies depending on size)