In a small bowl, combine the flaxseed and water. Whisk together to combine and let sit for about 10 minutes until it thickens.

In a large bowl, whisk together the rolled oats, oat flour, tapioca flour, cinnamon, baking soda, and salt.

In a medium bowl, add the almond butter, maple syrup, melted butter or coconut oil, brown sugar, orange zest, and vanilla extract. Whisk to combine. Add in the thickened flaxseed “egg” mixture to the almond butter mixture and whisk again until combined and smooth.

Pour the almond butter mixture into bowl with the oat mixture and stir to combine. Then add the dried cranberries and stir until incorporated.

Using a 1-tablespoon cookie scoop, scoop the cookie dough onto the prepared baking sheet. Leave about 2 inches of space between each cookie as they will spread a bit.

Remove cookies from the oven and let cool on the pan for at least 5 minutes before carefully transferring to a wire rack to cool. Allow the cookies to cool completely for the best texture (if you can wait that long). Enjoy!

Store cookies in a covered container at room temperature for up to a week.

If you want to freeze the dough, scoop it out into individual cookies onto a parchment-lined baking sheet. Place the baking sheet in the freezer until the dough balls are frozen solid, then transfer them to a freezer bag. Bake them the same way, adding a minute or two to the baking time as needed.