Preheat the oven to 350°F and line a large baking sheet with parchment paper.
In the bottom of a stand mixer's bowl, combine the flaxseed and water. Whisk (by hand) and set aside to thicken for 5 minutes and whisk again.
In a medium bowl, combine the flours, baking soda, cinnamon and salt.
To the mixer’s bowl, add the coconut oil, cane sugar, brown sugar, almond milk and vanilla. Mix on high until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing on low after each addition, scraping down the sides of the bowl as needed. Stir in the chocolate chips, cranberries, pistachios.
Use a 2-inch cookie scoop to scoop the dough onto the baking sheet. Bake 12-13 minutes or until lightly golden brown. (If using a 1-inch scoop, bake 10 minutes). Let the cookies cool on the baking sheet for 20 minutes before cooling completely on a wire rack.
*If you're vegan, be sure to get vegan chocolate chips. I like the Enjoy Life brand. They're easy to find in Whole Foods in the baking aisle.
Recipe by Love and Lemons at https://www.loveandlemons.com/cranberry-cookies/