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Pre-heat oven to 350 F degrees (180 C). Line baking sheet with parchment paper and set aside.
In a large bowl add the ground flax seed and milk and whisk well. Let the mixture rest for at least 5 minutes. Once the mixture has thickened, it’s ready to use in your recipe.
Add all ingredients into the bowl (except of nuts and cranberries). Mix well to combine.
Gently fold in the nuts and cranberries.
For each cookie, use an ice scoop (2 tbsp) to scoop the amount of dough into your hands. Use your hands to form a ball, and then flatten the ball to create a cookie shape that’s about 1½ cm thick. These cookies don’t spread when cooking, so they need to press them down into the desired shape.
Bake in the centre rack of the oven for 18 – 20 minutes, or until lightly golden.
Let the cookies rest for 5 minutes on the baking tray to harden, then transfer to a wire rack to cool completely. Enjoy!