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Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a mixing bowl, cream together the grass-fed butter or coconut oil with the maple sugar or coconut sugar until smooth.
Stir in the pure vanilla extract until well combined.
In another bowl, combine the almond flour, oat flour, sea salt, cinnamon, turmeric powder, and black pepper.
Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Fold in the dried cranberries and chopped pistachios until evenly distributed.
Scoop tablespoon-sized portions of the dough onto the prepared baking sheet, spacing them about 2 inches apart.
Flatten each cookie slightly with the back of a fork or your fingers.
Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden.
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.