Preheat oven @180° C for 10 minutes. Grease a baking tray or line with parchment paper.
Gather all the ingredients at room temperature.
Sieve the flour, baking soda, baking powder, salt for 2-3 times.
In a mixing bowl add the coconut oil and coconut sugar and mix.
Add in coconut milk, whisk well and let sugar dissolve. Whisk until thoroughly combined and resembles caramel.
Add in vanilla extract and mix.
Add in the flour, mix and incorporate everything well.
Stir in the cranberries and chocolate chips and form a soft dough.
Cover the dough with cling wrap and set aside for 10-15 minutes.
Scoop out the dough into balls of equal sizes on baking tray and slightly flatten the cookies down with your fingers. Press additional cranberries and choco chips on top of each cookie (optional).
Bake at preheated oven for 15-20 minutes or untill edges starts to brown. Baking time may differ depending upon one’s oven temperature.
Remove the cookie tray from the oven and let it rest for 5-10 minutes.
Transfer them to a wire rack and let it cool down completely before serving or storing.