Preheat your oven to 350 degrees Fahrenheit. Line a baking sheet with a silicone baking mat or parchment paper.

To prepare your flax egg, mix the ground flax and water, then set aside to thicken for 10 minutes.

Meanwhile, add the oat flour, oats, baking powder, baking soda, and salt to a large bowl. Stir to combine.

In a small blender, blend the dates with the water and orange juice until a smooth date paste forms. Add the date paste, prepared flax egg, apple cider vinegar, melted coconut oil, and almond butter to the dry ingredients. Stir until combined. Add the chopped pecans, orange zest, and cranberries. Stir to combine.

Form the dough into 14 round cookies. Place the cookies on your prepared baking sheet. Bake in the preheated oven for 9-11 minutes, until slightly golden brown. Let set for 5 minutes.

Store the cookies in the fridge for a few days, or the freezer for a few weeks.