Preheat oven to 350 degrees. Line a baking sheet with parchment paper and set aside.

Make your flax "egg." In a small bowl, mix ground flax and water. Set aside.

To toast the walnuts, add walnuts to a skillet over medium heat Stir frequently, until lightly toasted and fragrant. Set aside.

Add melted coconut oil and maple syrup to a food processor. Process until well combined. Alternatively, you can just mix the cookies together in a bowl.

Add flax mixture and vanilla extract to the food processor. Pulse until just combined.

Add toasted walnuts, rolled oats, almond flour, ground ginger, cinnamon and salt to the food processor and process until mixture just comes together.

Add dried cranberries to the food processor and continue processing until cookie dough is formed.

Using a spoon and your hands, form dough into cookies and place on the parchment paper lined baking sheet. The dough will be sticky but will form easily into cookies. I use approximately 2 tablespoons of dough per cookie and get about 10 cookies from the recipe.

Bake in the preheated oven for 12-15 minutes. When done, cookies will be lightly browned with a crust; still soft but no longer sticky. They will harden a bit as they cool.

Enjoy! These are delicious straight from the oven, soft and warm, but are just as good kept over several days as well.