Place the double dough blade attachment into the 40-ounce processor bowl and add the coconut oil, egg, vanilla, brown sugar, and granulated sugar. Pulse 3 times then run continuously for 15 seconds to "cream" together the ingredients. Scrape down the sides.
In a medium bowl, combine flour, almond meal, oats, baking soda, salt, and cinnamon then stir to combine. Add half of the dry mixture to the processor bowl. Pulse 3 times then run continuously for 10 seconds. Scrape down sides then add remaining dry mixture.
Continue to blend another 15 seconds until dough is evenly combined.
Add cranberries to the processor bowl and pulse 10 times until cranberries are evenly dispersed throughout dough.
Spoon tablespoon-sized cookie dough onto parchment-lined cookie sheets, about 2" apart. Bake 10–12 minutes until just golden. Cookies will be very soft upon oven removal but will set up within 5 minutes of resting.
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