In your food processor, add the almond flour, arrowroot powder and salt and pulse until just blended. 

Add the coconut oil and pulse until the fat is cut into the dry ingredients. 

Add the flax egg and pulse - the dough will begin to gather into a ball. Add the honey and vanilla, and process until all is mixed together. 

Remove half the dough and place in a covered container. 

Add the superfood powder to the remaining dough in the food processor and pulse until well mixed in. Add the dried cranberries and process until finely ground into the dough, about 1-2 minutes. If the dough seems very dry and crumbly, add another tablespoon of water and continue to blend. 

Remove from the food processor bowl and knead the dough a bit if needed to incorporate any bits of fruit or powder that haven’t gotten mixed in. Place the “pink” dough into a container. 

Refrigerate the two balls of dough for 1 hour. 

Form the vanilla dough into a squarish blob on a sheet of parchment paper, then cover with another sheet of parchment paper and roll into a 10-inch square. Remove the top sheet of paper.

Repeat the process with the “pink” dough, then flip the vanilla dough on top of the pink. Gently roll over the top with a rolling pin to make the doughs adhere.

Trim the edges of the doughs closest to you if they are really ragged. Carefully roll the dough into a tight log. It can help the rolling if you lift up the parchment paper and use it to curve the edges over, then keep nudging the roll and supporting it with the paper, to keep it from cracking. 

Wrap the rolled dough in the parchment paper, then freeze it for 30 minutes.

Using a sharp, thin knife, cut the chilled dough into ¼-inch thick slices and transfer each piece to a cookie sheet lined with parchment paper.

Bake at 325°F for about 12-15 minutes or until the top and edges start to turn brown.

Allow cookies to cool on the baking sheet for 5 minutes then transfer to a wire rack. Enjoy!