Preheat the oven to 325° and line a baking sheet with parchment paper.

In a large bowl, sift together the almond flour, coconut flour, shredded coconut, salt, baking soda, and cinnamon then set aside.

In a small bowl, combine the 2 tablespoons egg replacer with 4 tablespoons water. Whisk until smooth and set aside to thicken.

In the bowl of a stand mixer (or a large bowl using a hand mixer), combine the solidified coconut oil with the maple syrup, orange zest and vanilla extract. Turn the mixer to medium-high speed and mix for 15-20 seconds, until evenly combined with a whipped texture. Add the egg replacer mixture and continue to mix for 10 more seconds.

With the mixer running on slow, add the sifted flour. Add one extra tablespoon of water, increase speed to medium-high and continue to mix until a dough forms. Reduce speed to slow, add the cranberries and pecans and mix until well combined. If the dough is too wet to handle, cover and refrigerate the bowl for 20 minutes.

Scoop out 1/4 cup of dough at a time and arrange on the cookie sheet with 1-inch between. Gently press and shape into circles about 1-inch thick. The cookies won't spread very much once baked.

Bake in the oven for about 25 minutes (cooking time may vary- keep a close eye!), until light golden brown. Allow to cool for at least 5 minutes. Leftovers can be stored in an airtight container for up to 4 days.