Cream together the butter and sweetener in a large bowl. Add in egg and vanilla and mix well.
Add the almond flour, baking soda, and cinnamon.
Stir in the oats and cranberries.
Form 24 cookies on 2 parchment-lined cookie sheets. Bake for 12 minutes. They will be soft but golden around the edges. Cool completely on the trays before transferring to a storage container.
Notes
Nutrition: the nutrition facts are for 1 cookie. Each serving has 4.4 NET carbs.Substitutions: swap the cranberries for sugar-free butterscotch chips or sugar-free chocolate chips. Prep Time: put the cookie dough into the fridge up to overnight before baking the cookies. You will need to let it come to room temperature before forming the cookies. Alternatively, you can scoop the cookie dough first and then refrigerate the balls.To Store: keep the almond flour oatmeal cookies in an airtight container at room temperature for 1 day or in the refrigerator for up to 4 days. To Freeze: flash freeze the cookies first, then stack them and put into an airtight container or freezer bag. Store for up to 3 months. Notes on Sweeteners: