Preheat oven to 325 degrees F. Line sheet pan with parchment paper.

In large mixing bowl, use hand-held mixer to beat ghee and coconut sugar for 2 minutes on high.

Add vanilla, salt and orange zest to bowl and beat for 1 minute.

Add almond and oat flours. Mix on low until just combined. Batter will be thick.

Stir in dried cranberries.

Pour milk or juice into bowl. Using your hands, combine batter until it holds its shape. (If batter crumbles easily, add more liquid. If batter is runny and doesn’t stick together, add more flour.) Form into a large ball.

Generously flour a flat surface and rolling pin. Roll out dough until batter is about ½ inch thick.

Use a cookie cutter to cut cookies. Place on prepared baking sheet. (A 2-inch round cookie cutter will yield about 2 dozen cookies.)

Bake for 10-12 minutes or until lightly golden around the edges.