1.   Into a large mixing bowl, drop all the dry ingredients: almond flour, lupin or coconut flour, cream powder or whey protein powder, salt, baking powder and glucomannan powder. Whisk to combine. Set aside for a moment

2.   Into a separate large mixing bowl, add and combine the cubed unsalted butter. Beat for 1 minute. Drizzle in the sweetener, beating to a light fluffy stage

3.   Drop in the egg and vanilla, whisking to combine

4.   While continuing to beat at medium speed, drop in about half a cup of the dry ingredients at a time. When the dry ingredients are integrated, repeat until all the dry ingredient mixture has been added to the bowl. Beat to combine very well to form a smooth dough

5.   Drop in the dry cranberries, fold or beat at low speed to integrate evenly into the dough

Type 1: Thin crispy wafer cookies

6.   Divide the dough ball in half. Place one half of the dough between 2 paint stir sticks or chopsticks on the bottom sheet of 2 sheets of parchment paper

7.   Roll dough to about 1/8 inch or 0.3 cm thick. Shape in a 12 X 10 inch or 30 X 25 cm rectangle. Slide parchment with shaped cookie dough onto a tray and refrigerate for 30 minutes. When dough has chilled, take it out of refrigerator and remove top sheet of parchment. Using a 2 inch or 5 cm cookie cutter, cut out the cookies. Return to refrigerator for 10 minutes to chill dough. Remove surrounding scrap dough and transfer cut out cookies onto a parchment lined baking sheet

8.   Place into the middle position of your 300 F or 150 C preheated oven. Bake for 8 – 10 minutes. Cookies will be pale and soft. Leave to cool in the cookie sheet before using a thin metal spatula to transfer onto a cooling rack. Let rest to cool to room temperature. NOTE: the number of cookies will vary depending on how thinly the dough is rolled out. Thinner will be crispier and need less time to bake

Type 2: Crispy exterior medium soft interior

9.   Scoop out 30 g or 1 oz balls of cookie dough. Roll into balls. With each ball, place the ball into the center of a 1½ inch or 3.75 cm cookie cutter. Press to flatten surface evenly

10.   Place cold cookie medallions on a parchment lined baking sheet and place into the middle position of your 300 F or 150 C preheated oven. Bake for 8 – 10 minutes. Cookies will be pale and soft. Leave to cool in the cookie sheet before using a thin metal spatula to transfer onto a cooling rack. Let rest to cool to room temperature

Type 3: Thicker soft cookie version

11.   Roll the dough into balls as in Type 2. Place dough ball between your palms, squeeze gently into a thicker medallion. Bake as above

12.   Repeat whichever method you prefer, 1, 2 or 3, doing all of the steps for the chosen method with the saved second half of the cookie dough. Alternatively, the extra raw cookie dough or baked cookies can be frozen in an airtight container for several months

13.   Store cookies in an airtight container and keep in the refrigerator for several days. Enjoy!