Preheat your oven to 350 degrees.

In a small bowl combine the almond flour, baking soda, baking powder, xanthan gum (if using) and set aside.
Next, beat butter, golden monkfruit sweetener, and vanilla extract in stand mixer bowl until creamy.

Add the egg, beating the mixture on low.

Gradually pour in the almond flour mixture and beat on low speed until combined.

Lastly, mix in Lily's White Chocolate Chips, chopped nuts and dried cranberries.

Chill the mixture for 30 minutes.

Using a 1 inch cookie or ice cream scoop drop the cookies onto a silicone lined baking sheet (or lightly greased) baking sheet evenly spaced.

Bake for 7-9 minutes or until golden brown and lightly set. Top with sea salt if you desire.

Allow cookies to cool 15 minutes before removing from pan.