1. Preheat oven to 375 degrees with oven rack placed in the middle of the oven. Line two cookie sheets with parchment paper and set aside.
2. Add almond butter, melted coconut oil, brown sugar and sugar into a medium bowl. Beat with a hand held electric beater for 1 minute until creamy. Add egg and vanilla extract, beat for 20 seconds, until thick and creamy. Beat in oats, baking soda and salt, until well combined. Beat in cranberries, until just combined.
3. Using a 1 1/2 tablespoon measure ice-cream scoop, scoop mounds of dough on the prepared cookie sheets, spacing at least 2-inches apart (you may also use a one tablespoon measure and measure a slightly heaped spoon). Smooth rough edges with your fingers to get more uniform rounds.
4. Bake one sheet at a time, for 16-18 minutes (per batch), until the edges get deep golden.