Preheat the oven to 180°.

In a bowl, add the dry ingredients one by one, mixing between each addition, following the order of the ingredients. Then add the coconut oil and mix with a spatula or even by hand.

In another container, mix the milk with the agave syrup then add the liquid mixture to the dry ingredients.

Then add the cocoa nibs and cranberries and stir just enough to combine.

On a baking sheet lined with parchment paper, drop the dough using a spoon dipped in cold water. This tip prevents the dough from sticking.

Space out the small circles of dough and bake for 20 minutes. Let the cookies cool before eating.