Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
In a large mixing bowl, stir together almond flour, coconut flour, cacao powder, coconut sugar, baking soda and sea salt.
In a separate bowl, whisk together coconut oil, egg, and vanilla extract.
Pour wet ingredient into dry ingredient, and stir together until well mixed.
Fold in pistachios and cranberries.
Scoop with a large rounded tablespoon to drop dough onto the lined baking sheet. Flatten slightly.
Bake for 12-13 minutes, until golden brown.
If using, top each cookie with a pinch of flaky sea salt. Cool completely (at least 15 minutes) before removing from parchment paper.