First, add ghee, coconut oil and coconut sugar to a large mixing bowl or KitchenAid. Beat for 1 minute on high.

Then, sift in almond flour and coconut flour. Stir to combine.

Add both eggs and stir.

Next, add remaining ingredients (except dried cranberries) and stir until mixed.

After that, fold in dried cranberries.

Wrap tin oil over bowl and place dough in fridge for 30 minutes to harden.

After 30 minutes, remove dough from fridge and preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.

Use a cookie scoop to scoop cookies. Place balls of dough at least 2 inches apart on baking sheet. Slightly flatten each cookie with fingers.

Bake for 9 to 11 minutes, or until edges are crispy and middle is set.

Remove from oven and cool on baking sheet for 3 minutes.

Then, carefully remove cookies to a cooling rack to completely cool.

To make orange glaze, melt coconut oil in the microwave. Then, stir in coconut butter and orange juice and zest. Stir until smooth and creamy.

Lastly, drizzle glaze over cooled orange cranberry cookies.