Preheat the oven to 350°F (180°C) and line a baking sheet with parchment.
Make a flax egg by mixing together ground flax and warm water in a small bowl. Allow to sit for 5 to 10 minutes until a gloopy egg-like consistency is achieved.
Using a hand mixer, beat together the butter and sugar in a large bowl. Add the vanilla and flax egg and mix well.
Put the flour, arrowroot starch, baking soda, cinnamon, and salt to a mixing bowl and stir to combine.
Add the dry ingredients to the wet and mix in by hand until a thick cookie dough forms. If the dough is too dry, add 1 to 2 tablespoons of non-dairy milk.
Fold in the chocolate chips, nuts, and dried cranberries.
Roll dough into 13 balls and place evenly on the prepared baking sheet. Press down gently with a fork or the palm of your hand.
Bake for 12 to 15 minutes until the edges are set and they are very slightly browned on top.
As soon as they come out of the oven, sprinkle with Maldon salt or press a few more chocolate chips into the tops of the cookies (optional).
Allow cookies to cool on the baking sheet for 10 minutes then transfer to a wire rack to finish cooling.
Cranberry Pecan Chocolate Chippers can be stored in an airtight container at room temperature for one week or frozen for up to 2 months.