Preheat oven to 350°F. Warm the coconut milk in the microwave then stir in the flaxseed, set it to the side for a couple of minutes to let it gel a bit.
In a large bowl, stir together the rest of the wet ingredients and sugar until well mixed. Add in the coconut milk/flaxseed mixture and stir again. In a medium bowl, sift the flours, baking soda, cocoa powder and salt together. Add the dry mix into the wet mix one cup at a time (it's easier and less messy this way).
Once the dough is formed, fold in the chocolate chips, cranberries and nuts. You will need two cookie sheets for baking, I poured roughly 1/2 tsp. of oil onto each one and spread it so that the cookies didn't stick. You could also use parchment paper or a silicone sheet, as well.
Form relatively round, 2 Tbsp. cookie shapes 2" apart on the baking sheets. Bake the cookies for 10-12 minutes; when the timer has gone off, take the sheets out of the oven and let the cookies rest on them until they are cooler. Place the cookies on racks until they are fully cool, or just eat them up!