Preheat the oven to 175C/350F.

Line and grease 2 baking trays.

Place all the ingredients (except the cranberries and choc chips) in a mixing bowl and stir until combined.

Add the Cranberries (start with 1/2 Cup and add more if desired) and Choc Chips and lightly stir until just combined.

Place spoonfuls of cookie dough on the baking trays and flatten slightly into circles using a spoon.

Place 6 cookies on each tray (the recipe makes 12 cookies) as the cookies will spread slightly.

Bake (1 tray at a time) for 10-14 minutes (the time will vary according to how your oven works. Judge the cookies readiness by the firmness of the bottom of the cookie).

Allow the cookies to cool on the tray before serving.

Melt the coconut oil in a saucepan over a very low heat.

Stir in the maple syrup and vanilla.

Add the cocoa and allow to thicken slightly.

Pour the Chocolate into a small lined baking tray and freeze for 1 hour.

Remove the Chocolate from the freezer and break into large pieces.Place the pieces in a zip lock freezer bag.

Using a rolling pin, hammer, your feet etc bang the bag until the pieces are broken into smaller pieces.Use immediately or refreeze for later use.

Alternatively, use a sharp knife and a cutting board to cut the chocolate into small pieces (this is the more grown up way to make Choc-chips).

Use immediately or refreeze for later use.