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Preheat the oven to 350 degrees.
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Grease your cookie sheet lightly or use parchment paper or a silicone baking mat.
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In a mixing bowl, stir together together the dry ingredients.
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In a separate, smaller bowl, combine the peanut butter, honey, vanilla, and water until smooth. Stir the wet ingredients into the dry mixture and mix until well-combined (it may take a bit to come together).
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Mix in the cranberries and chocolate chips.
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Scoop dough in 1 T rounds onto your cookie sheet and then press flat with the back of a measuring cup or drinking glass (I made mine just slightly less than 1/2 inch thick). They won't spread, so you don't have to worry about spacing them on your sheet.
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Bake for 10-12 minutes, or until the top is light brown. Cool on the cookie sheet for 5 minutes, then transfer to a cooling rack. They'll be pretty soft when they first come out, but they'll firm up after a few minutes.
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Best on the day they're made, although they were still good the second day too.