Preheat oven to 350 F (175 degrees C). Prepare 2 large baking sheets (to make 30 small cookies:) and line each one with parchment paper.
Dry Ingredients: In a medium bowl, combine almond flour, baking soda, salt and set aside.
Wet Ingredients: In another medium bowl, whisk melted butter and maple syrup together. Next whisk in egg and vanilla extract.
Add dry ingredients to the wet mixture and whisk together with a whisk, fork or a wooden spoon until combined. Stir in the cranberries and white chocolate chips.
Scoop a tablespoon of dough and place on the baking sheet gently flatten the cookies with a back of a large tablespoon or your hand. They should be small and not be too thin.
Bake until the edges are slightly golden brown, 9 to 12 minutes.