To make these gluten free, low FODMAP cookies start by preheating your oven to 180c (350f)

Combine the flour, ground almonds, baking powder, baking soda, and salt in a mixing bowl then set aside. 
Cream the butter and both sugars in a electric mixer. Once the mixture is smooth add the egg and vanilla then mix until blended. Scrape down the sides of the bowl as necessary. 

Add the flour mixture to the butter mixture and mix until just combined. Finally add the dried cranberries and chocolate chips, stir with a rubber spatula until they are mixed through. Personally I buy a block of dark chocolate and cut it into chips myself. This way I know the quality of the chocolate. 

Shape the dough into one inch balls and place onto your baking tray. The exact cooking time will vary depending on the size of dough balls you made. They should be done in about 12 minutes. The will still be slightly soft in the centre when baked but will firm while cooling.  

To make my gluten free homemade granola, start by preheating your oven to 120c (250f).

Mix your oats, nuts and coconut together in a mixing bowl. In a separate bowl combine your orange zest and juice, cinnamon, vanilla and maple syrup.  

Stir your wet ingredients into the bowl with the nuts, oats and coconut. Mix through thoroughly.  

Line two baking trays with baking paper. Spread your granola mix over the trays. Bake in the oven for 30minutes. Remove the trays and carefully stir your granola mix on the tray. You are trying to avoid any edges catching/burning. Put the trays back in the oven for another 30minutes.

Remove from the oven and allow to cool on the tray. Once cool mix through your dried cranberries."