Preheat oven to 350 F, and grease or oil an 8×8 baking pan or 9 inch loaf pan (for thicker cookies
In a large mixing bowl mix: almond flour, coconut flour, shredded coconut, orange zest, granulated sweetener, baking powder, and gelatin. Mix together until combined.
Add whole egg, egg white, vanilla extract and melted butter. Mix together thoroughly.
Fold in chocolate chips, dried cranberries and walnuts.
Spread cookie bar dough evenly over the bottom of the baking sheet and bake for 20 to 30 minutes or until center is done and toothpick comes out clean. Let cookie bars cool completely before cutting and serving.
Notes
Nutritional Data for Low Carb Version (using Swerve sweetener and Lilly's baking chips): Yield: 12, Serving Size: 1 bar, Cal: 169, Carbs: 5 g, Net Carbs: 2 g, Fiber: 3 g, Fat: 15 g, Protein: 4 g, Sugars: 2 g, Sodium: 174 mg.*all nutritional data are estimates based on the products I used*