In a medium or large bowl, stir together all the dry ingredients (whole wheat flour, cocoa powder, rolled oats, flaxmeal, baking soda, and cinnamon).
Now add the wet ingredients to the same bowl (vanilla, egg, maple syrup, and oil) and mix thoroughly.
Fold in the dried cranberries and chocolate chips.
Scoop out balls of dough onto a parchment-lined baking sheet. Balls should be roughly 2 tbsp in size (the recipe makes 12-13 cookies). Once dough is rolled into balls, flatten them slightly with the palm of your hand.
Bake for 7-9 minutes, depending on size and how hot your oven gets. I bake mine for 7 minutes.
Remove from the oven, let cool, and enjoy! Store at room temperature or in the freezer (for up to a month).