Add the almond flour, salt, and baking soda to the wet ingredients. Mix until well incorporated. Fold in the chopped chocolate, dried cranberries, and pecans. Cover with plastic wrap and refrigerate for at least an hour (can prepare up to 48 hours ahead of time).
Store cookies in an airtight container at room temperature for up to 4 days, or in the refrigerator for a week.
For the flax egg: whisk together 1 tablespoon flax meal + 2.5 tablespoons water and let set for 10 minutes before using