Start by preheating the oven to 350 degrees F and lining a baking sheet with parchment paper.
Next, add the coconut flour to a mixing bowl and make a flax egg (if using) with 1 Tbsp. ground flaxseeds and 3 Tbsp. of warm water. Allow the flax egg to sit for 10 minutes and then add to the coconut flour. If using a regular egg, mix and add that to the coconut flour instead.
Add the applesauce and water. Stir to combine.
Add the chopped raspberries and cranberries. Stir well.
Transfer the dough to a large sheet of additional parchment paper and flatten the dough to be roughly 1 inch thick.
Using a heart shaped cookie cutter, cut out 50 small heart shaped cookies.6. Bake for 10-12 minutes or until lightly brown.
Store in a sealed container.
