Preheat oven to 350-degreesand line pans with parchment.
Combine oil, puréed persimmons, coconut sugar or Monkfruit, flax or chicken egg, vanilla and spices (cinnamon through allspice) in a blender or bowl and blend or whisk until well-combined.
In a large bowl, mix baking powder and soda, salt, almond and coconut flours, and oats. Add in persimmon mixture ingredients and stir until no lumps are visible. Fold in cranberries and white chocolate chips(note: instead of including the chips in the cookie, you can melt them and drizzle on top of the cookies once cooled.)
Using a cookie scoop or by hand, scoop out mixture into 1 ½-inch balls and slightly flatten on baking pans. If mixture is too wet, refrigerate until firm.
Bake for 10-13 minutes or until just starting to brown. Cool on pans for 5-10 minutes and then transfer to a cooling rack to cool completely. If using white chocolate drizzle, heat white chocolate chips in the microwave in a heat-proof bowl for 30 second increments, stirring until completely melted. Drizzle with a spoon over cooled cookies. Cookies can be stored at room temperature for 5-7 days or in the freezer for up to 3 months.