In a medium size bowl, or the bowl of a stand mixer fitted with the paddle attachment, combine the coconut oil, honey, eggs, and vanilla. Mix well until all ingredients come together into a smooth mixture.

Add in the coconut flour, baking soda, and salt. Stir until all dry ingredients are incorporated into the wet. The mixture will seem a bit runny at first, but the coconut flour will absorb all the liquid within one to two minutes.

Mix in the dried cranberries and pumpkin seeds and stir well until everything is evenly distributed throughout the cookie dough.

Line a baking sheet with parchment paper or a Silpat. Scoop out the cookie dough using a small cookie scoop, flatten it into a small disk, then place it on the cookie tray.

Bake at 350° for about 12 minutes, or until the edges of the cookies just start to turn golden brown. Transfer the cookies to a wire cooling rack to cool completely.

Store the cookies in an airtight container in the fridge for up to a few days, or freeze them for longer storage.