Preheat the oven to 350°F and line a baking sheet with parchment paper.

In a medium bowl, whisk together the egg, applesauce or grated apple, and finely chopped cranberries until evenly combined.

In a separate bowl, stir together the coconut flour, ground flaxseed, and cinnamon, breaking up any lumps.

Pour the wet mixture into the dry ingredients and stir with a sturdy spoon until a thick dough forms.

Add the water or low-sodium chicken broth, 1 tablespoon at a time if needed, until the dough holds together and feels like slightly tacky playdough.

Let the dough rest for 3 to 5 minutes to allow the coconut flour and flaxseed to fully hydrate.

Place the dough between 2 sheets of parchment paper and roll it out to about 1/4 inch thickness.

Use a small cookie cutter or knife to cut the dough into 24 small shapes or squares and place them on the prepared baking sheet.

Bake for 20 to 25 minutes, or until the treats are dry to the touch and lightly crisp around the edges.

Turn off the oven and let the treats sit inside with the door slightly ajar for 5 to 10 minutes to dry further, then transfer to a wire rack to cool completely.