1/2 cup sunflower seed butter (or any other nut or seed butter)
3/4 cup coconut sugar
1 tsp pure vanilla extract
1 cup rolled oats
1 cup oat flour
1/4 tsp fine sea salt
1/4 cup unsweetened shredded coconut
Place the cranberries, maple syrup, and raisins in a medium saucepan. Simmer over medium-low heat until the mixture has thickened, 10-15 minutes. The cranberries will make popping sounds as they cook, which is normal.
Meanwhile, whisk together the flax and water in a large bowl. Set aside for a couple of minutes to thicken. Add the almond milk, sunflower seed butter, coconut sugar, and vanilla and whisk to combine. Next, add the rolled oats, oat flour, sea salt, and coconut. Stir.
Preheat the oven to 350 degrees F and line a 8×8 or 9×9-inch square baking dish with parchment paper.
With wet fingers, press half of the dough into the prepared baking dish. Spoon the cranberries over top and crumble the remaining dough over top.
Bake for 30 minutes and let the square cool completely before slicing into 9-12 squares.