In a large bowl whisk together granulated sugar, light brown sugar, vegetable oil, dairy free milk and vanilla extract.
Add the plain flour, xanthan gum, baking powder, baking soda and salt. Mix well to combine to form a cookie dough. Stir in the chocolate chips and cranberries. Place in the fridge for 1 hour to chill.
Pre heat the oven to 180°C. Remove the cookie dough from the fridge and roll into 10 equal sized balls. Place spread out on 2 lined baking trays, press down slightly to flatten.
Bake the cookies for around 12 minutes, they will still be soft but will firm up once they cool. Leave to cool and store in an airtight container for up to 4 days.