Line a large baking tray with baking paper and set aside.
In a large mixing bowl, combine the oat flour, Whey to Go, sweetener of choice and sea salt.
In a microwave safe bowl, add the nut butter of choice and brown rice syrup; heat until melted and mix to incorporate.
Add the liquid mixture to the dry mixture and stir until fully combined. Mixture should be crumbly.
Slowly add almond milk, one tablespoon at a time, until a very thick dough is formed.
Stir through the white chocolate chunks, dried raspberries and cranberries until fully incorporated.
Using your hands, form small balls and press down to a cookie shape on the baking tray. Using a fork, press down on it twice and refrigerate for at least 30 minutes before consuming.