In a large mixing bowl, combine your cashew butter, baking soda, sweetener, and eggs. Mix well until combined. Fold through your cranberries, pistachios, and white chocolate chips and mix well. Cover your bowl and refrigerate for at least an hour.
Preheat the oven to 180C/350F. Line a large baking tray with parchment paper and set aside.
Using a cookie scoop, form 12 large or 18 small balls of dough. Place on the lined tray and press into a slight cookie shape.
Bake cookies for 10-12 minutes, or until just cooked on the edges. Remove and allow to cool completely.
* For sugar free cookies, use erythritol or monk fruit sweetener. ** See the body of the post for vegan options. TO STORE: Store cookies in an airtight container, at room temperature. They can also be stored in the fridge. Cookies will keep fresh for 5 days.TO FREEZE: Wrap cookies individually in parchment paper and place them in a ziplock bag or container. Frozen cookies will keep fresh for at least 6 months.