Pre-heat your oven to 350 degrees and line 2 cookie sheets with parchment paper.
in a medium bowl, mix together the flour, salt, cornstarch and baking powder. Set aside.
In a large mixing bowl, beat the monkfruit and butter with an electric hand mixer until it is light and fluffy and pale in color.
Add in the egg and vanilla and beat until well combined.
Gradually stir in the flour mixture into the butter mixture, stirring just until combined, and the dough forms a ball. Stir in the cranberries and pistachios.
Using a cookie scoop, scoop the dough into balls on the prepared cookie sheet, pressing down until they are about 1/2 inch thick.
Bake until the edges JUST begin to turn golden brown, about 13-14 minutes. They will still feel very soft and unbaked, that is good.
Let them cool on the cookie tray for 5 minutes, and then transfer to a wire rack to finish cooling.
DEVOUR!
Notes
*I used Pillsbury brand and recommend using the same to ensure results. Also, please weigh your flour to make sure your cookies come out right!