In a bowl, combine gluten free flour blend, almond flour, and salt. Set aside.
In a large bowl, cream together butter, coconut oil, and granulated sugar. Add milk, vanilla, and mix again. Add the flour mixture and mix until there are no dry bits of flour left. Cover and let it chill in the fridge for 2 hours.
While the dough is chilling, purée the cranberry sauce in a blender, or using an immersion blender.
Scoop the chilled cookie dough into heaped tablespoon sized balls and roll them in your palms. Roll it in some sugar or almonds (if using), and use your thumb to make an indentation. Place it on the parchment paper, and repeat until all the cookie dough has been used. Place in the fridge for 30 minutes.
Preheat the oven to 375°F/190°C and line a baking sheet with parchment paper.
While the oven preheats, fill the indentations to the brim with puréed cranberry sauce. Place the cookie dough 2 inches apart on the baking sheet. Bake for 8-10 minutes. Allow the cookies to cool completely on the baking sheet before moving them onto a wire rack.