Line two trays with baking paper and preheat your oven to 180 degrees.
Place the butter and sugar into the bowl of an electric mixer and beat on a high speed for 8 - 10 minutes or until the mixture is pale and smooth.
Add the vanilla and egg and mix on a low speed to combine.
Add the wholemeal flour, baking powder, flaxseed meal and brewers yeast and water to the bowl and mix on a low speed to combine.
Remove the bowl from the stand and add the rolled oats, flaked almonds, white chocolate chips and dried cranberries and stir through to combine.
Use a tablespoon to scoop up the mixture and roll it into balls before placing on the prepared baking trays. Repeat until you have used all of the mixture.
Lightly flatten the Cranberry Almond and White Chocolate Lactation Biscuits with the palm of your hand and place into the oven to bake for 12 minutes.
Leave the biscuits to cool on the trays for 10 minutes before carefully transferring to a wire rack to completely cool.
Store in an airtight container for up to a week.