Preheat oven to 350 degrees. Line two large baking sheets with parchment paper.
In the bowl of a mixer beat together liquid sweetener, sugars, coconut oil, pumpkin puree, eggs and vanilla extract.
Sift together flour, salt and baking soda and add to sugar mixture. Beat until just combined and then beat in chia seeds, quinoa and oatmeal. Stir in cranberries, chocolate chips, and almonds until just combined.
Roll into tablespoon sized balls and flatten. Bake for 18 to 22 minutes, until golden brown.
Combine ingredients in a blender or food processor and process until smooth. Allow cookies to cool and apply a thin layer. (If you want a thicker coating of frosting simply double the recipe.) Cookies are best frosted the day of serving.