Allergy-Free Cranberry Chocolate Oatmeal Cookies

Whew, long title. :D

1 cup granulated sugar
1 cup packed brown sugar
1/2 cup + 2 tbsp applesauce
1/4 cup + 2 tbsp Earth Balance (whipped buttery [dairy-free] spread)
1 tbsp Ener-G Egg Replacer + 1/4 cup warm water (= 2 eggs)
2 tsp vanilla
3 cups uncooked old-fashioned rolled oats
3/4 cup wheat-free baking mix
3/4 cup rice flour
3/4 cup garbanzo & fava flour
1/2 cup almond meal/flour
1/2 cup unsweetened cocoa powder
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup dried cranberries

Preheat the oven to 350 degrees.

In the bowl of an electric mixer fitted with a paddle attachment, combine the first 6 ingredients, beating at high speed and scraping down the sides when necessary. Switch to the slowest speed, and add the rest of the ingredients. Beat until fully incorporated.

Drop by heaping teaspoons (or use an ice cream scoop) two inches apart on greased baking sheets. Bake for 12 to 15 minutes, or until the top is firm when touched. Let cool on the sheets for at least 10 minutes before transferring to wire racks to cool completely.

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