Preheat oven to 175°C. Line a baking tray with baking paper.
Mix all dry ingredients, except the cranberries, into a bowl.
Add the apple sauce and the coconut oil into the wet mixture to form a doughy consistency.
Fold in the cranberries.
Divide the dough into 16 evenly sized portions. Roll each portion into a ball and place onto the lined baking tray, ensuring sufficient space to allow for spreading.
Bake for 10 to 15 minutes or until golden brown.
Leave on the tray to cool for 10 minutes.
Transfer the cookies onto a wire rack to completely cool.