Add the butter to a medium mixing bowl with the brown sugar and cane sugar and use a hand mixer to cream them together until fluffy. You can also do this with a stand mixer. Next, add the applesauce and vanilla extract and beat until well combined.
Add the almond flour, sorghum flour, brown rice flour, tapioca starch, baking soda, and salt. Mix on low until the flours are completely incorporated. Fold in the macadamia nuts and cranberries with a wooden spoon or rubber spatula. Chill the dough in the refrigerator for 30 minutes.
Preheat the oven to 350 F (176 C) and prepare two baking sheets by lining them with parchment paper.
Once the dough is chilled, use a spoon or 1 ½ Tbsp cookie scoop (we like this one) to scoop the dough into balls and place them on the baking sheets, spacing them two inches apart. For softer cookies, leave the dough in balls, or for slightly flatter and crisper cookies, press the dough balls down slightly to form discs (our preferred method). Bake for 11-13 minutes until just golden on the edges. Let cool for 10 minutes before enjoying!
Leftover cookies keep at room temperature for 3-4 days, in the refrigerator for 1 week (though the texture will change slightly), or in the freezer for 1 month.
Video
Notes
*Nutrition information is a rough estimate. *We tested swapping in our DIY gluten-free blend for the sorghum flour, brown rice flour, and tapioca starch. The cookies worked but they were slightly crumbly and less flavorful. *The closest sub for sorghum flour would be oat flour, but we haven't tested it in this recipe. *If not vegan, you can add 1/2 - 3/4 cup of your favorite brand of white chocolate chips in place of or in addition to the dried cranberries. If vegan, we tested with Pascha brand but preferred these cookies without vegan white chocolate chips.