Preheat the oven to 350 F. Line 2 baking sheets with parchment paper and set aside.
Combine the dry ingredients. That's the hemp hearts, flour, oats, baking soda, and salt. Whisk them together until they are evenly mixed and set aside.
In a liquid measuring cup or small mixing bowl, combine the melted coconut oil, applesauce, white and brown sugar, and vanilla extract. Whisk it together until it is evenly combined.
Add the wet ingredients to the dry and mix until you have an evenly hydrated dough. This is best done with a rubber spatula or wooden spoon. Once you have a thick dough, fold in the cranberries and chocolate chips.
Scoop out 2 tablespoons of dough at a time and round them between your hands. Place rounded cookies on the prepared baking sheet, about 3 inches apart from one another. Repeat until both cookie sheets are filled up. You will likely have extra dough for a 3rd sheet. Press each cookie down slightly with the palm of your hand and bake for 10-12 minutes.
Remove from the oven and let cool on the baking sheet for 5 minutes before transferring cookies to a wire cooling rack to cool completely. They will appear slightly underdone when you pull them out of the oven but will continue cooking on the baking sheet.