Preheat oven to 350°.
In a large mixing bowl, beat the softened vegan butter and sugar on a high speed until it appears whipped (about 1½ minutes). I used a standing mixer, but you can also use a hand mixer as well.
Add in the baking soda, pinch of sea salt, vanilla extract, flour, unsweetened applesauce and water. Mix to combine. If batter is still crumbly, add in 1-2 more tablespoons of water until dough is formed.
Stir the dried cranberries and white chocolate chips into the dough.
Use a 1½ tbsp cookie scoop to evenly disperse cookies onto a baking sheet lined with parchment paper or foil for easy removal.
Bake in preheated oven for 11 minutes.
Once done, remove from oven and let cool for 5-6 minutes. Enjoy!