Mix the first 4 ingredients together and set aside, covered. This will allow the dried fruit to rehydrate somewhat before baking, so they don't turn into little fruit-flavored rocks.
Cream together the rest of the applesauce and vegan sugars (at least, as well as these items can be creamed). Add flour, salt, cinnamon and soda to vegan sugar mixture. Mix well. Blend in raisin-cranberry mixture, oatmeal, and wheat germ (you can add 3/4 C chopped nuts, if you like them). Dough should be fairly stiff--if its too wet, add a bit more flour and possibly a pinch of baking powder, depending on your altitude. Drop by heaping teaspoon onto lightly greased cookie sheet. Bake at 350 for approx. 12-15 m (check them often--mine had to bake for almost 30 because I made them too big and too wet the first time), or until they appear fluffy. You might want to make a test batch, then take one out and tear it open to see if it is too doughy inside before you pronounce them done. If they don't seem to be rising, add a pinch more baking powder.
This is an adapted Oatmeal Raisin cookie recipe that I made up this Christmas. I am a vegetarian, but my family is not, so I wanted at least one cookie that I could eat. They came out incredibly chewy and filling, and my Mom said they would make you feel as if you had just eaten a steak--hence the name. Decrease the vegan sugars if you think they might be too sweet, or if you can't find unsweetened applesauce. I also thought about substituting peanut butter for some of the applesauce to make them less fluffy (as noted above), but I haven't tried it yet. My family wasn't all that keen on these, but my vegan friend loved them.