Rainbow Cookies

Preheat oven to 350 F and line 2 cookie sheets with parchment paper. Set aside.

In the large bowl of a stand mixer, combine sugars, shortening and dairy free margarine. Mix until light and fluffy. Add vanilla and applesauce. Mix until smooth. Set aside.

In a small bowl combine flour, baking soda and salt. Add this into the wet ingredients and mix until they just come together. Add chocolate chips and sprinkles. Stir with a rubber spatula. Using a small cookie scoop, drop dough 2 inches apart onto the prepared sheets. Do not flatten, as they will spread.

Bake for 7 to 9 minutes or until the edges are slightly golden and the middle looks set. The cookies may rise a fair bit during baking but will sink once cooled. Let them cool on the sheet for one minute then transfer to a wire rack to cool completely. Store in a tightly covered container and leave on kitchen counter.

Makes 4 dozen.