Preheat your oven to 325°F. Line rimmed baking sheets with unbleached parchment paper and set them aside.

In a large bowl, place the flour blend, xanthan gum, oat flour, baking soda and salt, and whisk to combine well. Add the oats, granulated sugar and brown sugar, and whisk to combine again, working to break up any lumps in the brown sugar. Create a well in the center of the dry ingredients and add the shortening, butter, eggs, vanilla, honey and molasses, mixing to combine after each addition. The dough will be thick and you may have to knead it with your hands to get it to all come together. If it doesn’t come together, the ingredients specified to be at room temperature were likely not at room temperature. Toss the cranberries and apricots in the cornstarch, and add them to the dough. Mix until the dried fruit is evenly distributed throughout the dough.

With wet hands, shape the dough into 1 1/4-inch round balls, and then press flat into disks about 1/4 inch thick. Place about 1 1/2-inches apart on the prepared baking sheets. Place in the center of the preheated oven and bake or until lightly golden brown all over and set in the center (about 12 minutes). Remove from the oven and allow the cookies to cool on the baking sheet until set (about 5 minutes) before transferring to a wire rack to cool completely.