In a shallow bowl, combine 2 tablespoons sugar and 1 teaspoon cinnamon; set aside.
With an electric mixer beat the butter and 1 1/3 cups sugar; add the egg substitute and vanilla extract.
In a separate bowl, sift together the flours, baking soda, salt, cream of tartar, and 2 teaspoons cinnamon. Add the sifted ingredients to the creamed mixture; stir or beat until well blended. Stir in the peanuts, currants, and cranberries.
Shape generous teaspoons of dough into 1-inch balls and roll in the cinnamon-sugar mixture. Place in a large bowl; refrigerate for one hour.
Preheat oven to 400 degrees F. Lightly coat 2 cookie sheets with the cooking spray. Place the cinnamon-sugar coated balls 2 inches apart on the prepared cookie sheets. Bake the snickerdoodles for 6 to 8 minutes or until lightly browned. Remove to wire racks to cool.