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Cranberry-Orange-Nut Cookies

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Burris, Ken

1 hr 30 mins total
35 mins prep

102 calories/serving

Recipe Filed Under
Fruit, Nut, American, Baking, Easy, Low Carb, Vegetarian, Diabetic, Kid-Friendly, Healthy, Dessert, Cookie, Stuffing & Dressing, Fall, Winter, Christmas, Easter, Thanksgiving, New Year, Entertaining

Provided By: EatingWell

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Crisp, moist and chewy, this cookie created by Georgene Egri of Walnut Creek, California, has the essential ingredients for the holidays: citrus, nuts and cranberries. These cookies travel well for gift-giving and lunchboxes.

Ingredients

Serves:

1 1/2 cups whole-wheat pastry flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 cup chopped walnuts

1/2 cup chopped dried cranberries

1 cup plus 3 tablespoons sugar, divided

1/2 cup smooth, unsweetened applesauce

1/4 cup canola oil

1 tablespoon freshly grated orange zest

3 tablespoons orange juice

Directions

1. Whisk flour, baking powder, baking soda and salt in a large bowl. Stir in walnuts and dried cranberries.

2. Whisk 1 cup sugar, applesauce, oil, orange zest and juice in a medium bowl until smooth. Make a well in the dry ingredients and pour in the wet ingredients. Mix until well blended. Cover with plastic wrap and chill for 30 minutes.

3. Preheat oven to 350°F. Line a baking sheet with parchment paper or a nonstick baking mat.

4. Put the remaining 3 tablespoons sugar into a small flat-bottomed dish or pan. Roll the dough with floured hands (it will be very moist) into 1 1/2-inch balls, then roll in sugar to coat. Place 2 inches apart on the prepared baking sheet.

5. Bake the cookies until barely golden brown, 12 to 15 minutes. Cool on the pan for 1 minute; transfer to a wire rack to cool completely.

To Make Ahead: Prepare the dough through Step 2, cover and refrigerate for up to 3 days. Store the cookies in an airtight container at room temperature for up to 5 days.