Cranberry-Orange-Nut Cookies
- Level: Easy
- Yield: 30 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 30 servings
- Calories
- 101
- Total Fat
- 5
- Saturated Fat
- 0
- Carbohydrates
- 15
- Dietary Fiber
- 1
- Sugar
- 10
- Protein
- 1
- Cholesterol
- 0
- Sodium
- 64
- Total: 40 min
- Prep: 25 min
- Cook: 15 min
Ingredients
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
- Whisk flour, baking powder, baking soda and salt in a large bowl. Stir in walnuts and dried cranberries.
- 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.
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a nonstick baking mat.
- 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.
- 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.
- Per cookie: 102 calories; 5 g fat (0 g saturated fat, 1 g mono unsaturated fat); 0 mg cholesterol; 15 g carbohydrates; 1 g protein; 1 g fiber; 94 mg sodium; 24 mg potassium
- 1 Carbohydrate Servings
- Exchanges: 1 other carbohydrate, 1 fat