Fall Recipe: Cranberry Orange Walnut Cookies

Celebrate the season with a healthy twist on this sweet treat.

Servings: 12

Total time: 1 hour, 30 minutes


1 ½ cups whole wheat flour

1 tsp baking powder

1 tsp baking soda

½ tsp salt

1 cup chopped walnuts

½ cup chopped dried cranberries

1 cup sugar

½ cup unsweetened applesauce

¼ cup canola oil

1 tbsp freshly grated orange zest

3 tbsp 100% orange juice


In a large bowl, whisk flour, baking powder, baking soda and salt. Stir in chopped walnuts and dried cranberries. Set aside.

In a medium bowl, whisk sugar, applesauce, oil, orange zest and juice until smooth.

Make a well in the dry ingredients and pour in the wet ingredients. Mix well. Cover bowl in plastic wrap and chill for 30 minutes.

Preheat oven to 350 F. Line a baking sheet with parchment paper.

Roll the dough with floured hands (it will be very moist) into 1 ½-inch balls. Place the balls of dough 2 inches apart on the baking sheet.

Bake the cookies until barely golden brown for 12 to 15 minutes.

Let cool on the pan for 1 minute. Transfer cookies to a wire rack or plate to cool completely. Enjoy!

Tip: These make for a great, healthier holiday dessert. The cookies can be stored in an airtight container at room temperature for up to five days.

Recipe is adapted from eatingwell.com.