Fall Recipe: Cranberry Orange Walnut Cookies

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

인분: 12

Total time: 1 hour, 30 minutes


1 ½ cups whole wheat flour

베이킹파우더 1작은술

베이킹 소다 1작은술

½ tsp salt

다진 호두 1컵

½ cup chopped dried cranberries

설탕 1컵

½ cup unsweetened applesauce

¼ cup canola oil

갓 강판에 간 오렌지 제스트 1큰술

100% 오렌지 주스 3큰술


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

중간 크기의 그릇에 설탕, 사과 소스, 오일, 오렌지 껍질, 주스가 부드러워질 때까지 휘젓습니다.

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.

쿠키를 12~15분 동안 거의 황금빛 갈색이 될 때까지 굽습니다.

팬에서 1분간 식혀주세요. 쿠키를 와이어 랙이나 접시에 옮겨 완전히 식힙니다. 즐기다!

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.