Fall Recipe: Cranberry Orange Walnut Cookies

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

份数:12

Total time: 1 hour, 30 minutes

原料

1 ½ cups whole wheat flour

1茶匙发酵粉

1茶匙小苏打

½ tsp salt

1杯切碎的核桃

½ cup chopped dried cranberries

1杯糖

½ cup unsweetened applesauce

¼ cup canola oil

1汤匙新鲜磨碎的橙皮

3 汤匙 100% 橙汁

路线

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

在一个中等大小的碗中,将糖、苹果酱、油、橙皮和果汁搅拌至光滑。

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.

将饼干烘烤 12 到 15 分钟,直到几乎呈金黄色。

在平底锅上冷却 1 分钟。将饼干转移到金属架或盘子上以完全冷却。享受!

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.

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