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.