Fall Recipe: Cranberry Orange Walnut Cookies

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

份數：12

Total time: 1 hour, 30 minutes

原料

1 ½ cups whole wheat flour

1茶匙發酵粉

1茶匙小蘇打

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湯匙新鮮磨碎的橙皮

3 湯匙 100% 橙汁

路線

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

在一個中等大小的碗中，將糖、蘋果醬、油、橙皮和果汁攪拌至光滑。

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.

將餅乾烘烤 12 到 15 分鐘，直到幾乎呈金黃色。

在平底鍋上冷卻 1 分鐘。將餅乾轉移到金屬架或盤子上以完全冷卻。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.