Fall Recipe: Cranberry Orange Walnut Cookies
Celebrate the season with a healthy twist on this sweet treat.
Total time: 1 hour, 30 minutes
1 ½ cups whole wheat flour
½ tsp salt
½ cup chopped dried cranberries
½ cup unsweetened applesauce
¼ cup canola oil
3 湯匙 100% 橙汁
In a large bowl, whisk flour, baking powder, baking soda and salt. Stir in chopped walnuts and dried cranberries. Set aside.
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.