Zutaten für Whole Wheat Cranberry Almond Cookies
- 1 cup (2 sticks) unsalted butter, softened
- Sugar
- Brown Sugar
- ¼ cup milk
- 2 tablespoons orange juice
- 1 large egg
- Whole Wheat Pastry Flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- Fresh Cranberries
- Almonds
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Zubereitung von Whole Wheat Cranberry Almond Cookies
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- Cream together 1 cup (2 sticks) softened unsalted butter, ¾ cup granulated sugar, and ½ cup packed brown sugar until light and fluffy.
- Beat in 1 large egg, 1 teaspoon vanilla extract, ¼ cup milk, and 2 tablespoons orange juice until well combined.
- In a separate bowl, whisk together 2 ½ cups whole wheat flour, 1 teaspoon baking soda, 1 teaspoon baking powder, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in 1 cup dried cranberries and ½ cup chopped almonds.
- Drop by rounded tablespoons onto the prepared baking sheets, leaving some space between each cookie.
- Bake for 10-15 minutes, or until the edges are golden brown. Let cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
36g
Fat
9g
Carbs
5g
