Ingredients for Cranberry Orange Nut Cookies
- Whole Wheat Pastry Flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup chopped walnuts
- 1 cup dried cranberries
- 1 1/3 cups granulated sugar (1 cup + 3 tablespoons)
- Unsweetened Applesauce
- Canola Oil
- Orange Zest
- Orange Juice
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Cranberry Orange Nut Cookies? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Cranberry Orange Nut Cookies
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together 2 1/2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.
- Stir in 1 cup chopped walnuts and 1 cup dried cranberries.
- In a medium bowl, whisk together 1 cup granulated sugar, 1/2 cup unsweetened applesauce, 1/4 cup vegetable oil, the zest and juice of 1 orange.
- Create a well in the center of the dry ingredients and pour in the wet ingredients.
- Gently mix until just combined. Do not overmix.
- Cover the bowl with plastic wrap and chill in the refrigerator for 30 minutes.
- Place 3 tablespoons of granulated sugar in a shallow dish.
- Roll the chilled dough into 1 1/2-inch balls using floured hands.
- Roll each dough ball in the sugar to coat.
- Place the cookies 2 inches apart on the prepared baking sheet.
- Bake for 12-15 minutes, or until the edges are lightly golden brown.
- Let the cookies cool on the baking sheet for 1 minute before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
88g
Fat
6g
Carbs
12g
