Festively Divine Cranberry-Orange-Nut Cookies

Crisp, moist and chewy, this cookie has the essential ingredients for the holidays: citrus, nuts and cranberries. These cookies travel well for gift-giving and lunchboxes.

Ingredients

  • 1½ cups whole-wheat pastry flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup chopped walnuts
  • ½ cup chopped dried cranberries
  • 1 cup plus 3 tablespoons sugar, divided
  • ½ cup smooth, unsweetened applesauce
  • ¼ cup canola oil
  • 1 tablespoon freshly grated orange zest
  • 3 tablespoons orange juice

Preparation

Whisk flour, baking powder, baking soda and salt in a large bowl. Stir in walnuts and dried cranberries.

Whisk 1 cup sugar, applesauce, oil, orange zest and juice in a medium bowl until smooth. Make a well in the dry ingredients and pour in the wet ingredients. Mix until well blended. Cover with plastic wrap and chill for 30 minutes.

Preheat oven to 350°F. Line a baking sheet with parchment paper or a nonstick baking mat.

Put the remaining 3 tablespoons sugar into a small flat-bottomed dish or pan. Roll the dough with floured hands (it will be very moist) into 1½-inch balls, then roll in sugar to coat. Place 2 inches apart on the prepared baking sheet.

Bake the cookies until barely golden brown, 12 to 15 minutes. Cool on the pan for 1 minute; transfer to a wire rack to cool completely.

Make Ahead Tip: Prepare the dough through Step 2, cover and refrigerate for up to 3 days. Store the cookies in an airtight container at room temperature for up to 5 days.

Storage smarts: To extend the life of your baked goods, store them in an airtight container in a single layer or between layers of parchment paper to prevent sticking.

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