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Cranberry-Orange-Nut Cookies
Cranberry-Orange-Nut Cookies
11 Reviews
From: EatingWell Magazine, November/December 2007
Crisp, moist and chewy, this cookie created by Georgene Egri of Walnut Creek, California, has the essential ingredients for the holidays: citrus, nuts and cranberries. These cookies travel well for gift-giving and lunchboxes.
- By: EatingWell Test Kitchen
Ingredients 1 serving
for serving adjustment
Serving size has been adjusted!
Original recipe yields 1 servings
Nutrition per serving may change if servings are adjusted.
- 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
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Active
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Ready In
- 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.
- Serving size: 1 cookie
- Per serving: 102 calories; 5 g fat(0 g sat); 1 g fiber; 15 g carbohydrates; 1 g protein; 4 mcg folate; 0 mg cholesterol; 10 g sugars; 9 g added sugars; 6 IU vitamin A; 1 mg vitamin C; 13 mg calcium; 0 mg iron; 94 mg sodium; 24 mg potassium
- Carbohydrate Servings: 1
- Exchanges: 1 other carbohydrate, 1 fat
Reviews 11
December 11, 2018
By: Emily
Great cookies! Made a few changes: used AP flour, butter instead of oil, subbed white chocolate chips for walnuts because of a nut allergy, added a 1/2 teaspoon of vanilla and used 1/2 cup white sugar and 1/4 cup brown sugar. And I skipped the final step of rolling the cookies in sugar. The dough was sticky so I just used a scoop and put the cookies straight on the cookie sheet from the bowl. Will def make again!
July 23, 2015
By: EatingWell User
Delicious but very messy
These cookies were delicious. I used regular white unbleached flour because that's what I had (and added about 1/2 cup when I saw how sticky the dough was) but otherwise followed exactly. I ended up giving up trying to roll them into cookies and made a cookie cake and cut into bars instead. Next time might add oatmeal to the dough.
I also made a glaze out of the rest of the juice from the orange and powdered sugar, a great add if you're not concerned about sugar count. My dad is allergic to eggs so we're always looking for baked goods he can eat - this is a keeper!
Pros: Delicious flavor. Dairy-free.
Cons: Way too sticky and messy to work with
December 19, 2013
By: EatingWell User
These cookies are a family favorite!
These cookies are a favorite in my home and the first to disappear at family parties. I make a few adaptations when I make them, though. First, I use white all-purpose flour instead of pastry flour. Due to the stickiness of the dough, I add about a quarter cup more flour to the recipe. I also throw in half a bag (about a cup?) of white chocolate chips. I add slightly more orange zest than what is called for, and naturally squeezed orange juice from the orange that I am zesting. I flour my hands before I begin rolling a small amount of dough into an inch-sized ball in my hands to help with the stickiness before rolling in in the extra sugar. Serve them at a party, and these cookies will leave your guest begging for more!
Pros: Amazing flavor, easy recipe
Cons: Cookie dough is very sticky if you follow the recipe as is.
January 05, 2013
By: EatingWell User
Yummy Cookie with Some Changes
After reading reviews, decided to make these substituting 1/2 cup butter, 1 egg, and 3/4 cups sugar for the applesauce, oil and sugar. Excellent results. Will definitely make these again.
Pros: Excellent Flavor
December 07, 2011
By: EatingWell User
Love these
Will make again using minced dried fruit, for a fruitcake cookie, but the original recipe is a favorite. I especially like the orange flavor.
November 28, 2011
By: EatingWell User
CON Cookies
The taste is very bright but I think the problem with the consistency is that most cookie recipes call for butter or shortening creamed together. Instead, this recipe calls for oil and there is no egg here to help bind the dry ingredients. A coarser flour, like all-purpose, may hold up better than pastry flour. I think the originator has the right idea as far as the taste combination but this recipe may work better as a bar cookie as the batter is thin or loose.
Pros: Flavorful, Very Moist
Cons: Wet ingredients
July 13, 2011
By: Eileen
Good
This cookies are very yummy, however not what I expected. I made a few changes to this recipe such as using 1/2 cup of sugar as suggested by a review and I used whole wheat flour by King Arthur instead of pastry flour (as I have yet to find pastry flour). While these cookies were tasty, they came out tasting more like a bread than a cookie. This could be due to my changes though i'm not sure. Also the dough was sticky and hard to deal with. Will be making this again though.
Pros: Tasty
Cons: sticky sticky sticky
December 02, 2010
By: LaurindaO
I'd give these cookies 5 stars for flavor, but only 4 overall because the batter was such a loose mess to work with. I tripled the recipe, with frequent breaks to put the batter back in the fridge to firm up. If I make again, I'll follow Val's suggestion to use less oil. But my, oh my, are these yummy!
October 04, 2010
By: EatingWell User
Made these last night. I used 1/2 cup sugar and it was plenty sweet. Good cookies!
