INGREDIENTS

  • 1 1/2 cups whole-wheat pastry flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup chopped walnuts
  • 1/2 cup chopped dried cranberries
  • 1 cup plus 3 tablespoons sugar, divided
  • 1/2 cup smooth, unsweetened applesauce
  • 1/4 cup canola oil
  • 1 tablespoon freshly grated orange zest
  • 3 tablespoons orange juice

DIRECTIONS

  1. Whisk flour, baking powder, baking soda and salt in a large bowl. Stir in walnuts and dried cranberries.
  2. 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.
  3. Preheat oven to 350°F. Line a baking sheet with parchment paper or a nonstick baking mat.
  4. 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 1 1/2-inch balls, then roll in sugar to coat. Place 2 inches apart on the prepared baking sheet.
  5. 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.

NUTRITION

*Per Cookie: 102 calories; 5 g fat(0 g sat); 1 g fiber; 15 g carbohydrates; 1 g protein