Cranberry Orange Nut Cookies
These cookies are moist on the inside, but chewy at the same time. They combine the essential ingredients for our approaching cold season: citrus, nuts and cranberries. On the other hand… cookies don’t really have a season, so let’s enjoy them all year around.
Often times, I find a traditional recipe that appeals to me and I twist it into a whole food healthy plant- based version. This is exactly what I did with this cookie recipe. The original recipe contained 1 CUP PLUS 3 TBSP OF SUGAR and 1/4 CUP OIL. The image that accompanied the recipe showed a thin, delicious crispy looking cookie. The consistency of a plant based dough is often times softer and somewhat more moist. The cookies turn our accordingly softer and less crispy. So this time- the first batch tasted lovely, but was not as thin as I would have liked them to be. For the second batch, I slightly wetted my spoon and flattened out the heaps of dough on the baking tray- that way the dough wouldn’t stick to the spoon. I reduced the baking time from 12 to 10 minutes… and voila, the cookies turned out crispy and thin, to my surprise. That proves that it is possible to bake delicious thin cookies with a plant- based recipe!
Oftentimes, the simplest foods are best for your health, and this is certainly the case for NUTS, in which Nature has crafted a nearly perfect package of protein, healthy fats, fiber, plant sterols, antioxidants, and many vitamins and minerals.
Among NUTS, the case may be made that walnuts are king, as research shows they may boost your health in a number of ways at very easy-to-achieve “doses.”
Eating just seven shelled walnuts a day may be all it takes to take advantage of their beneficial properties. Among those are cancer fighting properties, heart protective effects, strong antioxidant power, brain health, improved reproducibility in men, positive effect on diabetes.
- 1 1/2 cups stoneground whole wheat flour
- 1 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsweetened applesauce
- 1 cup date paste (see recipe in dessert menu)
- 3 tbsp orange juice
- 1 tbsp orange zest
- 1 cup activated walnuts, chopped
- 1/2 cup dried cranberries (sugar reduced or- even better- unsweetened)
- Preheat the oven to 350F (170C).
- Whisk flour, baking soda, baking powder and salt in a large bowl. Stir in walnuts and cranberries.
- In a medium bowl, combine orange zest, orange juice, applesauce and date paste and mix well.
- Make a well in the dry mixture, pour in the wet ingredients and mix until well blended.
- Place tablespoonfuls of dough on to a baking tray lined with a silicon mat (or parchment paper) and bake for 12 minutes.
- Let the cookies cool off on a rack and enjoy warm or at room temperature.