Cranberry Orange Cookies


Cranberry Orange Cookies, Crisp, moist and chewy, these cookies have the essential ingredients for the holidays: citrus, nuts and cranberries. They are vegan-friendly, low carb and less than 100 calories per cookie. And they travel well for gift-giving! ‘Tis the Season. Bon Appétit!


  • 1 1/2 cups whole-wheat pastry flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp sea salt
  • 1 cup chopped walnuts (optional)
  • 3/4 cup chopped fresh organic cranberries
  • 1/3 cup fresh orange juice
  • 1/2 cup raw honey
  • 1/2 cup smooth, unsweetened organic applesauce
  • 1/4 cup sunflower oil
  • 2 Tbsp freshly grated orange zest


  1. Whisk flour, baking powder, baking soda & salt in a large bowl. Stir in walnuts and fresh cranberries.
  2. Whisk honey, 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 degrees. Line a baking sheet with parchment paper or a nonstick baking sheet.
  4.  Roll the dough with floured hands (it will be very moist) into 1 1/2-inch balls & 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. Makes 2 1/2 dozen cookies.


When in season, choose fresh, plump cranberries, deep red in color, and quite firm to the touch. Firmness is a primary indicator of quality. The deeper red their color, the more highly concentrated are cranberries’ beneficial compounds.

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.