Cranberry Orange Cookies Recipe

Healthier Cranberry Orange Cookies • Fit Mitten Kitchen

WEBDec 10, 2018 · Instructions. Preheat oven to 350ºF and line a large baking sheet with parchment paper; set aside. In a medium bowl flour, baking …

Rating: 5/5(2)
1. Preheat oven to 350ºF and line a large baking sheet with parchment paper; set aside.
2. In a medium bowl flour, baking soda and salt; set aside.
3. In large bowl use electric mixer on low-medium speed to cashew butter, softened coconut oil and sugar for about 1-2 minutes until light and fluffy. Add in vanilla, orange extract and egg and mix on slow until combined. Slowly start to incorporate bowl of dry ingredients, add in almondmilk 1 TBS at a time to help dough come together.
4. Fold in dried cranberries and one tablespoon of orange zest. Dough will be thick and soft.

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Cranberry Orange Cookies {Soft and Easy!} – …

WEBNov 23, 2016 · Add the eggs, orange zest, orange juice, vanilla, and mashed carrots. In another bowl, stir the dry ingredients together. Stir …

Rating: 5/5(2)
1. Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper or a silicone baking mat, then set aside. If needed, cook, mash, and cool the carrots: Peel and cut the carrots into large pieces (cut baby carrots in half), then place in a small saucepan. Cover with water, then bring to a boil over high. Let boil until the carrots are tender, about 6 minutes. Mash and let cool to room temperature (you can also place the carrots in the freezer to cool more quickly).
2. In a large mixing bowl, cream together the butter, shortening, and sugar until fluffy. Beat in the eggs one at a time, then the orange zest, orange juice, and vanilla extract. Stir in the mashed carrots.
3. In a separate bowl, stir together the all purpose flour, whole wheat flour, baking soda, and salt. Add to the wet ingredients, then mix gently, just until the flour disappears. Fold in the cranberries.
4. Drop by rounded teaspoons (the cookies are very small—do not make them larger or they will not bake as well) onto the prepared cookie sheets. Bake for 8 minutes, until the edges are barely golden. Let rest for 2-3 minutes on the baking sheet, then transfer to a wire rack to cool completely.

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