1 1/2 c. whole wheat pastry flour

1 t. baking powder

1 t. baking soda

1/2 t. salt (I omitted this)

1 c. walnuts, chopped

1/2 dried cranberries, chopped (I used CranRaisins)

1 c. plus 3 T. sugar, divided (I omitted this)

1/2 c. unsweetened applesauce (I used 1 cup)

1/4 c. canola oil (I used 2 T.)

1 T. freshly grated orange zest

3 T. orange juice

I added a pinch of cinnamon

Whisk flour, baking powder, baking soda and salt in a large bowl. Stir in walnuts and dried cranberries. Whisk together 1 c. 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 indredients. Mix until well blended. Cover with plastic wrap and chill for 30 mins. Preheat oven to 350 degrees. Line a baking sheet with parchment paper or nonstick baking mat. (I used Silpat). Put remaining 3 T. sugar into a small flat-bottomed dish or pan. Roll the dough with floured hands (it will be very most) into 1 1/2″ balls, then roll in sugar to coat. Place 2″ apart on the prepared baking sheet. Bake until barely golden brown, 12 – 15 mins. Cool on the pan for 1 min. transfer to wire rack to cool completely. Makes 2 1/2 doz. cookies.

Note: I wanted a sugarless cookie so I eliminated the step where you roll in sugar.  I dropped them by teaspoon onto Silpat. I used no sugar or sugar substitute at all. They are delicious and healthy. Be sure to store in an airtight bowl or baggie and keep in the refrigerator.