Large, fluffy, and delectable with a strong orange taste.
| Prep Time: | 20 mins |
| Cook Time: | 10 mins |
| Total Time: | 30 mins |
| Servings: | 28 |
| Yield: | 28 cookies |
Ingredients
- ½ cup butter, softened
- ¼ cup white sugar
- ¼ cup brown sugar
- 1 egg white, beaten until foamy
- ¼ cup unsweetened applesauce
- 1 large naval orange, zested and juiced
- 1 cup whole wheat flour
- 1 cup quick-cooking oats
- ¾ cup chopped walnuts (Optional)
- ½ teaspoon baking soda
- ½ teaspoon cream of tartar
- ½ teaspoon ground cinnamon
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
- Beat butter, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Stir egg white and applesauce into butter mixture until just combined into a dough. Add orange juice with pulp and orange zest to the dough; stir.
- Mix flour, oats, walnuts, baking soda, cream of tartar, and cinnamon in a separate bowl; fold into the dough until evenly incorporated.
- Drop by heaping tablespoon onto prepared baking sheets.
- Bake in preheated oven until bottom of cookies are lightly browned, 10 to 12 minutes. Cool on baking sheets 2 to 3 minutes before moving to wire racks to cool completely.
Nutrition Facts
| Calories | 94 kcal |
| Carbohydrate | 10 g |
| Cholesterol | 9 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 2 g |
| Sodium | 49 mg |
| Sugars | 5 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
The way to make these not be so crumbly is to put a whole egg in them instead of only the white and beating it. I added a whole egg after beating the butter and sugar together and they came out beautifully. They are not crumbly at all.
Yumm! love the orange flavor! I like that its low fat and low sugar, not too sweet, but enough to satisfy a. cookie craving!
These were delicious. The only issue I had was the very cake-like consistency of them. They fell apart very easily, but everyone still liked them a lot.
Wonderful and moist. I used some coconut oil and greek yogurt in place of butter. My advice would be don’t be shy with the zest and juice- it really makes these cookies shine and doesn’t taste odd like I was afraid it would. I only had a small orange so I made some cookies plain and they were drier and didn’t set as well. Great recipe.
I substituted butter with Greek yogurt. Still a great recipe.
Very yummy and unique cookies. Both my boyfriend and I really enjoyed them
I am on the fence about this cookie, it is so cake like it almost isn’t a cookie. They don’t hold together well you need to serve them with a plate or napkin because they are crumbly and do fall apart. They are light and moist even 2 days later they are still nice and soft. They are a tasty cookie and everyone enjoyed them, still I am not sure I would ever make this cookie again.
These were great and surprisingly light.
I think these were excellent. They were soft almost cakey. My husband took to calling them muffin tops because they were a little crunchy on the outside but like cake inside. I made a few changes to this recipe: 1. I used canola oil instead of butter because I never bake with butter for health reasons 2. I put raisins instead of nuts 3. I left out the orange zest because I didn’t have an orange at hand only orange juice. Next time I would make it with the zest.