Sign in

with Email

Reset password


Not a member?
Join now for FREE!

by Ingredient
Search

Chocolate Fudge, Cranberry & Walnut Cookies

StarStarStarStarHalf star

Your rating

Chocolate Fudge, Cranberry and Walnut Cookies

Cranberries add some fruity sourness and sweetness, chocolate chips make the fudgy cookies even fugdier. These deliciously chocolaty and moist cookies are hard to resist.

 

Yield

24 servings

Prep

15 min

Cook

8 min

Ready

30 min
Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Carb, Sugar-Free, Very low in sodium, Low Sodium

Ingredients

Amount Measure Ingredient Features
cup cocoa powder
natural unsweetened, sifted
Camera
2 tablespoons butter, unsalted
melted
Camera
2 tablespoons canola oil
or light olive oil
Camera
½ cup brown sugar
packed
* Camera
½ cup applesauce
unsweetened
* Camera
1 ½ teaspoons vanilla extract
Camera
1 cup whole-wheat flour
Camera
½ cup rolled oats
quick-cooking or rolled
Camera
1 ½ teaspoons baking powder
Camera
teaspoon salt
Camera
½ cup walnuts
chopped
Camera
½ cup cranberries, dried
* Camera
½ cup chocolate chips (semi-sweet)
* Camera

Ingredients

Amount Measure Ingredient Features
79 ml cocoa powder
natural unsweetened, sifted
Camera
3E+1 ml butter, unsalted
melted
Camera
3E+1 ml canola oil
or light olive oil
Camera
118 ml brown sugar
packed
* Camera
118 ml applesauce
unsweetened
* Camera
7.5 ml vanilla extract
Camera
237 ml whole-wheat flour
Camera
118 ml rolled oats
quick-cooking or rolled
Camera
7.5 ml baking powder
Camera
0.6 ml salt
Camera
118 ml walnuts
chopped
Camera
118 ml cranberries, dried
* Camera
118 ml chocolate chips (semi-sweet)
* Camera

Directions

Preheat the oven to 375℉ (190℃).

Coat two cookie sheets with cooking spray or lined with baking mats.

In a large mixing bowl, add the cocoa powder, butter, oil and brown sugar.

Stir with a wooden spoon until well blended.

Add applesauce and vanilla extract, mix until smooth and well combined.

In another medium bowl, whisk together flour, baking powder and salt.

Add the flour mixture into the cocoa batter, and mix with the same wooden spatula until just incorporated and moistened.

Fold in walnuts, cranberries, and chocolate chips until evenly distributed.

Drop the dough by tablespoonful.

Place 1 inch apart on prepared cookie sheets.

Press cookies with your fingers to desired thickness.

Bake in preheated oven for 10 to 15 minutes or until desired texture, if you prefer moist cookies, bake for about 10 minutes; if you prefer chewy cookies, bake for about 15 minutes.

Makes about 2 dozen cookies.

Let cookies cool on the sheets for a few minutes until they become firm.

Transfer the cookies onto wire racks, and cool completely.

Keep in an air-tight container for up to 1 week or freeze in a zip-lock bag for up to 1 month.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 15g (0.5 oz)
Amount per Serving
Calories 6754% from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 3mg 1%
Sodium 13mg 1%
Total Carbohydrate 2g 2%
Dietary Fiber 2g 6%
Sugars g
Protein 4g
Vitamin A 1% Vitamin C 0%
Calcium 1% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
 

Email this recipe