Makes 12 large cookies

 Ingredients:

• 1 1/2 cups whole wheat flour

• 1 tsp baking powder

• 1 tsp baking soda

• 1/2 tsp salt*

• 3/4 cup dried cranberries

• 1/2 cup, plus 3 tbsp white sugar*

• 1/2 cup unsweetened applesauce

• 1/4 cup oil*

• 1 tbsp finely grated orange zest

• 3 tbsp orange juice

• Optional: 1 cup chopped walnuts*

Equipment:

• Large mixing bowl

• Medium bowl

• Grater

• Whisk or fork

• Mixing spoon

• Measuring cups and spoons

• Knife

• Cutting board

• Plastic wrap

• Baking sheet lined with parchment paper

• Oven

• Oven mitts

*Not included in your summerlunch+ bag

Directions:

1. Using a fork or whisk, combine baking powder, baking soda and salt into a large bowl. Stir in dried cranberries and walnuts, if using.

2. Wash orange, Using a fine grater or a zester, remove the zest from the orange (that’s the orange part of the skin!), making sure not to grate into the white part. This part of the orange skin is bitter. Cut the orange in half and use your hands to squeeze 3 tbsp of orange juice.

3. Whisk 1/2 cup 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 ingredients. Mix until well blended. Cover with plastic wrap and chill from 30 minutes in the fridge.

4. Preheat the oven to 350 F. Line a baking sheet with parchment paper.

5. Put remaining 3 tbsp of sugar into a bowl and roll the dough with floured hands (the dough will be sticky) into 1 1/2 inch balls, then roll in sugar to coat. Place 2 inches apart on the baking sheet.

6. Bake for 12-15 minutes, or until barely golden brown. Let cool for 1 minute and transfer to a rack to cool.