Cranberry Orange Carrot Cookies

Ingredients:

  • 1/2 cup whole milk greek yogurt or butter

  • 1 cup brown sugar

  • 2 large eggs

  • 1 teaspoon orange zest

  • 2 tablespoons freshly squeezed orange juice

  • 1 teaspoon pure vanilla extract

  • 1/2 cup finely grated carrots, patted dry

  • 2 cups whole wheat flour or almond flour*

  • 1/2 teaspoon baking soda

  • 3/4 teaspoon salt

  • 2 teaspoons cinnamon

  • 1/2 teaspoon nutmeg

  • 1 cup dried cranberries or fresh cranberries, roughly chopped

Orange Glaze

  • 1 cup powdered sugar

  • 2-3 tablespoons freshly squeezed orange juice

  • 1 teaspoon orange zest

Instructions:

  • Preheat the oven to 350 degrees F. Line a cookie sheet with a baking mat or parchment paper.

  • In a large mixing bowl, mix together the greek yogurt and sugar until fluffy. Beat in the eggs one at a time, then add in the orange zest, orange juice, and vanilla extract. Stir in the grated carrots.

  • In a separate bowl, stir together the whole wheat flour, baking soda, salt, cinnamon, and nutmeg. Add mixture to the wet ingredients, then mix gently, just until the flour disappears. Fold in the cranberries.

  • Drop by rounded tablespoons onto the prepared cookie sheets. Bake for 8-10 minutes, until slightly firm to the touch. Once cooked, transfer to a wire rack to cool completely.

  • While the cookies are in the oven, prepare the orange glaze by whisking together powdered sugar, orange juice, and orange zest. Lightly drizzle glaze over cooled cookies. Store cookies in a sealed plastic container for up to one week.