Trying to find a low fat, low sugar, low in processed starches, delicious cookie is admittedly a bit of a non sequitur, but as cookies go, these are not bad.  I suppose you could go for a fresh apple or a dried fig, but once in a while, cookies are fun.  These are based on a recipe in Vegetarian Times.

Ingredients

2 ¾ cups flour
2 tsp. baking powder
¼ tsp. salt
5 Tbs. orange juice
½ cup orange juice
4 Tbs. cornstarch
1 cup sugar
2 Tbs. canola oil
1 tsp. almond extract
1 tsp. vanilla extract
1 cup dried cranberries
1 cup sliced almonds

Preparation

Preheat oven to 350°F. Line baking sheet with parchment paper. Combine flour, baking powder and salt in bowl.

Whisk together 5 Tbs. orange juice and cornstarch in bowl; set aside. Beat 1 cup sugar, remaining 1/2 cup orange juice, oil and extracts until fluffy. Beat in cornstarch mixture, then flour mixture. Fold in cranberries and almonds.

Shape into 2 logs on prepared baking sheet. Sprinkle with remaining sugar. Bake 35 minutes, or until light brown. Cool 15 minutes on baking sheet. Slice into 1/2-inch thick slices. Return slices to baking sheet, and bake 20 minutes more, or until browned and crisp.

Nutrition

40 servings