Cranberry-orange Buckwheat Cookies

I have tried for years to make a good-tasting healthier cookie and this is the result. Sugary and crisp on the outside, soft on the inside, these fiber-filled cookies made without butter will melt in your mouth and are beautiful for the holidays.

3/4 cup canola oil
1/4 cup buttermilk
1/2 cup dark brown sugar
1 egg
2 tsp orange extract
1 tsp vanilla extract
1 cup buckwheat flour
1/4 cup all purpose flour
3/4 tsp baking soda
3/4 tsp cinnamon
1 cup chopped walnuts
1 cup shredded coconut
1 cup dried cranberries
Extra granulated sugar for rolling

Optional: For a wheat-free diet, use all buckwheat flour (buckwheat is not a grain and has no gluten).

Mix all ingredients thoroughly. Using 1/8 cup scoop, drop balls of batter into bowl of granulated sugar. Roll into sugar-coated balls, place on cookie sheet and flatten into patties. Bake at 350 degrees 13 minutes. Cool 1 minute on cookie sheet, then remove to wire rack.

Recipe Summary:
Yield: 2 dozen cookies
Prep Time: 20 minutes
Cook Time: 13 minutes

Other recipes by Colonial Pines Inn Bed and Breakfast:
Corn Flan
Potato-bacon Casserole
Zucchini & Red Pepper Frittata
Innkeeper's (too-busy-for-lunch) Bran Muffins
Prizewinning Cranberry Cornbread
Whole Wheat Brownies
Chocolate Hazelnut Icing For Whole Wheat Brownies
Apple-oatmeal Bread

Recipe Provided By:
Colonial Pines Inn Bed and Breakfast
Highlands, NC

Highlands Bed and Breakfast Inns