Big, soft, and delicious with a distinctive orange flavor.

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Recipe Summary

prep:
20 mins
cook:
10 mins
total:
30 mins
Servings:
28
Yield:
28 cookies
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Ingredients

28
Original recipe yields 28 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.

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  • Beat butter, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Stir egg white and applesauce into butter mixture until just combined into a dough. Add orange juice with pulp and orange zest to the dough; stir.

  • Mix flour, oats, walnuts, baking soda, cream of tartar, and cinnamon in a separate bowl; fold into the dough until evenly incorporated.

  • Drop by heaping tablespoon onto prepared baking sheets.

  • Bake in preheated oven until bottom of cookies are lightly browned, 10 to 12 minutes. Cool on baking sheets 2 to 3 minutes before moving to wire racks to cool completely.

Nutrition Facts

94 calories; protein 1.7g 3% DV; carbohydrates 10.3g 3% DV; fat 5.6g 9% DV; cholesterol 8.7mg 3% DV; sodium 48.9mg 2% DV. Full Nutrition

Reviews (9)

Read More Reviews

Most helpful positive review

Rating: 4 stars
12/03/2012
I am on the fence about this cookie it is so cake like it almost isn't a cookie. They don't hold together well you need to serve them with a plate or napkin because they are crumbly and do fall apart. They are light and moist even 2 days later they are still nice and soft. They are a tasty cookie and everyone enjoyed them still I am not sure I would ever make this cookie again. Read More
(13)
10 Ratings
  • 5 star values: 8
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
12/03/2012
I am on the fence about this cookie it is so cake like it almost isn't a cookie. They don't hold together well you need to serve them with a plate or napkin because they are crumbly and do fall apart. They are light and moist even 2 days later they are still nice and soft. They are a tasty cookie and everyone enjoyed them still I am not sure I would ever make this cookie again. Read More
(13)
Rating: 5 stars
11/26/2012
These were great and surprisingly light. Read More
(4)
Rating: 5 stars
10/28/2012
I think these were excellent. They were soft almost cakey. My husband took to calling them muffin tops because they were a little crunchy on the outside but like cake inside. I made a few changes to this recipe: 1. I used canola oil instead of butter because I never bake with butter for health reasons 2. I put raisins instead of nuts 3. I left out the orange zest because I didn't have an orange at hand only orange juice. Next time I would make it with the zest. Read More
(4)
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Rating: 5 stars
01/03/2013
Very yummy and unique cookies. Both my boyfriend and I really enjoyed them Read More
(2)
Rating: 5 stars
07/07/2014
Wonderful and moist. I used some coconut oil and greek yogurt in place of butter. My advice would be don't be shy with the zest and juice- it really makes these cookies shine and doesn't taste odd like I was afraid it would. I only had a small orange so I made some cookies plain and they were drier and didn't set as well. Great recipe. Read More
(2)
Rating: 5 stars
07/07/2014
I substituted butter with Greek yogurt. Still a great recipe. Read More
(1)
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Rating: 5 stars
08/16/2019
The way to make these not be so crumbly is to put a whole egg in them instead of only the white and beating it. I added a whole egg after beating the butter and sugar together and they came out beautifully. They are not crumbly at all. Read More
Rating: 4 stars
07/21/2014
These were delicious. The only issue I had was the very cake-like consistency of them. They fell apart very easily but everyone still liked them a lot. Read More
Rating: 5 stars
01/21/2016
Yumm! love the orange flavor! I like that its low fat and low sugar not too sweet but enough to satisfy a. cookie craving! Read More