1cupdried cranberries or fresh cranberries,roughly chopped
Orange Glaze
1cuppowdered sugar
2-3tablespoonsfreshly squeezed orange juice
1teaspoonorange 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 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.
Notes
*If you are using almond flour, cut back on the fat by half as almond flour is much higher in fat. (Use 1/4 cup of whole milk greek yogurt or butter instead of 1/2 cup.)