I picked up some blood oranges from the farmer’s market and adapted a recipe that called for regular oranges. These cookies have less fat and sugar as well.

Adapted from  Renee – Kudos Kitchen

Makes: About two dozen

Ingredients

•3/4-1 cup gluten-free flour mix (it’s a wet mix, so I had to add a little more flour for the final mix)

•¼ cup almond flour

•¾ teaspoon baking soda

•2-3 tablespoons fresh orange zest (from 1-2 blood oranges; regular oranges are OK as well)

•½ teaspoon kosher salt

•3 tablespoons room temperature butter

•½ cup brown sugar

•1 egg

•1 teaspoon pure vanilla extract

•½ cup plain low-fat Greek-style yogurt

•⅓ cup fresh orange juice (squeeze it after you zest the blood oranges; be sure to strain, so there are no seeds or pulp)

•2 cups quick oats

•½-3/4 cup dried cranberries

•½-3/4 cup chopped pecans

Tools and equipment

•2 baking sheets and parchment paper

•large ice cream scoop

•2 large bowls

•Hand mixer

•wooden spoon and spatula

•baking spray

•microplane (for zesting orange)

•whisk

Instructions

Preheat oven to 350 degrees F.

In a large bowl, whisk together the gluten free flour, almond flour, baking soda, orange zest and salt. Set aside.

In a large bowl with a hand mixer, blend together the softened butter, brown sugar, egg, and vanilla until thoroughly combined.

Add the yogurt and orange juice to the butter and sugar mixture and blend to combine.

Slowly incorporate the flour mixture and the oats into the wet ingredients until a stiff dough forms.

Switch to a wooden spoon and stir in the cranberries and pecans (walnuts or chopped almonds would also work well) until combined.

Use a large ice cream scoop to scoop the dough out onto two parchment lined baking sheets.

Spray the back of a spatula with baking spray and flatten each cookie to ½” thickness. (They are really sticky!)

Bake in a preheated oven for 25-30 minutes; check after 25 minutes.

Remove from the oven and cool.