You can make my recipe for candied orange rind, or buy it- OR sub in another candied fruit You may see that I am using The Plant Based Egg by Freely Veganas the egg replacer, but you can sub in another proprietary blend egg replacer of your choice ~ I have used Bob's Red Mill with good results
Serves: 48 cookies
Ingredients
All Purpose Flour 1½ cups (188g)
Baking Soda ½ teaspoon
Baking Powder ¼ teaspoon
Cinnamon ½ teaspoon
Ground Cloves ⅛ teaspoon
Salt ½ teaspoon
Egg Replacer 3 teaspoons
Vegan Butter 7 Tablespoons (98g)
Light Brown Sugar ½ cup (105g)
Liquid Aquafaba 2 Tablespoons (30ml)
Plant Milk ¼ cup (60ml)
Pecans, Walnuts, Almonds, Cashews- any combination of nuts to total 2 cups
Combine the nuts and fruits together in a large bowl and pour the brandy over top.
Cream the vegan butter with the light brown sugar until light and fluffy approximately 3 minutes on high speed, then add the liquid aquafaba and vanilla extract.
Scrape the bottom and sides of the bowl for an even mix, then add the sifted flour, egg replacer, spices, baking soda, baking powder and salt all at once mixing on low until it is all incorporated
Add the plant milk slowly while mixing on medium speed
Place the brandy nut and fruit mixture along with only 2 Tablespoons of the orange rind in a food processor and process fine, it will be pasty from the liquids, but you just don't want large chunks of nuts.
Add the fruit/nut mix to the dough and mix just until combined
Scoop onto parchment lined sheet pans spaced 1" apart and bake in a preheated 375°F oven for 5 minutes, then lower the temperature to 350° F for another 10 minutes.
Cool then dip the tops of the cookies in confectioners sugar icing glaze and then top with the remaining orange rind
Notes
Store cookies in an airtight container for up to 1 week at room temperature, for longer storage freeze for 1 month
Recipe by Gretchen's Vegan Bakery at https://www.gretchensveganbakery.com/fruitcake-cookies/