Vegan Fruitcake Cookies
Prep time: 
Cook time: 
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Serves: 48 cookies
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 in almost all of my desserts now. If you do not want to buy it or cannot get it, you can sub in another proprietary blend egg replacer of your choice results may vary.
  • All Purpose Flour 1½ cups (188g)
  • Baking Soda ½ teaspoon
  • Baking Powder ¼ teaspoon
  • Cinnamon ½ teaspoon
  • Ground Cloves ⅛ teaspoon
  • Salt ½ teaspoon
  • The Plant Based Egg by freely vegan 4 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
  • Candied Orange Rind approximately ½ cup Divided *see note above
  • Dried Cranberries 1 cup
  • Raisins 1 cup
  • Brandy or Fruit Juice ¼ cup (60ml)
  • For the glaze:
  • Confectioners Sugar 1 cup
  • Brandy or Plant Milk 1 Tablespoon
  1. Combine the nuts and fruits together in a large bowl and pour the brandy over top.
  2. 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.
  3. 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
  4. Add the plant milk slowly while mixing on medium speed
  5. 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.
  6. Add the fruit/nut mix to the dough and mix just until combined
  7. 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.
  8. Cool then dip the tops of the cookies in confectioners sugar icing glaze and then top with the remaining orange rind
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