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Christmas Fruitcake Cookies

November 26, 2021 By Gretchen 2 Comments

Maybe traditional fruitcake ain’t yo’ thang

But let me tell you something about these Fruitcake Cookies!

Brandy marinated fruits and nuts all packed into one bite sized morsel

Christmas Fruitcake Cookies

I was surprised at how much I really loved these!

But then again it’s no surprise really when you taste the cranberries, raisins, almonds, pecans and of course my candied orange rind

All in one perfect burst of holiday cheer!

Christmas Fruitcake Cookies

Exactly what  fruit cake is supposed to be only in cookie form!

Of course if you are alcohol free you can still have an amazingly delicious cookie just substitute the brandy for apple juice or any fruit juice really!

This was the last addition to my 12 Days of Christmas Cookies recipe series

The 12 Days of Christmas Cookies VEGAN!

12 Days of Christmas Cookies

The recipe makes about four dozen and that may seem like too much

But believe me these little gems are going to be the most sought after cookies in your holiday assortment!

They also freeze really great so you can get a jump on the baking now!

Notes for Success:

This is a very friendly recipe and it will take on pretty much any egg replacer you prefer!

I have used Bob’s Red Mill with great results

Flax meal reconstituted in the aquafaba would be my second choice!

CLICK HERE FOR THE FULL YOUTUBE VIDEO TUTORIAL FOR HOW TO MAKE THESE COOKIES

Christmas Fruitcake Cookies

For more of the best Christmas cookie recipes click the links below!

Vegan Christmas Cookies The Best Sugar Cookie Dough Recipe
Christmas Cut Out Cookies
The 12 Days of Christmas Cookies VEGAN!
12 Days of Christmas Cookies
Firm & Chewy Gingerbread Cookies ~Best Cut Out Recipe
Gingerbread Cookies

Christmas Cookies The Best Sugar Cookie Dough Recipe

The 12 Days of Christmas Cookies

Firm & Chewy Gingerbread Cookies ~Best Cut Out Recipe

Vegan Fruitcake Cookies
 
Print
Prep time
30 mins
Bake time
15 mins
Total time
45 mins
 
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
  • 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
Instructions
  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
Notes
Store cookies in an airtight container for up to 1 week at room temperature, for longer storage freeze for 1 month
3.5.3251

 

Filed Under: All Recipes, Cookies, Holiday Baking

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Next Post: Firm & Chewy Gingerbread Cookies ~Best Cut Out Recipe »

Reader Interactions

Comments

  1. Max

    November 13, 2020 at 10:13 pm

    Hi Gretchen, I was reading through one of your older recipes and noticed that a link to another recipe (the Aquafaba Buttercream) has a broken URL. It looks like you changed your Domain Name from http://www.gretchensbakery.com to http://www.gretchensveganbakery.com at some point. If you still own the domain name for http://www.gretchensbakery.com you can set up a URL redirect on your old site to point to your new one, so that you don’t have broken URLs or have to go through each old recipe one at a time to update them.

    Thanks so much for the amazing recipes!

    Reply
    • Gretchen

      November 14, 2020 at 1:54 am

      Thank you! I know, there are quite a few of the older recipes that have broken links! Thank you for pointing this out! Will update now!

      Reply

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Yep, it's me Gretchen~ Owner of Gretchen's Bakery. Well, I no longer own a physical bakery since I sold mine in late 2014 & since 2016 I make nothing but the best vegan recipes! Read More…

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