Christmas Fruitcake Cookies

Traditional fruitcake not your thing?

Well let me tell you something about these Fruitcake Cookies!
Brandy marinated fruits and nuts all packed into one bite sized morsel

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!

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!

No affiliation with any product or company linked below, solely for visual reference

Notes for Success:

Use Pecans, Walnuts, Almonds, Cashews- basically any combination of nuts and or seeds you love the most ~ total of 2 cups

You can make my recipe for candied orange rind or just sub in another candied fruit of your choice
Or simple use the zest of an orange instead! 

Of course if you are alcohol free you can still have an amazingly delicious cookie by substituting apple juice for the brandy

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, although flax meal reconstituted in the aquafaba would be my second choice!

In the video you will notice I am using aquafaba but I have replaced that ingredient with more plant milk
Since I’ve been told that not many people have aquafaba on hand and some people simply do not want to use it

WATCH THE VIDEO TUTORIAL FOR HOW TO MAKE THESE COOKIES

Fruitcake Cookies

Brandy marinated fruits and nuts all packed into one bite sized morsel! Be sure to read all the notes for success & substitutions

Print Recipe Pin Recipe

Prep Time 1 hour hr

Cook Time 15 minutes mins

Total Time 45 minutes mins

Servings 48

Ingredients

  

1x2x3x

• 1½ cup All Purpose Flour 188g
• ½ teaspoon Baking Soda
• ¼ teaspoon Baking Powder
• ½ teaspoon Cinnamon
• ⅛ teaspoon Ground Cloves
• ½ teaspoon Salt
• 3 teaspoons Egg Replacer *see notes
• 7 Tbs Vegan Butter 98g
• ½ cup Light Brown Sugar 105g
• 6 Tbs Plant Milk 90ml
• 2 cup Your fav Nut Combo *see notes
• ½ cup Candied Orange Rind Divided *see notes
• 1 cup Dried Cranberries
• 1 cup Raisins
• ¼ cup Brandy or Fruit Juice 60ml

For the glaze:

• 1 cup Confectioners Sugar
• 1 Tbs Brandy or Plant Milk

Instructions

 

• Combine the nuts and fruits together in a large bowl & pour the brandy over top.

  Let sit for 30 minutes then with only 2 Tablespoons of the orange rind place in a food processor ~it will be slightly pasty from the liquids, but you just don't want large chunks of nuts.
• Cream the vegan butter with the light brown sugar until light & fluffy approximately 4 minutes on high speed, then add the plant milk & 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 & salt all at once mixing on low until it is all incorporated
• Add the fruit/nut mixture to the dough & mix just until combined
• Scoop onto parchment lined sheet pans spaced 1" apart & bake in a preheated 350°F oven for approximately 15- 18 minutes or until golden brown.
• Cool completely then dip the tops of the cookies in sugar icing glaze then top with the remaining orange rind pieces

Notes

Use Pecans, Walnuts, Almonds, Cashews- basically any combination of nuts and or seeds you love the most ~ total of 2 cups

You can make my recipe for candied orange rind or just sub in another candied fruit of your choice, or simple use the zest of a large orange instead! (1 Tbs)

If you are alcohol free substitute apple juice for the brandy

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, although flax meal reconstituted in the aquafaba would be my second choice!

In the video you will notice I am using aquafaba but I have replaced that ingredient with more plant milk, since I've been told that not many people have aquafaba on hand and some people simply do not want to use it

Storage Airtight container for up to 1 week at room temperature, for longer storage freeze for 1 month

Tried this recipe?Let us know how it was!