So 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!
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Notes for Success:
You can make my recipe for candied orange rind or just sub in another candied fruit of your choice
Of course if you are alcohol free you can still have an amazingly delicious cookie by substituting the brandy for apple juice or any fruit juice!
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!
In the video you will notice I am using aquafaba but I have replaced that ingredient with more plant milk
Since 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
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Yield: 48 cookies
Vegan Fruitcake Cookies
Prep Time
30 minutes
Cook Time
15 minutes
Total Time
45 minutes
Ingredients
- All Purpose Flour 1½ cups (188g)
- Baking Soda ½ teaspoon
- Baking Powder ¼ teaspoon
- Cinnamon ½ teaspoon
- Ground Cloves 1/8 teaspoon
- Salt ½ teaspoon
- Egg Replacer 3 teaspoons *see notes
- Vegan Butter 7 Tablespoons (98g)
- Light Brown Sugar ½ cup (105g)
- Plant Milk ¼ cup + 2 Tbs (90ml)
- Pecans, Walnuts, Almonds, Cashews- any combination of nuts total of 2 cups
- Candied Orange Rind ½ cup Divided *see notes
- 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
- 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 plant milk 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
- 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 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 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
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