Eggless Christmas Fruitcake Cookies
Are you running short on time to bake a fruitcake for Christmas? Don't worry, bake these rich and buttery fruitcake cookies instead and get a ton of compliments.
Ingredients
Part 1:
- 1 cup butter, softened
- ¾ cup coconut palm sugar
- 1 teaspoon egg replacer powder
- 3 tablespoons water
- ½ teaspoon vanilla extract
Part 2:
- 1 and ½ cups all-purpose flour
- ⅓ teaspoon salt
- ½ teaspoon baking soda
Part 3:
- 1 cup candied peel (tutti fruiti)
- 1 cup chopped dates
- ½ cup dried cranberries
- ½ cup pistachios
- ½ cup pecans, toasted and chopped
- ½ cup hazelnuts, toasted and coarsely chopped
Substitutions:
- butter - vegan butter substitute like Earth Balance
- coconut palm sugar - brown sugar
- all-purpose flour - whole wheat pastry flour
- candied peel dates, cranberries - any dried fruit of your choice
- pistachios pecans, hazelnuts - any nuts of your choice or even chocolate chips
Instructions
- Preheat oven at 325F/160C for 15 minutes. Grease baking sheets with butter or line it with parchment paper and set aside.
- In a large bowl cream together the butter and brown sugar until it's light and fluffy. Add the egg replacer powder, water and vanilla extract and beat well again.
- Add the sifted flour, salt and baking soda to the creamed mixture and stir well.
- Stir in the dried fruits and nuts.
- Scoop out tablespoonful of dough for each cookie, lightly roll it and flatten it and place it on the prepared baking sheets and bake for about 15 minutes.
- Place the baking sheets on a cooling rack and leave it for at least 5 minutes before transferring the cookies to the cooling rack to cool completely. Store it in an air-tight container.
Notes
- Candied peel is also known as tutti fruiti (especially in India) and it's mostly available in the baking aisle of grocery stores here in North America. You can also use a mix of chopped green and red candied cherries instead of candied peel.
- Feel free to use any dried fruit or nuts of your choice but just keep the measurement same.
- Toasting the nuts is optional, but I recommend it because it gives a nice crunch and flavor to the cookies.
