Eggless Christmas Fruitcake Cookies


(from 1 review)
5
Eggless Christmas Fruitcake Cookies

I had about a cup of candied peel leftover and was looking for recipes to use it up and found this easy to bake fruitcake cookies. I already have a recipe for coconut fruitcake cookies but that doesn't use butter or flour. It's more like coconut macaroons. But these are like any other regular cookies which involves creaming of butter and sugar. It doesn't need any fancy ingredients. Whatever dried fruits or nuts you have in your pantry can be used to make these rich, buttery cookies. These cookies are not crispy. It's chewy and not very sugary too!

Eggless Christmas Fruitcake Cookies Recipe

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Prep time
20 Mins
Cook time
15 Mins
Yields
40 Cookies
 
Author
Category
Cookies
Method
Baking
 
Eggless Christmas Fruitcake Cookies
2.0 from 1 reviews
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.
Part 1:
  • 1 cup butter, softened
  • 3/4 cup coconut palm sugar
  • 1 teaspoon egg replacer powder
  • 3 tablespoons water
  • 1/2 teaspoon vanilla extract
Part 2:
  • 1 and 1/2 cups all-purpose flour
  • 1/3 teaspoon salt
  • 1/2 teaspoon baking soda
Part 3:
  • 1 cup candied peel (tutti fruiti)
  • 1 cup chopped dates
  • 1/2 cup dried cranberries
  • 1/2 cup pistachios
  • 1/2 cup pecans, toasted and chopped
  • 1/2 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
Procedure:
  1. Preheat oven at 325F/160C for 15 minutes. Grease baking sheets with butter or line it with parchment paper and set aside.
  2. 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.
  3. Add the sifted flour, salt and baking soda to the creamed mixture and stir well.
  4. Stir in the dried fruits and nuts.
  5. 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.
  6. 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.
My Notes:
  1. 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.
  2. Feel free to use any dried fruit or nuts of your choice but just keep the measurement same.
  3. Toasting the nuts is optional, but I recommend it because it gives a nice crunch and flavor to the cookies.
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5 COMMENTS

  1. This website is very good as I am a person who doesn’t egg even in bakery products. And I always have an opinion of not eating even eggless cakes in bakery because of the fear that it may have been added by chance.
    So I just decided I will make my own cakes so I just got to get your website and thanks for the eggless cake.
    I am doing this for the first time and I am not sure about vanilla extract?? How will it be? Is it a syrup like ingredient or powder like?
    I have purchased all other ingredients from an online supermarket called http://qusec.in and I just didn’t find this one ingredient.. Or is there any other name for this??
    Waiting for your valuable and experienced suggestion. Thanks.

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