Dec 12, 2013
Fabulous Fruitcake Cookies. Vegan, Grain-free and Oil-free.
Christmas Cookies: Day 4.
I don’t often label a post with the adjective “fabulous.” In fact, I don’t think I ever have. But these cookies are that and then some. They may very well be my favorite cookies of all time. And it’s not because there’s half a cup of booze in them either!
Fruitcake has gotten a bad rap over the years. I think it’s because most of it is made with these inedible, bleached and then food color-laden candied “fruits.” Ew. And then there is the texture issue. Fruitcakes can be too dense, making them more fitting as a football than a cake.
These cookies are made with organic, dried fruits and nuts, almond flour and mineral-rich sorghum molasses. And I replaced the traditional brandy with a dark rum. Of course the alcohol cooks off when baked but it adds a wonderful richness. They’re anything but heavy… they’re moist, crumbly, not too sweet and exploding with fruity, nutty flavor.
While I was experimenting with these cookies, I also adapted the recipe to an actual fruit cake. Watch for that recipe after the cookie craze!
~ the fruit mixture
½ cup of each:
- chopped dried apricots
- fruit-sweetened, dried cranberries
- goji berries
- fresh orange juice
- dark rum
- 1½ cup all purpose gluten-free flour (I found some over at Nuts.com that’s great!)
- 2 cups tightly-packed blanched almond flour
- ½ tsp baking soda
- 1 tsp organic orange zest
- 1 cup chopped raw pecans
- 1 cup chopped raw walnuts
- ¼ tsp cinnamon
- ¼ tsp nutmeg
- ¼ cup raw almond butter
- 1 TBS ground flax + 3 TBS fresh orange juice
- ½ cup sorghum molasses (you can use any molasses, I happen to love the smooth flavor of sorghum)
- Soak the fruits in ½ cup orange juice plus ½ cup rum overnight.
- Preheat oven to 350° F.
- Line a cookie sheet with parchment paper.
- Mix all dry ingredients together in a large bowl.
- Mix all wet ingredients together in a small bowl or measuring cup.
- Add the wet ingredients and the soaked fruits (including all of the remaining soaking liquid) to the dry ingredients and mix well. The batter will be pretty stiff and a little sticky.
- Use a small ice cream scoop or your hands to scoop out the dough into the size of golf balls. Drop them onto the cookie sheet.
- Flatten each cookie a little bit with moist fingers. Don’t make them too flat. They should be about ½-¾” tall. Reshape the edges a bit if needed.
- Bake for 18-20 minutes. The cookies should be a golden brown on the edges when done.
- Let cool and serve!
Makes 38 fabulous cookies. Enjoy!