Need a unique cookie recipe to add to your annual cookie exchange? These Easy Fruitcake Cookies are slightly chewy, butter-free, and packed with dried fruits and nuts!
Ingredients
Fruitcake Cookies
- 6 dates
- 2 Tbsp raisins
- 1/4 cup solid coconut oil
- 1/4 cup light brown sugar
- 2 eggs
- 1/4 cup raspberry preserves
- 1/4 cup walnut pieces
- 1/4 cup pecan pieces
- 1/4 teaspoon salt
- 1/4 cup fruit and peel mix
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1 cup all-purpose flour
Brandy Drizzle
- 3 Tbsp confectioners sugar
- 2 tsp brandy
Instructions
- Preheat the oven to 350 degrees.
- Chop the dates, raisins, walnuts, and pecans, so they would fit well into a cookie.
- Then add coconut oil and brown sugar to a bowl and cream them using an electric hand mixer.
- Add in the eggs and mix.
- Then add in the strawberry jam and mix.
- Add in the dates, raisins, walnuts, and pecans, and mix well.
- Add in the salt, fruit, and peel mix, baking powder, vanilla, and almond extracts, and mix well with the electric mixer.
- Then add in the all-purpose flour and mix just until incorporated. Do not over-mix.
- Then, scoop spoonfuls onto a parchment-lined or Silpat-lined baking tray. You can shape the cookies a bit using the back of your spoon.
- Bake the cookies for 15 minutes at 350 degrees Fahrenheit.
- Let cool.
- These cookies can be enjoyed as is.
- Or you can drizzle them with a brandy frosting/drizzle. The brandy drizzle can be made by mixing together confectioners sugar with the brandy. Mix well and drizzle over the cool cookies.
Nutrition
Serving: 1g | Calories: 135kcal | Carbohydrates: 18g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Cholesterol: 23mg | Sodium: 75mg | Fiber: 1g | Sugar: 10g
DID YOU MAKE THIS RECIPE?Tag @SavorySpin or tag #savoryspin so we can share your ceation.