Eggless Christmas Fruitcake Cookies

Vegetarian
Eggless Christmas Fruitcake Cookies
35 min.
40
122kcal

Suggestions


Get ready to indulge your taste buds with these delicious Eggless Christmas Fruitcake Cookies! Perfectly suited for the festive season, these decadent cookies combine the rich flavors of dried fruits and nuts, making them a delightful treat that everyone can enjoy. Whether you're celebrating with family or entertaining friends, these cookies are sure to be a hit!

What makes these cookies truly special is that they're eggless, catering to those who follow a vegetarian diet or are simply looking for alternatives. The blend of coconut palm sugar and buttery goodness brings a subtle sweetness that's not overpowering, allowing the natural flavors of the candied peel, dates, and cranberries to shine through. Plus, the added crunch of toasted hazelnuts, pecans, and pistachios takes these cookies to the next level, creating a delightful texture you won't be able to resist.

In just 35 minutes, you can whip up a batch of 40 delightful cookies that are perfect for sharing or storing in an airtight container to enjoy later. So gather your loved ones, preheat your oven, and let's bake these scrumptious Eggless Christmas Fruitcake Cookies that will surely bring joy and warmth to your holiday celebrations!

Ingredients

  • 0.5 teaspoon baking soda 
  • cup butter softened
  • cup candied peel (tutti fruiti)
  • 0.8 cup coconut palm sugar 
  • cup dates chopped
  • 0.5 cup cranberries dried
  • teaspoon egg replacer powder 
  • 1.5 cups flour all-purpose
  • 0.5 cup hazelnuts toasted coarsely chopped
  • 0.5 cup pecans toasted chopped
  • 0.5 cup pistachios 
  • 0.3 teaspoon salt 
  • 0.5 teaspoon vanilla extract 
  • tablespoons water 

Equipment

  • bowl
  • baking sheet
  • baking paper
  • oven
  • wire rack

Directions

  1. 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.
  2. 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.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.
  4. 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.

Nutrition Facts

Calories122kcal
Protein4.18%
Fat51.09%
Carbs44.73%

Properties

Glycemic Index
6.85
Glycemic Load
5.35
Inflammation Score
-2
Nutrition Score
2.3852173951657%

Flavonoids

Cyanidin
0.42mg
Delphinidin
0.09mg
Catechin
0.16mg
Epigallocatechin
0.14mg
Epicatechin
0.03mg
Epigallocatechin 3-gallate
0.05mg
Myricetin
0.04mg
Quercetin
0.12mg

Nutrients percent of daily need

Calories:121.68kcal
6.08%
Fat:7.19g
11.06%
Saturated Fat:3.16g
19.74%
Carbohydrates:14.17g
4.72%
Net Carbohydrates:13.18g
4.79%
Sugar:8.68g
9.65%
Cholesterol:12.57mg
4.19%
Sodium:79.94mg
3.48%
Alcohol:0.02g
100%
Alcohol %:0.08%
100%
Protein:1.32g
2.65%
Manganese:0.22mg
10.84%
Vitamin B1:0.07mg
4.7%
Fiber:0.98g
3.93%
Copper:0.08mg
3.87%
Folate:12.28µg
3.07%
Vitamin A:151.07IU
3.02%
Vitamin E:0.45mg
2.99%
Selenium:2.06µg
2.94%
Phosphorus:24.64mg
2.46%
Iron:0.43mg
2.4%
Vitamin B6:0.05mg
2.31%
Magnesium:8.8mg
2.2%
Vitamin B2:0.03mg
2.05%
Vitamin B3:0.4mg
1.98%
Potassium:64.92mg
1.85%
Zinc:0.18mg
1.2%