Egg-free Gluten-free Fruit Cake Cookies
Egg-free Gluten-free crispy Fruit Cake Cookies loaded with nuts and dried fruits perfect cookie treat for Holidays. or any festive occasion.
Equipment
- Oven
- Mixing Bowls
- Measuring Cups and Spoons
Ingredients
Gluten-free Flour Mix
- ½ Cup Jowar/Sorghum Flour
- ¼ Cup Rice Flour
- ¼ Cup Tapioca Flour or Arrowroot
- 2 tbsp Vanilla Custard Powder or Cornstarch
Spice Powder
- ½ tsp Ginger Powder
- ½ tsp Cinnamon Powder
Others
- ¼ Cup Butter
- ½ Cup Sugar
- 1 tsp Vanilla Essence optional
- ½ Cup Milk use as required
Nuts and Dried Fruit
- 2 tbsp Chopped Almonds
- 2 tbsp Chopped Cashew nuts
- 2 tbsp Chopped Walnuts
- 2 tbsp Tutti Frutti
- ¼ Cup Mixed Dried Berries
- 3-4 Figs
- 4-5 Dates
- 2-3 Apricots
- Candied Orange Peel use as required
Instructions
Make Flour Mix
- Mix together all the flours and cornstarch powder, baking soda and spice powders.½ Cup Jowar/Sorghum Flour, ¼ Cup Rice Flour, ¼ Cup Tapioca Flour, 2 tbsp Vanilla Custard Powder, ½ tsp Ginger Powder, ½ tsp Cinnamon Powder
Make Cookie dough
- In a mixing bowl, beat together butter, sugar and vanilla essence(if using) to a creamy mix.¼ Cup Butter, ½ Cup Sugar, 1 tsp Vanilla Essence
- Fold in the flour mix.
- Add in the chopped nuts and dried fruit mix.
- Mix everything nicely, so that the flour batter coats the nuts and fruits well.2 tbsp Chopped Almonds, 2 tbsp Chopped Cashew nuts, 2 tbsp Chopped Walnuts, 2 tbsp Tutti Frutti, ¼ Cup Mixed Dried Berries, 3-4 Figs, 4-5 Dates, Candied Orange Peel, 2-3 Apricots
- Add milk in small batches. Add ¼ Cup at a time. Then add 2 tbsp.½ Cup Milk
- You can use your hands to get the dough together.
- Chill the dough for minimum 30 mins.
- When ready to bake, preheat the oven
- On a baking tray lined with parchment paper, scoop out 1 tbsp dough or use eyeball estimation to make small lemon sized cookie dough balls.
- Bake in the oven at 180°C or 350°F for 15 mins.
- When the edges start turning brown, take out of the oven.
- Keep on the counter for 1-2 mins and then using a spatula transfer the cookies to a cooling rack.
- Once cookies are completely cool keep in an air tight container or cookie jar.
- Enjoy with hot milk, cocoa or cappuccino of your choice.
- Alternatively, you can use your stand mixer to cream butter and sugar when making a big batch. Increase the ingredients accordingly.
Video
Notes
You can use any other dried fruits/candied fruits or nuts for the cookies.
You can also increase or decrease the amount of nuts and fruits in the recipe.
I have used Raw Cane sugar, which along with rice flour adds to the crispy texture of cookies. You can add brown sugar also, but it will give a different color and a more chewy cookie.
Any good store bought Gluten-free flour can also be used in the recipe.
You can substitute the Gluten-free flour with Whole Wheat Flour. Skip tapioca and rice flour for a chewy cookie. Substitute the same amount of Whole Wheat Flour with the Gluten-free flours.
You can substitute Tapioca Flour with arrowroot.
Ginger Powder and Cinnamon Powder adds warm tones to the cookies. You can also add nutmeg powder along with these. Skip the spices if you do not want to add. Or, try Chai spice or Garam Masala in cookies.
I have used Baking Soda in the recipe, the cookies will spread. If you do not want the cookies to spread more add the same amount of baking powder.
You can bake the cookies directly also, without chilling. Keep the dough in refrigerator till the oven preheats.
Transfer the cookies on the cooling rack with some spatula. The cookies are very tender when out of the oven and may crumble. Use something to lift these up without breaking/crumbling the cookies.
Did you try the recipe..Share @foodtrails25 or tag me #foodtrails25!
Tried this recipe?Share @foodtrails25 or tag me #foodtrails25!