I can honestly say I have never tasted fruitcake.
I know I do not want to try one.
I do, however, love to add fruit – dried and fresh – to baking.
I’d like to think these tasty cookies are a delicious upgrade. A nod to the humble fruitcake during the holidays.
makes 32-36 cookies
vegan, gluten free
1/2 cup dairy free butter, melted
1 tablespoon chia seeds
3 tablespoons water
1 cup pumpkin puree
3/4 cup maple syrup
1 teaspoon vanilla
2 1/4 cups oats
3/4 cup gluten free all purpose flour
1 teaspoon cinnamon
pinch sea salt
1/2 cup dried cranberries
1/2 cup dried apricots, chopped
1/4 cup crystallized ginger, chopped small
Preheat oven to 325.
Melt butter, set aside to cool. Combine chia seeds and water – when set into gel consistency, add pumpkin, maple syrup and vanilla, combine. Add cooled butter, combine. In separate bowl, combine oats, flour, cinnamon and salt, add to pumpkin mixture and combine. Add cranberries, apricots, ginger (or your choice of fruits/nuts*), combine.
Spoon 1 inch rounds onto prepared baking sheet (sprayed, parchment or silpat), leave in rounds for a ball or flatten for a cookie shape. Bake at 325 for 17-20 minutes.
*My second time testing this recipe, I added pistachios for a salty addition. Delicious!
Fruitcake – yes or no?