Gluten-Free Fruitcake Cookies
Originally published December 14, 2011, Updated on 10/9/20
The fact that this Gluten-Free Fruitcake Cookies recipe even exists... it's sort of a miracle.
You see, I'm one of those people that hate fruitcake. It's not that I buy into mass "ew!" hysteria (I love broccoli and Brussels sprouts, for instance!), it's that I find glaceed / candied fruit to be one of the nastiest things on the planet. I mean, right up there with Velveeta. Gross.
Then, there is the "gluten free" issue.
As I mentioned in my recipe for an Easy way to make French Macarons, I was NOT a fan of anything that uses fake flours to make a regular recipe into a gluten free recipe.
I’ve always been a major "Gluten Free" Snob, and - at the time I developed this recipe in 2011 - pretty much stuck to treats that are inherently gluten free, such as coconut macaroons, Pavlova, and French Macarons.
This was in the days before I really started playing with gluten-free flours, and just always found anything made with the fake flours to be nasty, both in taste and texture.
(Spoilers: I would come to realize that it was a matter of avoiding “all purpose” mixes, and using the RIGHT flours, in the right proprotions to each recipe!)
You may be asking yourself, right about now, WHY I created this recipe. Well, I'll tell you - painkillers!
I really hate taking painkillers, as they make me feel really gross. I have to be in really rough shape to even consider it - and making tamales that weekend really beat me up. When I couldn't move my arm/shoulder without screaming pain for a few hours, I finally caved in.
45 minutes later, I was sorta woozy and craving fruitcake. Yes, I know - I *HATE* the stuff.
So, I did what one would expect an ADD, creative baker with gluten allergies to do when high as a kite - I designed a gluten-free fruitcake cookies recipe, and
demanded nicely asked my husband to drive me shopping for the ingredients I would require.
I chopped the fruit and soaked them in booze overnight, looking forward to baking them the next day.
OH. WOW. These are amazing! I mean, amazing-amazing, not "amazing - for a gluten free cookie". The substitution of dried fruits for glaceed, the Southern Comfort... it just created this vivid palette of flavor, and texture.
These gluten-free fruitcake cookies are so fabulous, my not-stuck-in-gluten-free-hell husband LOVES them. A few days after creating them, I was already putting on a second batch! So good!
We used a mix of raisins, cranberries, cherries, apricots, and pineapple, but you can use a combination of whatever dried fruit you love.
Oh, and don't worry about buying too much - not only will you want to put on another batch once you try these... but I’ve also posted a recipe for Gluten-Free Fruitcake !
Alcohol Free Gluten-Free Fruitcake Cookies
While I LOVE Southern Comfort in this, I know that not everyone wants to have alcohol in their cookies. Also - contrary to popular belief - it does NOT cook off while baking, btw.
To make this alcohol-free, swap apple juice, white cranberry juice, or white grape juice for the Southern Comfort.
If you’d like to speed the process along: Rather than allowing the fruit to soak in the juice overnight, you can simmer it for about 20 minutes. Allow to cool before using.
Also, if you're interested in gluten-free cooking and baking, you should definitely check out my gluten-free cookbooks: Beyond Flour: A Fresh Approach to Gluten Free Cooking & Baking, and the sequel... Beyond Flour 2.
More Holiday Treats
Looking for more inspiration for your holiday goodies tray? Whether Thanksgiving, Christmas, Easter, or any of the other holidays, here are a few ideas for you!
Blood Orange Cranberry Toffee
Boozy Chocolate Haystack Cookies
Candied Orange Slices
Creme de Menthe Nanaimo Bars
Festive Easy Fudge
Pecan Pie Cookies
Sweet Ecstasy Cookies
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Now, on to that Gluten-Free Fruitcake Cookies recipe!
If you like cooking with alcohol, you should check out my first cookbook, The Spirited Baker. It’s FULL of fun, tasty recipes using spirits and liqueurs for flavour – you should check it out:
Combining liqueurs with more traditional baking ingredients can yield spectacular results.Try Mango Mojito Upside Down Cake, Candy Apple Flan, Jalapeno Beer Peanut Brittle, Lynchburg Lemonade Cupcakes, Pina Colada Rum Cake, Strawberry Daiquiri Chiffon Pie, and so much more.
To further add to your creative possibilities, the first chapter teaches how to infuse spirits to make both basic and cream liqueurs, as well as home made flavor extracts! This book contains over 160 easy to make recipes, with variation suggestions to help create hundreds more! Order your hard copy here on my website, through Amazon, or through any major bookseller.