Gluten-Free Fruitcake Cookies

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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 am NOT a fan of anything that uses fake flours to make a regular recipe into a gluten free recipe. I’m a major “Gluten Free” Snob, and pretty much stick to treats that are inherently gluten free, such as coconut macaroons, Pavlova, and French Macarons.

I’ve just always found anything made with the fake flours to be nasty, both in taste and texture.

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 this 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 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 were so fabulous, my not-stuck-in-gluten-free-hell husband LOVES them. A few days later, and I’m 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’ll be posting a recipe for gluten free fruitcake tomorrow!

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Gluten-Free Fruitcake Cookies

Gluten-Free Fruitcake Cookies

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2 thoughts on “Gluten-Free Fruitcake Cookies

  1. Does the alcohol cook out? Hubbie is in recovery so I thought about soaking them in Vanilla extract maybe. I know that has alcohol in it as well but I do not purchase any alcohol. Ideas?

    1. No, it doesn’t really cook out. I wouldn’t recommend soaking in vanilla, as that would be WAY too strong a flavour.

      Instead, I’d pick a mild fruit juice or non alcoholic sparkling wine and simmer the dried fruit in it just until the fruit softens up and soaks up most of the liquid.

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