RECIPE | Healthier Holiday Fruit & Nut Cookies | CookItHealthier.com

RECIPE | Nut Your Grandma’s Fruit Cake Cookies

I was inspired by Trisha Yearwood’s Fruitcake Cookie recipe she had on her show the other day, so I decided to make a Cook It Healthier version for you all!

These turned out really tasty and will be something I make as a special holiday treat for several years to come.

In the original recipe from Trisha Yearwood, she stayed true to the ingredients of your traditional fruit cake with nuts, candied pineapple and cherries, but I swapped in some fruit that had less added sugar. Plus, I swapped out white flour for almond flour and the brown sugar for coconut sugar.

The end result was a holiday-smelling, moist, cookie full of crunch and flavor!

A pro-tip on these ingredients is to purchase them wherever you can buy in bulk. If you try and buy all these individual mix-ins, these may end up being an expensive cookie for you. I purchased the nuts, raisins & cranberries in bulk from my local grocery store. Overall, I think it saved me a few dollars and also prevented excess ingredients just sitting around. It’s not everyday I’m balking with golden raisins, after all…

I hosted a cookie-naming contest on my Instagram because I couldn’t figure out what to name these delectable bites of goodness. There were a lot of great name entries, but the three finalists that everyone voted on were:

  1. Nutcracker Cookies
  2. Cran Crunch Cookies
  3. Nut Your Grandma’s Fruit Cake Cookies

And, as you can see from the title of the recipe, cookie name 3 won the contest. Clearly all of you like yourself a good pun. People after my own . heart.  Thanks for submitting all these fun names, everyone!

Also, for your baking ease, I suggest this super handy kit from Amazon! It’s a 3 Piece Baking Gift Set including an Aluminum Sheet Pan, Silicone Baking Mat & Stainless Steel Cooling Rack

Hope you all enjoy these Nut Your Grandma’s Fruit Cake Cookies as much as I do.

Yields1 Serving

I N G R E D I E N T S //
 1 cup Softened Butter
 ¼ cup Monkfruit Sugar (or 1/2 cup regular sugar)
 2 Eggs
 3 cups Chopped Walnuts
 1 cup Dried Cranberries
 1 cup Dried Apples
 1 cup Golden Raisins
 1 ½ cups Almond Flour
 1 tsp Sea salt
 2 tsp Cinnamon
 1 tsp Baking Soda
 ¼ cup Vanilla Unsweetened Almond Milk

D I R E C T I O N S //
1

Pre-heat your oven to 325 and line a baking sheet with parchment paper.

2

Allow the butter to soften to room temperature in your mixing bowl for easier blending. Then add in your coconut sugar and blend together until smooth.

3

Next, you will add in each egg one at a time. Blend each until they are smooth and then add in the next one.

4

Once the eggs have been blended, now you will add in all the nuts and fruit to your bowl or stand mixer on a 2 level. I added in the cranberries, raisins and apples first and the walnuts last so that the walnuts wouldn’t get blended too much while all the ingredients were added.

5

Then you will gently mix together in a separate bowl all the dry ingredients – cinnamon, salt, baking soda and flour. Once these are all mixed together, slowly start adding them into the bowl with the fruit & nut mixture. Add this in gradually. I suggest adding half the dry mix, then half the almond milk, then the other half of the dry mix and the rest of the milk.

6

Once everything is properly combined, you can use an ice cream scoop to get golf-ball sized balls of the dough onto your lined baking sheet.

7

Bake at 325 for 16 to 18 minutes. Check them and then add another 2 minutes if they need a bit longer.

xoxo Ashley

 

Ingredients

I N G R E D I E N T S //
 1 cup Softened Butter
 ¼ cup Monkfruit Sugar (or 1/2 cup regular sugar)
 2 Eggs
 3 cups Chopped Walnuts
 1 cup Dried Cranberries
 1 cup Dried Apples
 1 cup Golden Raisins
 1 ½ cups Almond Flour
 1 tsp Sea salt
 2 tsp Cinnamon
 1 tsp Baking Soda
 ¼ cup Vanilla Unsweetened Almond Milk

Directions

D I R E C T I O N S //
1

Pre-heat your oven to 325 and line a baking sheet with parchment paper.

2

Allow the butter to soften to room temperature in your mixing bowl for easier blending. Then add in your coconut sugar and blend together until smooth.

3

Next, you will add in each egg one at a time. Blend each until they are smooth and then add in the next one.

4

Once the eggs have been blended, now you will add in all the nuts and fruit to your bowl or stand mixer on a 2 level. I added in the cranberries, raisins and apples first and the walnuts last so that the walnuts wouldn’t get blended too much while all the ingredients were added.

5

Then you will gently mix together in a separate bowl all the dry ingredients – cinnamon, salt, baking soda and flour. Once these are all mixed together, slowly start adding them into the bowl with the fruit & nut mixture. Add this in gradually. I suggest adding half the dry mix, then half the almond milk, then the other half of the dry mix and the rest of the milk.

6

Once everything is properly combined, you can use an ice cream scoop to get golf-ball sized balls of the dough onto your lined baking sheet.

7

Bake at 325 for 16 to 18 minutes. Check them and then add another 2 minutes if they need a bit longer.

RECIPE | Nut Your Grandma’s Fruit Cake Cookies
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