Sourdough Holiday Fruitcake Cookies No Dairy No Oil
These Sourdough Holiday Fruitcake Cookies are like eating the top of a muffin. They are a delightful twist on the traditional fruitcake, combining the rich flavors of sourdough with a festive blend of dried fruits and nuts.
Post Date: December 17, 2023
Posted by: Donna SpencerThis post may contain affiliate links. Read my full disclosure here.
If you’re an avid baker, finding creative ways to use sourdough starter discard not only reduces waste but also allows you to experiment with different flavors and textures. This cookie recipe is a perfect example and opportunity to expand your baking skills and knowledge while baking up some holiday magic. It will add a subtle tanginess that pairs well with the sweetness of the dried fruits and nuts.
Feel free to customize the recipe based on your preferences by adding other dried fruits, spices, or even chocolate chips. This versatile approach allows you to make these cookies your own while embracing the essence of sourdough.
These Sourdough Holiday Fruitcake Cookies are sure to be a hit at your holiday gatherings, combining the classic flavors of fruitcake with the tangy goodness of sourdough. Happy baking, and enjoy your Sourdough Holiday Fruitcake Cookies!
This post is the second of a series called “The Twelve Weeks of Sourdough“. Sign up to have PLANTifull Fare sourdough recipes delivered to your mailbox starting on December 10, 2023, with the last recipe sent on February 25th, 2024. Each week, you will receive a sourdough starter recipe. It could be a bread, muffin, pancake/waffle, cookie, or another baked good item made the whole food plant-based way. Let’s do some healthy baking!
The Twelve Weeks of Sourdough Recap
Week 1: Beginner Sourdough Starter
Grocery List
Produce
orange
Pantry
whole grain flour or all-purpose unbleached flour
applesauce
light brown sugar
chai seed egg
vanilla extract
baking soda
baking powder
Misc
sourdough discard or active sourdough starter
dried candied fruit
bourbon or apple cider
salt
nuts
Add-Ins and Substitutions
Use any dried fruit you like, but classic fruit cake is made with candied fruit. The combination of candied fruits adds a sweet and chewy texture, as well as a vibrant and festive appearance to the fruitcake. Candied cherries, pineapple, citrons, orange peel, and lemon peel are commonly used in fruitcake recipes. If you are a fan of the classic fruitcake flavor, you can enhance the Sourdough Holiday Fruitcake Cookies by including a mix of candied fruits and dried fruits for this recipe. You can adjust the quantities or swap out some of the dried fruits for candied fruits to suit your taste preferences.
Brown sugar and coconut sugar are both alternatives to refined white sugar, and they each bring their own unique flavors and characteristics to recipes. Coconut sugar is sometimes marketed as a healthier alternative because it contains small amounts of certain nutrients, including minerals and antioxidants. However, these amounts are generally not significant, and it is still a sweetener that should be used in moderation.
The choice between brown sugar and coconut sugar often comes down to personal preference and the flavor profile you want in your recipe. Coconut sugar may impart a hint of coconut flavor if you enjoy that flavor. Both sugars can be used in many of the same recipes. Feel free to experiment and find which one works best for your particular preferences and the recipe you’re preparing.
Storing
Store these cookies in an airtight container for up to five days. After five days they tend to dry out. These cookies freeze very well if you will not be eating them within a few days. Freezing without frosting is a great way to extend enjoying them over a couple of weeks.
Nutrition 411
Sourdough offers several potential health benefits, although individual responses may vary. Here are some reasons why sourdough is often considered a healthier option compared to conventional bread:
- Digestibility: The fermentation process involved in making sourdough breaks down some of the gluten and phytic acid found in wheat. This can make the bread more digestible for some people, particularly those with mild gluten sensitivities. However, it is important to note that sourdough is not gluten-free and may not be suitable for individuals with celiac disease.
- Nutrient availability: The fermentation process in sourdough increases the bioavailability of certain nutrients, such as minerals (e.g., magnesium, zinc, and iron). Phytic acid, which is present in grains, can bind to minerals and reduce their absorption. The fermentation in sourdough partially breaks down phytic acid, potentially enhancing mineral absorption.
- Prebiotics and probiotics: Sourdough fermentation involves lactic acid bacteria and wild yeast, which can act as probiotics. These beneficial microorganisms may support a healthy gut microbiome, promoting digestive health. Additionally, the prebiotics in sourdough can serve as food for the beneficial bacteria in the gut.
- Blood sugar regulation: Some studies suggest that sourdough bread may have a lower glycemic index compared to other types of bread. A lower glycemic index can help regulate blood sugar levels, which is important for individuals with diabetes or those looking to manage their blood sugar levels.
- Reduced use of additives: Traditional sourdough recipes often use fewer additives and preservatives compared to commercially processed bread. This can be beneficial for individuals who are sensitive to or wish to avoid certain food additives.
It is worth noting that not all sourdough breads are created equal, and the health benefits can depend on the specific ingredients and fermentation process used. If you are considering incorporating sourdough into your diet for health reasons, it is essential to choose high-quality, traditionally fermented sourdough made with simple and natural ingredients. As with any dietary changes, it is advisable to consult with a healthcare professional or a registered dietitian, especially if you have specific health concerns or dietary restrictions.
Holiday Sourdough Fruit Cake Cookies (WFPB Vegan)
Equipment
- Sheet Pan
- Hand-held or Standing Mixer
Ingredients
- ¾ cup assorted dried candied fruit chopped
- ⅓ cup bourbon or apple cider or apple juice
- ½ cup applesauce
- ¾ cup light brown sugar packed or 1 cup coconut sugar
- Zest of 1 orange
- 1 chai seed egg
- ½ cup sourdough discard or active sourdough starter
- 2 teaspoons vanilla extract
- 2¾ cups all-purpose flour or wheat flour (see Note section)
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- ½ cup assorted raw nuts chopped
- 1/2 cup Royal Icing ir cookie sprinkles optional
Instructions
- Place dried fruit in a small saucepan and pour bourbon or apple cider over. Simmer for 1 minute then turn off. Let fruit plump in liquid and cool while you make the dough.
- You can use a stand mixer, handheld mixer, or a whisk to combine applesauce and sugar until fluffy, about 4 minutes. Add orange zest and beat until incorporated. Then add chai egg, sourdough starter, and vanilla. Beat well, pausing once to scrape the bowl.
- Sift together dry ingredients. Add dry ingredients to wet ingredients in batches while beating on low speed. Wait until flour mixture is mostly incorporated before adding more. Stop when ingredients come together and flour is absorbed; try not to over-mix.
- Remove bowl from stand and carefully fold in nuts and fruit along with 1 tablespoon of fruit cooking liquid. Cover bowl and refrigerate for at least 1 hour or up to overnight.
- When ready to bake, preheat oven to 375°. Line baking sheets with parchment paper. With a medium cookie scoop or tablespoon, create dough balls about 3 tablespoons each. Roll between your hands and place on prepared baking sheets. If not planning to frost, top with cookie sprinkles or decorations.
- Bake cookies for 10-13 minutes until bottom edge is a light golden brown. Tops will remain light in color but should appear dry. Let sit on baking sheet for about 5 minutes before transferring to cooling racks.
- Optional: If planning to frost, combine 1 cup powdered sugar with 1 tsp water. Add additional water until you reach the constancy desired for a piping bag, spreading with offset spatual or dipping.
Notes
Nutrition
AFFILIATE DISCLOSURE
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