Fruitcake Christmas Cookies

Prep Time 15 Minutes

Calories per seving 77

Fat 3g

Cholesterol 0mg

Sodium 0mg

Carbohydrates 12g

Fiber 1g

Sugar 6g

Protein 1g

Dry Ingredients
1½ cups 1-to-1 gluten-free all-purpose baking flour
½ tsp baking soda
½ tsp salt
Wet Ingredients
1 stick (8 oz) butter, softened
¾ cup coconut sugar
1 egg
2-3 Tbsp apple juice
½ tsp vanilla extract
Mix-ins
½ cup walnuts, chopped
1½ cups chopped dried fruit
6-8 Sunsweet® Pitted Dates, chopped (~⅓ cup)
6-8 Sunsweet® Dried Apricots, chopped (~⅓ cup)
⅓ cup Sunsweet® Amaz!n™ Diced Prunes
4 pieces Sunsweet® Dried Mango, chopped (~¼ cup)
¼ cup Sunsweet® Dried Cherries, chopped

Preheat oven to 350°F (180°).

Whisk together flour, baking soda and salt.

In a separate bowl, combine butter and sugar and beat together with a hand mixer until fluffy, 2-3 minutes. Add in egg, apple juice, and vanilla extract, mixing to integrate.

Pour in flour mixture and mix on low speed, until just combined.

Stir in nuts and dried fruit.

Drop batter using a cookie scoop (4 tsp) onto prepared baking sheets. Flatten slightly and bake 12-15 minutes, until golden brown.

Cool on a wire rack completely before serving.

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