Hermit cookies became my favorite as soon as I tasted them for the first time back in 2008. For those who are wondering what it is, it’s a spiced cookie studded with raisins, dates and nuts. I made a copy of this recipe from a book (I guess it was a vegan cookbook and don’t remember the name now. It had a couple of interesting baking recipes)I borrowed from the library back then and finally got a chance to bake it last month after 3 years.
We all loved these cookies. I baked it for a gathering and it was a huge hit. I actually chose this recipe because the recipe mentioned that it will yield 6 dozen cookies and I wanted that much. But I was able to get only 52 cookies because I used a tablespoon to scoop out the dough instead of a teaspoon mentioned in the original recipe. I test baked a teaspoonful of dough and the cookie was very small so I opted for a bigger measurement.
|Vegan Hermit Cookies Recipe
Prep time: 30 Mins
Cook time: 14 Mins
Yields: 52 Cookies
These vegan hermit cookies are soft and chewy, spiced with cinnamon and allspice, loaded with raisins and nuts is sure to please both children and adults alike.
- 1/2 Cup Soft Margarine (I Used Becel Vegan Spread)
- 2 Cups Brown Sugar
- 1 Tablespoon Flax Seed Meal
- 3 And 1/2 Cups Whole Wheat Pastry Flour
- 1 And 1/4 Teaspoon Baking Powder
- 1 Teaspoon Baking Soda
- 1 Teaspoon Cinnamon
- 1 Teaspoon Allspice Powder
- 1/4 Teaspoon Salt
- 1/2 Cup Almond Milk
- 2 Tablespoons Lemon Juice
- 2-4 Tablespoons Water
- 1 Cup Chopped Nuts (I Used Walnuts)
- 1/2 Cup Raisins
- 1/2 Cup Diced Dates
- Preheat oven to 375F/190C for 15 minutes. Lightly grease the cookie sheet. Stir together the almond milk and lemon juice; let sit 5 minutes so it curdles.
- Cream margarine and sugar for about 5-6 minutes.
- In a large bowl mix together the flax seed meal, flour, baking powder, baking soda, spices and salt; set aside.
- To the creamed sugar mixture; add the flour mix and curdled milk alternately mixing together with a spatula.
- I added about 2 tablespoons water to the dough to get the desired consistency.
- Add the nuts and dried fruits. Mix well.
- Drop by tablespoon on the prepared cookie sheet. Bake for about 12-15 minutes. I took out mine in 14 minutes.
- The hermit cookies came out crispy out of the oven but became softer as it sat in room temperature. The spice I had used was just right for us. I think that reducing the sugar by about 3-4 tablespoons shouldn’t hurt because we are using raisins and dates too.
- If you are not able to find whole wheat pastry flour, use a mix of all purpose flour and whole wheat flour.
- The original recipe had used 1 tablespoon of Ener-G egg replacer powder and a teaspoon of baking powder, which I have substituted with a tablespoon of flax seed meal and increased the quantity of baking powder by 1/4 teaspoon.
- Any non dairy milk can be used to prepare the sour milk. The original recipe had mentioned soy but I used almond milk instead.
- You can also use vinegar instead of lemon juice to curdle the milk. In that case a tablespoon of vinegar (any type) should be enough.
- Die-hard spice fans can increase the quantity of spice by another 1/2-1 teaspoon as mentioned in the original recipe.