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
Vegan Hermit Cookies4.0 from 1 reviews
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 CupSoft Margarine (I Used Becel Vegan Spread)
2 CupsBrown Sugar
1 TablespoonFlax Seed Meal
3 And 1/2 CupsWhole Wheat Pastry Flour
1 And 1/4 TeaspoonBaking Powder
1 TeaspoonBaking Soda
1 TeaspoonAllspice Powder
1/2 CupAlmond Milk
2 TablespoonsLemon Juice
1 CupChopped Nuts (I Used Walnuts)
1/2 CupDiced 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.