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Old fashioned Hermit cookies are one of my favorite New England treats. They are soft and chewy, studded with raisins and have a touch of spice and molasses. Add a glass of milk and you have a satisfying afternoon snack. I love that they are so fast to whip together. Just stir them in a bowl, bake and cut


Hermit Cookies

Hermit Cookies

The Champlain Valley Cookbook, published in 1880, included one of the first known published Hermit recipes.  Theirs calls for ½ cup lard and a lot of brown sugar in addition to the spices and raisins.  My recipe is updated with canola oil instead of lard and I used whole-wheat pastry flour for a nutritional bonus.  I like to sprinkle crunchy turbinado sugar on top.

According to the Food Lover’s Companion  “they’re better when hidden away like a hermit for several days.”  In my house they usually don’t last that long.

hermit cookies
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Prep Time: 15 minutes

Total Time: 1 hour

Yield: 24 bar cookies

Serving Size: 1 bar cookie

Calories per serving: 150

Fat per serving: 4.8 g

Saturated fat per serving: 0 g

Carbs per serving: 27 g

Protein per serving: 2 g

Fiber per serving: 1 g

Sugar per serving: 15 g

Sodium per serving: 107 mg

Old Fashioned Hermit cookies are one of my favorite New England treats. They are soft and chewy, studded with raisins and have a touch of spice and molasses. Add a glass of milk and you have a satisfying afternoon snack. I love that they are so fast to whip together. Just stir them in a bowl, bake and cut.

Ingredients

  • 1 ½ cup whole-wheat pastry flour
  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • ¾ cup white sugar
  • ½ cup canola oil
  • ½ cup molasses
  • ½ cup milk, or soymilk
  • 1 cup raisins
  • 1 tablespoon turbinado sugar, such as Sugar in the Raw

Instructions

  1. Preheat oven to 350 degrees F. Coat a 9 x 13-inch baking dish with cooking spray.
  2. Whisk whole-wheat pastry flour, all-purpose flour, baking soda, cinnamon, nutmeg and salt in a medium bowl until combined.  Whisk sugar, oil, molasses and milk or soymilk in another medium bowl.  Stir the dry ingredients into the wet ingredients until combined.  Stir in raisins.  Scrape into the prepared pan. Sprinkle with turbinado sugar and transfer to the oven.
  3. Bake until puffed and cracked, about 25 minutes.  Let cool before cutting into 24 squares.  Layer hermits between pieces of parchment in a re-sealable container.  Store at room temperature for 3 days or freeze up to 1 month.

Notes

0 mg Cholesterol, 10 g Added Sugar

https://www.healthyseasonalrecipes.com/hermit-cookies/