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These Vegan Hermit Cookies are soft and chewy, studded with raisins and have a touch of spice and molasses. You can stir together a batch in just 15 minutes. Bonus is they actually get better after a couple of days, so they’re a great make ahead treat!

These Vegan Hermit Cookies are soft and chewy, studded with raisins and have a touch of spice and molasses. You can stir together a batch in just 15 minutes. Bonus is they actually get better after a couple of days, so they’re a great make ahead treat! | Healthy Seasonal Recipes | Katie Webster

I originally shared this recipe on January 23, 2011. I have updated the images and some of the text today.

Old fashioned Hermit cookies are one of my favorite New England treats. I love that they are so fast to whip together. Just combine the dry and wet ingredients, stir them together, bake and cut. Really baking doesn’t get any easier than this!

These Vegan Hermit Cookies are soft and chewy, studded with raisins and have a touch of spice and molasses. You can stir together a batch in just 15 minutes. Bonus is they actually get better after a couple of days, so they’re a great make ahead treat! | Healthy Seasonal Recipes | Katie Webster

The Champlain Valley Cookbook, published in 1880, included one of the first known published Hermit recipes.  It 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 for sparkle and texture.

These Vegan Hermit Cookies are soft and chewy, studded with raisins and have a touch of spice and molasses. You can stir together a batch in just 15 minutes. Bonus is they actually get better after a couple of days, so they’re a great make ahead treat! | Healthy Seasonal Recipes | Katie Webster

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.

These Vegan Hermit Cookies are soft and chewy, studded with raisins and have a touch of spice and molasses. You can stir together a batch in just 15 minutes. Bonus is they actually get better after a couple of days, so they’re a great make ahead treat! | Healthy Seasonal Recipes | Katie Webster

Don’t miss a few of my other vegan treats…

Vegan Dark Chocolate Walnut Bites

Maple Granola

Coconut Apricot Fig Bites

Peanut Butter Pretzel Energy Balls

Maple Apricot Hermit Cookies

Wheat Free Banana Coconut Mug Cake

Vegan Pumpkin Maple Walnut Scones

These Vegan Hermit Cookies are soft and chewy, studded with raisins and have a touch of spice and molasses. You can stir together a batch in just 15 minutes. Bonus is they actually get better after a couple of days, so they’re a great make ahead treat! | Healthy Seasonal Recipes | Katie Webster

Vegan Hermit Cookies
Rate this recipe
1 ratings

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

Vegan Hermit Cookies

These Vegan Hermit Cookies are soft and chewy, studded with raisins and have a touch of spice and molasses. You can stir together a batch in just 15 minutes. Bonus is they actually get better after a couple of days, so they’re a great make ahead treat!

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 avocado oil or organic canola oil
  • ½ cup molasses
  • ½ cup almond 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/vegan-hermit-cookies/

Here are the original images associated with this blog post.

 

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