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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! | Healthy Seasonal Recipes | Katie Webster

Vegan Hermit Cookies

  • Prep Time: 15 minutes
  • Total Time: 1 hour
  • Yield: 24 bar cookies

Description

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


Nutrition

  • Serving Size: 1 bar cookie
  • Calories: 150
  • Sugar: 15 g
  • Sodium: 107 mg
  • Fat: 4.8 g
  • Saturated Fat: 0 g
  • Carbohydrates: 27 g
  • Fiber: 1 g
  • Protein: 2 g

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