I actually have no idea when I first heard of hermit cookies. I’m not even sure I have tasted them before making this batch, so I can’t vouch for their authenticity (but I can vouch for their deliciousness). From what I have read, hermit cookies are characterized by the spices and dried fruit that are included in the cookie, reminding me very much of these scones, which I can’t get enough of. When I think of hermit cookies, I always imagine a little hermit-like creature snuggled away somewhere in a snow-blanketed, enchanted forest eating these warming cookies. However, take note that there is absolutely no indication that this image has anything to do with the name of the cookie. It’s just my imagination running wild.
Of course when I was researching these cookies they were notably chocolate-less. I obviously had to right this horrible wrong and added some semisweet chocolate to some of the cookies. While the chocolate definitely isn’t a bad addition (can chocolate ever be a bad addition?), it’s not really necessary. I actually prefer them without chocolate (who am I?) if I had to choose.
These cookies are super soft, filled to the brim with raisins, walnuts and dates and perfectly sweet. The coconut sugar (or brown sugar if it’s what you have on hand) gives it a depth of flavour and the spices aren’t overpowering but are definitely there. They are completely different from the other spiced cookies that have been shared on this blog before but they are the same in the sense that they are both perfect dunked in milk or eaten with a mugful of hot chocolate on a cool, crisp day.
Adapted from foodess
Preheat oven to 350F.
In a medium bowl, combine flour, baking soda, salt, cinnamon, and nutmeg.
In a large bowl cream together the butter and sugar with an electric mixer.
Add the egg and mix for about two minutes, until thickened slightly.
Add vanilla extract
Slowly add your dry ingredients (bowl with flour in it) and mix on a low speed until just incorporated.
With a wooden spoon, mix in walnuts, raisins and dates (and chocolate if you're using) until evenly distributed in the batter.
On a parchment lined baking sheet distribute 2 tablespoons of cookie dough, about 1 inch apart.
Bake for 10 minutes (they should still be quite soft when they come out of the oven) and cool on wire rack.
Hermit Cookies Recipe was last modified: November 4, 2014 by