One of my husbands all-time favorite cookie are the Hermit. Sure, he enjoys the classic chocolate chip cookie, but if there is one cookie he enjoys the most, it is the Hermit. I made him some soon after we were married in 1980, and although I do not bake them very often, if I mention that I plan on baking some, he waits patiently in anticipation.
This is an old fashion type cookie that is enjoyed by many old-timers. Then again, we do not consider ourselves old-timers, so maybe I should say that they are enjoyed by those who remember their mothers or grandmothers retrieving them warm from the oven. In saying that, one could conclude these have the potential of being enjoyed by all generations.
Hermits have a wholesome aroma that is quite different than the typical sweet smells we expect when cookies are being baked. You can smell the sweet aroma of cinnamon and nutmeg, but along with it comes the wholesome scent of molasses along with the wake-up call of coffee.
Although I have generally made Hermits with raisins, I find that I enjoy baking with craisins. This morning there were no raisins in the house, so I replaced them with craisins, which were pleasantly enjoyed.
Please note that Hermits can be made as drop cookies. I decided that it would be easier to cut and store if I made them into squares or bars, so I opted to bake them in a large 9 1/12″ x 11″ glass baking dish.
Craisin Hermits Squares (or bars) – Gluten & Milk Free
By Laura D. Field – Gluten and Milk Free Lifestyle
- 1/2 cup non-dairy butter substitute such as Earth Balance (You can use dairy free margarine)
- 1 cup sugar
- 1/2 cup molasses
- 1 tsp baking soda
- 1/2 tsp Xanthan gum
- 12 cup warm coffee
- 1 egg
- 1 tsp vanilla
- 3 cups gluten free all-purpose flour, such as Bob’s Red Mills
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1 tsp cloves
- 1 cup of craisins (you can always use the old standby of raisins if you in short supply of craisins)
- Preheat oven to 350 degrees F (175 degrees C).
- Grease A 9″ X 11″ glass baking dish with coconut oil, coconut spray or other non-stick spray of your choice.
- In a large mixing bowl (I used my KitchenAid), cream together the butter substitute and sugar until smooth.
- Add in the molasses, vanilla and egg.
- In a separate bowl, mix the baking soda and xanthan gum in warm coffee
- Mix in the coffee mixture into the molasses mixture.
- Combine the flour, cinnamon and cloves and gradually stir into the batter.
- Mix in the craisins.
- Pour mixture into prepared glass baking dish.
- Bake for 30 minutes in preheated oven.
- Turn oven off and let sit in oven while oven cools down
- Remove from oven and cool for 10-20 minutes
- Cut into squares or bars and serve.NOTE: Since this makes a large batch, I tend to freeze half.
NOTE: Consider wrapping individually, to make them a “take’n go” type item. Easy to put in one’s lunch bag, or bring along on a hike, road trip, etc.
NOTE: If you choose to make these as drop cookies, you will want to cook them for 12 minutes.
I hope that you enjoy this recipe as much as we have!! Please be sure to comment below on how your Hermits turned out. Enjoy and be healthy!!
~ Enjoying a healthier lifestyle ~
Laura – Gluten and Milk Free Lifestyle
Laura D. Field
Reflective Tapestry of Life
Writer, Blogger, Proofreading & editing, Freelance contributor