Not unlike the big, spicy Hermits sold at coffee shops, this recipe for Lunchbox Hermits is my spin on a terrific vegan hermit cookie recipe from Vegan Cookies Invade Your Cookie Jar: 100 Dairy-Free Recipes for Everyone's Favorite Treat. The originals went by the name Coffee Shop Hermits but I've made some changes through the years.
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Coffee Shop Style Vegan Hermit Cookies
These are vegan, but because of all the flavor from the spices, you won't miss the eggs and butter found in other spice bars. Plus the coffee is an interesting touch. You can use any brewed coffee, the stronger the better, but even a light roast coffee works beautifully here. If you don't use coffee, you could probably get away with using boiling water, but I think the coffee adds a subtle background flavor. A flavored tea might be a fun improvisation.
Lots of Dried Fruit
When I first posted this recipe I said I'd be making these again and again. The biggest change I've made to the recipe is that I load the cookies with dried fruit. The best combo is a mixture of seedless raisins, dates, prunes, dried cherries and candied ginger, but use what dried fruit you have on hand.
Storing Hermit Cookies
Like other cookies of their type, spicy, soft, Lunchbox Hermits stay fresh for days. You can keep them in the freezer if you'd like, but they're the kind of cookie that will taste great if kept in a tin. And like us, they improve with age.
Recipe
Lunchbox Hermit Cookies
Ingredients
- ½ cup vegetable oil or my preference, olive oil
- ½ cup coffee strong, black & cooled to room temp
- ⅓ cup molasses (105 grams)
- ⅔ cup sugar (130 grams)
- 2 ¼ cups all-purpose flour (280-300 grams)**
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon ground ginger
- ⅛ teaspoon cayenne pepper plus a pinch more if you like heat
- ½ teaspoon salt
- 1 ½-2 cups mixed dried fruit such as raisins, prunes, dates, raisins, dried cherries and candied ginger
- ½ cup toasted pecans, roughly chopped (
- Some sparkly sugar or regular for sprinkling on top
Instructions
- Mix the oil, coffee, molasses and sugar together in a large mixing bowl.
- Mix together the flour, baking powder, baking soda, cinnamon, cloves, ginger and cayenne and add to the bowl. Stir well.
- Stir in the dried fruit and nuts to form a soft dough.
- Chill the dough for 30 minutes.
- Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
- After dough is chilled lightly moisten hands and divide dough in half. Shape it into two logs about 13 inches long and 3 ½ inches wide. Sprinkle the tops with sugar.
- Bake one sheet at a time (or use two racks and rotate halfway through) 24 to 26 minutes till edges are lightly browned and the logs feel firm. Cool for 15 minutes. Cut the logs into approximately 2 inch slices. Let cool completely on wire racks.
May Cookie Co. says
I love chewy hermits, can’t wait to try them with the ginger and maybe some chopped almonds.
Mackenzie@The Caramel Cookie says
I have never heard of hermits but they sound good! Do these cookies keep well?
Jennifer says
I love hermits and can't wait to try your recipe!
Betty @ scrambled hen fruit says
I love hermits- they're one of my favorite cookies. Yours sound yummy!
Esther says
This is the first time I ever heard of a "hermit" too. What an interesting name. I didn't know biscotti could last that long, mine only lasts 2 days before going soft. I have to try that recipe one day.
vanillasugar says
it has been months since i've had a hermit. i tried the ones by Paul Newmans; they weren't that bad really. the low fat ones were not that great though.
Upstate NY Native says
I used to be so excited the few times a year we'd go to the A&P (my Dad had a grocery store) and get packaged Hermits and Spanish Bar cake. Loved,Loved,Loved them both! Thanks for the recipe, the reminder and the memory.
Jennifer says
Okay, I feel stupid, but what is a "hermit" (other than a possible career goal for my teenage son?)
Katrina says
I tried the ones you posted a few years ago. They remind me of a grocery store bakery from YEARS ago, can't even recall which. But I'm sure I'll try this recipe. I really like them!
Judy says
I have very warm memories of getting hermits at a Rhode Island bakery when I would visit my Grandparents for Christmas vacation back in the early '70s! Thanks for the recipe.
Caroline says
These might be a good way to use up the leftover candied ginger that I have in my pantry. I never knew how hermit bars were different than biscotti, so thanks for pointing that out!