Vegan Hermit Cookies
Savor these vegan hermit cookies - soft, chewy, and spiced with cinnamon and allspice. Loaded with raisins, dates, and walnuts, they're perfect for fall gatherings or holiday treats.
Ingredients
- ½ Cup Soft Vegan Margarine I Used Becel Vegan Spread
- 2 Cups Brown Sugar
- 1 Tablespoon Flax Seed Meal
- 3 And ½ Cups Whole Wheat Pastry Flour
- 1 And ¼ Teaspoon Baking Powder
- 1 Teaspoon Baking Soda
- 1 Teaspoon Cinnamon
- 1 Teaspoon Allspice Powder
- ¼ Teaspoon Salt
- ½ Cup Almond Milk
- 2 Tablespoons Lemon Juice
- 2-4 Tablespoons Water
- 1 Cup Walnuts Chopped
- ½ Cup Raisins
- ½ Cup Dates Diced
Instructions
- Preheat oven to 375F/190C for 15 minutes. Lightly grease the cookie sheet. Stir together the almond milk and lemon juice; let sit 5 minutes so it curdles.
- Cream margarine and sugar for about 5-6 minutes.
- In a large bowl mix together the flax seed meal, flour, baking powder, baking soda, spices and salt; set aside.
- To the creamed sugar mixture; add the flour mix and curdled milk alternately mixing together with a spatula.
- I added about 2 tablespoons water to the dough to get the desired consistency.
- Add the nuts and dried fruits. Mix well.
- Drop by tablespoon on the prepared cookie sheet. Bake for about 12-15 minutes. I took out mine in 14 minutes.
Notes
- If you are not able to find whole wheat pastry flour, use a mix of all purpose flour and whole wheat flour.
- The original recipe had used 1 tablespoon of Ener-G egg replacer powder and a teaspoon of baking powder, which I have substituted with a tablespoon of flax seed meal and increased the quantity of baking powder by ¼ teaspoon.
- Any non dairy milk can be used to prepare the sour milk. The original recipe had mentioned soy but I used almond milk instead.
- You can also use vinegar instead of lemon juice to curdle the milk. In that case a tablespoon of vinegar (any type) should be enough.
- Die-hard spice fans can increase the quantity of spice by another ½-1 teaspoon as mentioned in the original recipe.
Taste & Texture
The hermit cookies came out crispy out of the oven but became softer as it sat in room temperature. The spice I had used was just right for us. I think that reducing the sugar by about 3-4 tablespoons shouldn't hurt because we are using raisins and dates too.
Nutrition
Serving: 1 Cookie | Calories: 97kcal | Carbohydrates: 17g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Sodium: 63mg | Potassium: 74mg | Fiber: 1g | Sugar: 9g | Vitamin A: 85IU | Vitamin C: 0.4mg | Calcium: 22mg | Iron: 0.5mg
