Hermit Cookies

20 Apr

hermit cookies fresh out of the oven

These hermit cookies are so yummy, with a hint of spice. For a gluten-free version, use oat flour, which also gives the cookies a slightly nutty flavour, and a lighter, more delicate texture.

6 tbsp unsalted butter, room temperature
1 cup light brown sugar
2 large eggs
1/2 tsp vanilla extract
1 cup all-purpose flour
1/2 cup whole wheat flour
(Gluten-free cookies: use 1 1/2 cup oat flour instead of all-purpose and whole wheat flour)
1 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
1/4 tsp nutmeg
1 tbsp milk
1 cup raisins
1 cup pecans (or walnuts), coarsely chopped
1 cup chocolate chips (milk and semisweet)


  1. In a large bowl, beat together butter and sugar until smooth.
  2. Beat in eggs until creamy. Stir in vanilla.
  3. In a separate bowl, mix together flour, baking soda, salt, cinnamon, and nutmeg. Add mixture to first bowl.
  4. Fold mixture together until doughy. Stir in milk. cookie batter
  5. Add raisins, nuts, and chocolate chips.
  6. Chill in refrigerator for 10 minutes. Meanwhile, preheat oven to 350F.
  7. Spoon dough onto baking sheets, about 5 cm apart.
  8. Bake until golden brown (about 12-14 minutes. Gluten-free version requires 14-15 minutes). Let cool before removing from baking sheets.

Makes about 2 dozen large cookies.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: