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Hermit Cookies

Hermit-cookies-wb
Soft, spicy cookies studded with walnuts, raisins, and dates. Keep these in a covered container for a day to enhance the flavors!

Ingredients

 1 tablespoon ground flax seed
 2 tablespoons water
 2 cups oat flour
 1 cup all-purpose regular or gluten-free flour
 1 teaspoon ground pumpkin pie spice
 1 teaspoon ground cinnamon
 ¼ teaspoon salt
 1 teaspoon baking soda
 1 teaspoon apple cider vinegar
 ¾ cup brown sugar
 ½ cup applesauce
 ½ cup molasses
 ½ cup milk, plant-based or dairy
 1 cup walnuts, chopped
 ½ cup raisins
 ½ cup dates, diced

Instructions

1

Preheat oven to 375°.

2

Mix the ground flax and water. Set aside.

3

In a large mixing bowl, place the flours, pumpkin pie spice, cinnamon, and salt. Stir to combine. (See note.)

4

Add the remaining ingredients, including the flax mixture, except for the nuts and fruit. Whisk to combine.

5

Add the nuts and fruit and gently fold into the batter.

6

Drop by tablespoon, about 2 inches apart, onto parchment-lined cookie sheet. Bake for 13-15 minutes.

7

Cool on a wire rack. Store in a covered container in between parchment or waxed paper.

Serving: Makes approximately 3 dozen cookies.

Note: You can easily make oat flour by grinding old-fashioned oats to a flour consistency, using a blender or food processor.

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Ingredients

 1 tablespoon ground flax seed
 2 tablespoons water
 2 cups oat flour
 1 cup all-purpose regular or gluten-free flour
 1 teaspoon ground pumpkin pie spice
 1 teaspoon ground cinnamon
 ¼ teaspoon salt
 1 teaspoon baking soda
 1 teaspoon apple cider vinegar
 ¾ cup brown sugar
 ½ cup applesauce
 ½ cup molasses
 ½ cup milk, plant-based or dairy
 1 cup walnuts, chopped
 ½ cup raisins
 ½ cup dates, diced

Directions

1

Preheat oven to 375°.

2

Mix the ground flax and water. Set aside.

3

In a large mixing bowl, place the flours, pumpkin pie spice, cinnamon, and salt. Stir to combine. (See note.)

4

Add the remaining ingredients, including the flax mixture, except for the nuts and fruit. Whisk to combine.

5

Add the nuts and fruit and gently fold into the batter.

6

Drop by tablespoon, about 2 inches apart, onto parchment-lined cookie sheet. Bake for 13-15 minutes.

7

Cool on a wire rack. Store in a covered container in between parchment or waxed paper.

Serving: Makes approximately 3 dozen cookies.

Note: You can easily make oat flour by grinding old-fashioned oats to a flour consistency, using a blender or food processor.

Hermit Cookies