December 22, 2011

Vicariously Vegan: Hermit Cookies

Posted by Jenna

Happy Holidays everyone! Hermit cookies are one of my favorite Christmas cookies, so I was super excited to find an awesome vegan recipe for them. This recipe is adapted from Vegan Cookies Invade Your Cookie Jar by Isa Chandra Moskowitz and Terry Hope Romero (they have a ton of great vegan cook books and a really great check them out!) These cookies are really simple to make and oh so tasty. Hope you like them as much as I do!

Hermit Cookies

1/2 cup canola oil
1/4 cup strong black coffee, cooled
1/3 cup molasses
2/3 cup sugar, plus extra for sprinkling
2 1/4 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp ground ginger
1/2 tsp salt
1/2-1 cup raisins (depending on how many you want)
3/4 cup walnuts (optional)

Step 1: In a large bowl mix together the oil, coffee, molasses, and sugar. Sift in the flour, baking powder, baking soda, spices and salt. Stir in the dry ingredients until they're almost combined, then fold in the raisins and walnuts until the dough is formed. 

Step 2: Chill the dough in the refrigerator for at least 30 minutes. Meanwhile, preheat the oven to 350 and line a baking sheet with parchment paper.

Step 3: After the dough is chilled, divide it in half and form it into 2 logs on the cookie sheet. Each log should be about 1/4 of an inch thick and about 3 inches apart from each other since they do spread a little while baking. Sprinkle the tops of the cookies with the extra sugar.

Step 4: Bake the cookies for 24-26 minutes until the edges start to turn brown and the cookies feel slightly firm when pressed. They may also start to crack on top, which is totally fine. 

Step 5: Let the cookies cool for 15 minutes, then move them to the counter or a cutting board. Using a sharp knife slice the logs into individual cookies and let them cool completely.
Then eat them and enjoy!

At the end of the day this is all that was left!

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