National Hermit Cookie Day

I love the zesty fresh taste of spices. A particular fondness lingers for ginger and clove, both of which are usually prominent in the hermit cookie recipes. If you like a spicy, chewy, melt-in-your-mouth bar cookie, this could easily become a favorite go-to recipe!


Here’s my simple update to a timeless classic favorite!

1 c butter, softened to room temp

¾ c monkfruit or other granulated sweetener

¾ c coconut sugar or other brown sugar

2 lg or x-lg eggs

½ c molasses

1 tsp baking soda

¼ c warm water

3½ c almond flour

1 tsp each: cinnamon, ginger & salt

½ tsp each: nutmeg & ground cloves

2 ½ c raisins, covered with cold water & boiled 15 minutes; drain & cool

Cream butter and sweeteners together till light and fluffy; then add eggs, one at a time, beating well after each. Stir in remaining ingredients and spread in well-buttered 13×9” baking pan.  Bake 25-30 min at 350º F.  Let cool on wire rack before cutting in squares or bars.

KISS Notes:  Add ½ c of chopped nuts, if you like. You can also replace all or part of the raisins with other dried fruit, such as cranberries, apricots, or cherries. These also freeze very well.


About Cathy Burnham Martin

Author of 20+ books, and counting! A professional voice-over artist, dedicated foodie, and lifelong corporate communications geek, Cathy Burnham Martin has enjoyed a highly eclectic career, ranging from the arts and journalism to finance, telecommunications, and publishing. Along with her husband, Ron Martin, she has passions for entertaining, gardening, volunteering, active and visual arts, GREAT food, and traveling. Cathy often says, "I believe that we all should live with as much contagious enthusiasm as possible... Whether we're with friends or family, taking people along for the ride is more than half the fun."
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