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.