Hermit Cookie Recipe

Here are the healthy(er) march break hermit cookies dedicated to teachers everywhere!

If you bake, you are used to being precise. If you bake with a child, you are used to not being precise, and to mopping flour off the floor and your brow.

Don’t worry, these cookies are forgiving. . They are also open to interpretation – we used walnuts and dates, but you could use pecans and dried apricots, for example. As always, my recipes are templates – let your appetite and your pantry be your guides.

1/2 cup butter, at room temperature
3/4 cup packed brown sugar
1 egg
1/2 tsp baking soda
3/4 cup flour
1/4 cup whole wheat flour
1/4 tsp ground cinnamon
1/8 tsp ground nutmeg
teeny pinch salt
splash milk
1/3 cup chopped walnuts
1/3 cup chopped dates
1/2 cup chocolate chips
1/2 cup chopped chick peas

Cream together the butter and sugar. Do this well. With authority. Add the egg. Mix together the dry ingredients in a separate bowl,  and then add them into the butter mixture. If the cookie dough is a bit dry, add a splash of milk.

Now add the good bits – yes, including the chick peas. You’ll never even notice them.

Drop these onto a baking sheet and bake for 15 – 20 minutes. Keep an eye on them, but I think they’re best when slightly darker brown.

I hope you love them.

Hermit Cookie Article

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2 Responses

  1. Yum say my little critics. We put prunes, a few chocolate chips and sweetened coconut in (when I got to the last step and realized that I had no dates and my “helper” had eaten most of the chocolate chips). Very tasty and you’re right, you don’t notice the chick peas.
    We baked at 350 but they only took about 12 minutes to get nice and brown.

    • Yay say I. Prunes eh? And chick peas. Daring you. I’m so glad you tried them.

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