The Best Vegan Hermit Cookies: Spiced, Chewy & Perfect for Your Lunchbox
Step into the delightful world of Hermit cookies, a classic New England treat known for their rich, spiced flavor and hearty texture. Our “Lunchbox Hermits” are a special vegan take on these beloved cookies, inspired by a fantastic recipe from Vegan Cookies Invade Your Cookie Jar: 100 Dairy-Free Recipes for Everyone’s Favorite Treat. While the originals were famously called “Coffee Shop Hermits,” we’ve refined this recipe over the years to create a truly irresistible, plant-based version that’s ideal for any occasion – especially as a wholesome, satisfying addition to your lunchbox. These large, soft, and chewy bars are not just incredibly flavorful; they also have the wonderful quality of staying fresh for days, with their taste and texture deepening over time, much like a fine wine (or, in this case, a perfectly spiced cookie!).
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Coffee Shop Style Vegan Hermit Cookies: A Flavorful Dairy-Free Delight
Many traditional spice bars rely on eggs and butter for their texture and richness. However, these vegan hermit cookies prove that you absolutely won’t miss them. Thanks to a generous blend of aromatic spices and a clever use of coffee, these bars are bursting with complex flavors that stand on their own. The deep, warm notes from cinnamon, cloves, and ginger are perfectly complemented by a hint of cayenne pepper, which adds a subtle, intriguing warmth rather than overt heat. The coffee, a unique yet brilliant addition, plays a crucial role in enhancing these spice notes, providing a subtle background flavor that deepens the overall profile of the cookie.
When selecting your coffee, the stronger the brew, the more pronounced its contribution to the cookie’s depth. A robust espresso or a dark roast works beautifully, but even a light roast coffee will lend its pleasant acidity and aroma. If coffee isn’t an option, you could substitute with boiling water, though you’d lose that subtle layer of flavor. For an adventurous twist, consider using a strong, spiced black tea or a chai tea, which could introduce a fascinating new dimension to your hermit cookies.
Abundance of Dried Fruit: The Heart of Hermit Cookies
One of the defining characteristics of a truly great hermit cookie is its generous amount of dried fruit. When I first shared this recipe, I knew I’d be making these endlessly, and a key reason for their enduring appeal is how much dried fruit they contain. This isn’t just about adding sweetness; it’s about building layers of texture and natural flavor that make each bite exciting.
While you can certainly use whatever dried fruit you have on hand, the ultimate combination for these Lunchbox Hermits includes a mixture of plump, seedless raisins, chewy chopped dates, moist prunes, tart dried cherries, and a delightful zing from candied ginger. This medley offers a perfect balance of sweetness, chewiness, and a slight spicy kick. Feel free to experiment with other favorites like dried cranberries, apricots, or even finely diced dried figs. Just ensure any larger fruits are chopped into smaller pieces to distribute evenly throughout the dough and prevent any one fruit from dominating.
Storing Your Delicious Hermit Cookies for Optimal Freshness
Like many traditional spice bars, these soft and chewy Lunchbox Hermits are incredibly forgiving when it comes to storage. They maintain their freshness and delightful texture for days, making them a perfect make-ahead treat or a reliable snack throughout the week. The spices and molasses actually help them retain moisture and flavor over time.
For best results, store your hermit cookies in an airtight tin or container at room temperature. You’ll find that, much like a good friendship, their flavors often deepen and meld beautifully with a little age, becoming even more complex and satisfying after a day or two. If you’re looking for longer-term storage, these cookies also freeze exceptionally well. Simply wrap them tightly in plastic wrap and then place them in a freezer-safe bag or container. They can be frozen for up to 2-3 months and thawed at room temperature whenever a craving strikes.
Baking Tips for Perfect Vegan Hermit Cookies
Achieving the perfect soft and chewy texture for your vegan hermit cookies is straightforward with a few key tips. First, don’t skip chilling the dough. This step is crucial for two reasons: it makes the dough much easier to handle and prevents the cookies from spreading too much in the oven, ensuring they retain their desired bar-like shape. When forming the logs, lightly moistening your hands can prevent sticking and help you create smooth, even shapes. Remember, consistency in size will ensure even baking.
Regarding oven setup, baking one sheet at a time is often preferred for more consistent results, especially if your oven has hot spots. If you choose to bake two sheets simultaneously, use the lower and middle racks and make sure to rotate them halfway through the baking time. This rotation ensures both trays get equal exposure to the heat, leading to uniformly golden-brown edges and firm centers. Keep an eye on the edges for a light browning as a key indicator of doneness. Once baked, allowing the logs to cool for about 15 minutes before slicing will help them set, preventing crumbling and ensuring clean, beautiful bars. Complete cooling on wire racks will give them their final, perfect chewiness.
Why You’ll Love These Vegan Lunchbox Hermits
These hermit cookies are more than just a sweet treat; they’re a comforting and satisfying experience. Their blend of rich spices, the subtle depth from coffee, and the abundant chewiness from mixed dried fruits create a complex flavor profile that appeals to a wide range of palates. Being vegan, they are suitable for those avoiding dairy and eggs, offering an inclusive option without compromising on taste or texture. They are sturdy enough to travel well, making them an excellent choice for actual lunchboxes, picnics, or road trips. The fact that they improve with age means you can bake a batch and enjoy them throughout the week, with each passing day revealing new nuances of flavor. They are the epitome of wholesome indulgence, a perfect accompaniment to your morning coffee or an afternoon tea, or simply a delightful snack to brighten your day.
Variations to Explore
While the classic recipe is wonderful, these vegan hermit cookies are also incredibly adaptable. Feel free to play with the spice blend—add a pinch of nutmeg or allspice for an even richer profile. If you’re a chocolate lover, a handful of vegan chocolate chips or chunks would be a delicious addition, melting slightly into the warm, spiced dough. A touch of citrus zest, like orange or lemon, could also brighten the flavors beautifully. For an extra touch of indulgence, a simple glaze made from powdered sugar and a little lemon juice or even a coffee drizzle could elevate these bars further. Don’t be afraid to make them your own!
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Recipe: Vegan Lunchbox Hermit Cookies
Lunchbox Hermit Cookies
Anna
Pin Recipe
Ingredients
- ½ cup vegetable oil or my preference, olive oil
- ½ cup brewed coffee strong, black & cooled to room temp
- ⅓ cup molasses (105 grams)
- ⅔ cup granulated sugar (130 grams)
- 2 ¼ cups all-purpose flour (280-300 grams)**
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon ground ginger
- ⅛ teaspoon cayenne pepper plus a pinch more if you like heat
- ½ teaspoon salt
- 1 ½ – 2 cups mixed dried fruit such as raisins, prunes, dates, dried cherries, and candied ginger (chopped if large)
- ½ cup toasted pecans roughly chopped
- Sparkly sugar or regular granulated sugar for sprinkling on top
Instructions
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In a large mixing bowl, thoroughly combine the vegetable oil (or olive oil), cooled strong brewed coffee, molasses, and granulated sugar. Mix until well incorporated.
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In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground cloves, ground ginger, cayenne pepper, and salt. Gradually add this dry mixture to the wet ingredients in the large bowl, stirring until just combined and a cohesive dough forms.
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Fold in the mixed dried fruit and chopped toasted pecans. Ensure they are evenly distributed throughout the soft dough.
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Cover the dough and chill in the refrigerator for at least 30 minutes. This helps the dough firm up, making it easier to handle and preventing excessive spreading during baking.
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Preheat your oven to 350 degrees F (175 degrees C). Line two large baking sheets with parchment paper.
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Once the dough is chilled, lightly moisten your hands to prevent sticking. Divide the dough in half. On each prepared baking sheet, shape one half of the dough into a log approximately 13 inches long and 3 ½ inches wide. Lightly sprinkle the tops of the logs with sparkly sugar or regular granulated sugar.
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Bake one sheet at a time for 24 to 26 minutes, or until the edges are lightly browned and the logs feel firm to the touch. If baking two sheets at once, use the lower and middle racks and rotate them halfway through baking for even cooking.
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Remove from the oven and let the baked logs cool on the baking sheets for about 15 minutes. This cooling period allows them to set before slicing. After 15 minutes, carefully transfer the logs to a cutting board and cut them into approximately 2-inch wide slices. Let them cool completely on wire racks before storing or serving.