Gluten Free Hermit Cookies Without Molasses

Butter and brown sugar make these cookies chewy and moist. Hermit cookies are so named because they can be stored for long periods due to their moisture level. They are packed with raisins, dates, and nuts, which adds to their chewiness and texture. Can you imagine what they’d taste like? Get ready, start baking gluten free hermit cookies!

Gluten Free Hermit Cookies

51

Yield: Makes 3 dozen cookies

Gluten Free Hermit Cookies

A chewy, moist, currant-packed, and nutty cookies. With all of these flavors and textures, they'll surely be one of your favorites. Being gluten free is just a bonus!

Ingredients:

    For the Cookies:
  • 1/2 cup + 1 Tablespoon unsalted butter, room temperature
  • 1 cup light brown sugar
  • 2 large eggs
  • 1/2 teaspoon pure vanilla extract
  • 1 1/2 cups Carla's Gluten-Free All-Purpose Flour Blend Recipe
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 ground ginger
  • 1/8 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 3/4 cup dark or golden raisins
  • 3/4 cup dates, pitted and coarsely chopped
  • 1 cup chopped walnuts

Instructions:

  1. Preheat oven to 350ÂșF. Line two baking sheets with parchment paper; set aside.
  2. In the bowl of your mixer, cream the butter and sugar until light and fluffy, 5 minutes.
  3. Add the eggs, one at a time, mixing after each addition, scraping sides and bottom of the bowl, as needed.
  4. Add vanilla and mix on low until combined.
  5. In a separate bowl, whisk together the flour, cinnamon, nutmeg, ginger, allspice, cloves, and salt.
  6. Add dry mixture to the butter/egg mixture. Beat on medium speed until thoroughly combined.
  7. Fold in the raisins, dates, and walnuts.
  8. Drop tablespoonfuls of dough, 2 inches apart, on the prepared baking sheets.
  9. Bake for 8 -11 minutes or until they turn golden brown.
  10. Allow to cool in pan for 5 minutes. Transfer to a wire rack to cool completely.
  11. Once cool, store cookies at room temperature for up to five days. However, freezing gluten free baked goods is the best way to store them.

Leave a Reply

Your email address will not be published.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Enable Notifications    OK No thanks