Lunchbox Hermits aka Coffee Shop Hermits

I was chatting with a reader about spices yesterday, and the conversation somehow drifted to cooking oil. Lately I've been really into sunflower oil and have convinced myself it tastes better than the others, though I do wonder if Spectrum's pretty bottle might be part of the appeal. To make sure it's not just clever packaging influencing my taste buds, I baked a half batch of Lunchbox Hermits, soft, spicy vegan cookies that call for half a cup of oil.

Not unlike the big, chewy Hermits sold at coffee shops, these Lunchbox Hermits are my twist on a vegan hermit cookie recipe from Vegan Cookies Invade Your Cookie Jar: 100 Dairy-Free Recipes for Everyone's Favorite Treat. The originals went by the name Coffee Shop Hermits, Over the years I've made a few changes and like the idea of them wrapped in a lunchbox. Then again, "Coffee Shop Hermits" is also a good name since they are so large. That, plus they have coffee in them.

Coffee Shop Style Vegan Hermit Cookies

These cookies may be vegan, but with all the flavor from the spices, you won't miss the eggs or butter found in other spice bars. The coffee adds a subtle, roasted note that deepens the spice blend. Use any brewed coffee you have on hand, the stronger the better. If you prefer not to use coffee, boiling water works too, though you'll lose a bit of the flavor complexity. A flavored tea, like chai or vanilla rooibos, would also make a fun twist.

Lots of Dried Fruit

When I first posted this recipe, I said I'd be making it again and again, and that's still true. Over time I've added even more dried fruit, with my favorite combo being raisins, chopped dates, prunes, dried cherries, and candied ginger. Use whatever mix you have on hand; the variety of textures keeps every bite interesting.

Baking and Texture

Unlike biscotti, Lunchbox Hermits are only baked once, but the mixing and shaping process is similar. The dough is formed into logs and sliced after baking. When they first come out of the oven, the cookies are quite soft and almost cake-like, but as they cool, the texture settles into that perfect in-between: firm at the edges, tender in the center, and just chewy enough to hold up well in a lunchbox or cookie tin. If you love the flavor of old-fashioned spice bars but prefer a sturdier, sliceable cookie, these hermits hit that sweet spot.

Storing and Serving Hermit Cookies

Like most soft, spicy bar cookies, Lunchbox Hermits keep beautifully. They stay moist for days when stored in an airtight tin and freeze well too. In fact, they're one of those cookies that only get better after a day or two as the flavors mellow and deepen. As mentioned, they're fairly large. If you're serving them to a big group, you may want to cut them crosswise.

Sunflower Oil

Okay, now about that sunflower oil. I've done my taste test and I can't really tell it's there, which is the point of a good neutral oil. Canola can taste fishy or slightly off and vegetable oil has its own weird odor when it's been opened a time or two. So far the sunflower oil is worth it for fresh baked goods. Here's a link to the Spectrum with the pretty bottle.

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Recipe

Lunchbox Hermit Cookies

Anna

These Lunchbox Hermits have the cozy flavor of an old-fashioned spice cookie with the ease of a one-pan bar. They're baked once (like biscotti in spirit but softer) and the texture settles beautifully as they cool. Perfect for packing, gifting, or just nibbling with coffee.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Cooling Time 35 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Cookies

Cuisine Amercan

Servings 16 bars

Ingredients

 

• 2 ¼ cups all-purpose flour (280-300 grams)**
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon kosher salt
• 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 cup vegetable oil, olive, sunflower or grapeseed
• ½ cup coffee strong, black & cooled to room temp
• ⅓ cup molasses (105 grams)
• ⅔ cup sugar (130 grams)
• 1 ½-2 cups mixed dried fruit such as raisins, prunes, dates, raisins, dried cherries and candied ginger
• ½ cup toasted pecans, roughly chopped
• Some sparkly sugar or regular for sprinkling on top

Instructions

 

• Mix together the flour, baking powder, baking soda, salt, cinnamon, cloves, ginger and cayenne. Set aside
• Mix the oil, coffee, molasses and sugar together in a large mixing bowl, then add the flour mixture to the molasses mixture. Stir until fully mixed.
• Stir in the dried fruit and nuts to form a soft dough.
• Chill the dough for 30 minutes.
• Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
• After dough is chilled, lightly dampen hands and divide dough in half. Shape it into two logs about 13 inches long and 3 ½ inches wide. Sprinkle the tops with sparkling or turbinado sugar.
• Bake one sheet at a time (or use two racks and rotate halfway through) 24 to 26 minutes (I bake them for 30 in my current oven) till edges are lightly browned and the logs feel firm. There should also be plenty of small cracks across the top.
• Let cool for 15 minutes, then cut the logs into approximately 2 inch slices. Let cool completely.

Notes

• If you use more dried fruit and nuts and use a strong flour like King Arthur you can get away with 280 grams, but if you use a softer flour and don't load the cookies with fruit nuts you may want to go with 300 grams.
• I usually bake one sheet at a time, but if you want to bake two sheets, use the lower and middle racks and switch racks halfway through.

Keyword Vegan Hermits

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