Lunchbox Hermit Cookies
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.
Servings 16 bars
Cost 5
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.