{"id":7116,"date":"2022-08-09T17:33:46","date_gmt":"2022-08-09T21:33:46","guid":{"rendered":"http:\/\/recipephany.com\/?p=7116"},"modified":"2024-07-07T19:59:36","modified_gmt":"2024-07-07T23:59:36","slug":"gluten-free-vegan-hermits","status":"publish","type":"post","link":"http:\/\/recipephany.com\/?p=7116","title":{"rendered":"Gluten-Free, Vegan Hermits"},"content":{"rendered":"\n

To get a really great gluten-free vegan cookie, start with a really great cookie. One that plays well with gluten-free flour and won’t miss the eggs. In this case, it\u2019s Dick\u2019s Hermits. Crisp on the outside, soft and chewy on the inside, these classic New England molasses-spice cookies make the mouth tingle with delight.<\/p>\n\n\n\n

My mother-in-law Dorothy, nicknamed “Dick,” (see Dick\u2019s Coffee Cake<\/a> for that story) spoiled her kids with these cookies. With a little culinary sleight of hand, we now can spoil just about everybody. It doesn\u2019t take much\u2014just gluten-free \u201c1-1\u201d flour (from Trader Joe’s or King Arthur Baking Company, for example) and a little ground flaxseed. <\/p>\n\n\n\n

The flour swaps cup-for-cup for all-purpose flour, so it\u2019s a no-brainer. As for flaxseeds, you can buy them already ground or grind them easily in a blender, food processor or coffee grinder. (We use a Cuisinart Mini-Prep). The ground meal mixed with water turns into a lovely goop, tricking the hermits into thinking it\u2019s an egg. So preoccupied with all their spices and tangy molasses, these hermits just don\u2019t notice the substitutions. And that\u2019s lucky for us, because they end up looking and tasting like the real thing.<\/p>\n\n\n

\n
\"\"<\/a><\/figure>\n<\/div>\n\n\n

For the original recipe and the story behind it, see Dick\u2019s Hermits<\/a>.<\/p>\n\n\n\n

And for our go-to vegan chocolate chip cookies, try Jimmy Bruic\u2019s Banana Vegan Chocolate Chip Cookies<\/a>. Swap in gluten-free flour with those, too, and nobody will be the wiser.<\/p>\n\n\n

Gluten-Free, Vegan Hermits<\/span><\/strong><\/h3>\n\n\n
    \n
  • \u00be cup shortening<\/li>\n\n\n\n
  • 1 tablespoon ground flaxseed* and 3 tablespoons water<\/li>\n\n\n\n
  • \u00bc cup dark molasses<\/li>\n\n\n\n
  • 1 cup sugar<\/li>\n\n\n\n
  • 2 teaspoons baking soda<\/li>\n\n\n\n
  • \u00bc teaspoon salt<\/li>\n\n\n\n
  • 2\u00bc cups gluten-free “1-1 baking flour” (Trader Joe’s or King Arthur Baking Company)<\/li>\n\n\n\n
  • \u00bd teaspoon each: ginger, cloves, nutmeg<\/li>\n\n\n\n
  • 1 teaspoon cinnamon<\/li>\n\n\n\n
  • \u00bd cup raisins<\/li>\n\n\n\n
  • Sugar to sprinkle on top<\/li>\n<\/ul>\n\n\n\n

    <\/p>\n\n\n\n

      \n
    1. Mix ground flaxseed and water into a slurry and let it sit about 15 minutes until it gets goopy.<\/li>\n\n\n\n
    2. Prepare a cookie sheet by lightly greasing or lining it with parchment paper.<\/li>\n\n\n\n
    3. Beat together shortening, flaxseed mixture, molasses and sugar. Stir in soda, salt, flour and spices until combined. Stir in the raisins.<\/li>\n\n\n\n
    4. Wet hands and make two sausage-shaped logs about 1\u00bd inches in diameter, placing them lengthwise on the prepared cookie sheet. Leave at least 3 inches between logs to allow for spreading. Press logs lightly with the bottom of a glass dipped in water. Sprinkle sugar on top.<\/li>\n\n\n\n
    5. Bake at 375\u00b0 for about 9-13 minutes, or until cracked. Cool. Cut into about 1\u00bd – 2-inch strips.  <\/li>\n<\/ol>\n\n\n\n

      *We buy whole flaxseed and grind what we need in a Cuisinart Mini-Prep. It takes about a minute to turn fluffy. The rest goes into the freezer to preserve freshness.<\/p>\n","protected":false},"excerpt":{"rendered":"

      To get a really great gluten-free vegan cookie, start with a really great cookie. One that plays well with gluten-free flour and won’t miss the eggs. In this case, it\u2019s Dick\u2019s Hermits. Crisp on the outside, soft and chewy on the inside, these classic New England molasses-spice cookies make the mouth tingle with delight. My mother-in-law Dorothy, nicknamed “Dick,” (see Dick\u2019s Coffee Cake for that story) spoiled her kids with these cookies. With a little culinary sleight of hand, we now can spoil just about everybody. It doesn\u2019t take much\u2014just gluten-free \u201c1-1\u201d flour (from Trader Joe’s or King Arthur Baking Company, for example) and a little ground flaxseed. The flour swaps cup-for-cup for all-purpose flour, so it\u2019s a no-brainer. As for flaxseeds, you can buy them already ground or grind them easily in a blender, food processor or coffee grinder. (We use a Cuisinart Mini-Prep). The ground meal mixed with water turns into a lovely goop, tricking the hermits into thinking it\u2019s an egg. So preoccupied with all their spices and tangy molasses, these hermits just don\u2019t notice the substitutions. And that\u2019s lucky for us, because they end up looking and tasting like the real thing. For the original recipe and the story behind it, see Dick\u2019s Hermits. And for our go-to vegan chocolate chip cookies, try Jimmy Bruic\u2019s Banana Vegan Chocolate Chip Cookies. Swap in gluten-free flour with those, too, and nobody will be the wiser. Gluten-Free, Vegan Hermits *We buy whole flaxseed and grind what we need in a Cuisinart Mini-Prep. It takes about a minute to turn fluffy. The rest goes into the freezer to preserve freshness.<\/p>\n","protected":false},"author":1,"featured_media":7140,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6,5,669,18,31,757],"tags":[772,774,775,773],"class_list":["post-7116","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cookies","category-desserts","category-gluten-free","category-snacks","category-vegan","category-vegetarian","tag-gluten-free","tag-gluten-free-hermit-bars","tag-vegan-hermit-bars","tag-vegan-hermits"],"yoast_head":"\nGluten-Free, Vegan Hermits - Recipephany<\/title>\n<meta name=\"description\" content=\"Gluten-free and vegan hermit bars, just like the original. 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