Spicy Hermits

Dave loves raisins. It doesn’t seem to matter what I make, raisins would make it better. So today, when his mom shared the recipe for his favorite childhood cookies, it came to no surprise to me that they were heavy with raisins… Honestly, who’s ever heard of a kid liking raisins over chocolate chips. But I digress… I was almost vibrating with excitement, and began baking as soon as we were done supper. When asked what I was baking tonight, I simply said cookies. My goal was to stay as true to the original recipe as possible, and see if he at all recognized it. Luckily, the only change that needed to happen was switching out the egg. I decided to use a combination of flaxseed and applesauce… In the end they were close enough that he commented on them being like the ones his mom made, then proceeded to eat half the batch. I call that a success 🙂



Spicy Hermits

1 1/2 cups All-Purpose Flour

2 tsp Espresso Powder

1/2 tsp Baking Soda

1/2 tsp Ground Cinnamon

1/4 tsp Ground Nutmeg

1/4 tsp Ground Cloves

1/4 tsp Salt

1/2 cup Shortening

1 cup Brown Sugar

1 tbsp Ground Flaxseed

3 tbsp water

2 tbsp Applesauce

3/4 cup Raisins


Pre-heat oven to 375°F and prepare cookie sheet.

Whisk together flour, espresso powder, baking soda, cinnamon, nutmeg, cloves, and salt. Set aside.

Beat flaxseed and water until thick, then add in applesauce. Set aside.

Cream shortening and sugar, add flaxseed mixture and beat well. Blend in dry ingredients. Stir in raisins.

Drop rounded tablespoons, 2″ apart, onto cookie sheet. At this point, I use the edge of a spoon to quickly shape the cookies (they do not spread). Bake for 10 – 12 minutes. Transfer to cooling rack.

Makes about 24 – 28 cookies.



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