Delicious Gluten-Free Hermit Cookies

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Delicious Gluten-Free Hermit Cookies

These delicious gluten-free hermit cookies are not overly sweet which is why we like them.  Best thing is that they are full of very healthy ingredients and are vegan too. They do have a bit of a drier texture than the ones with wheat in them but don’t be concerned and are still yummy.

Ingredients:

3/4 cup vegetable oil or coconut oil
4 tbsp sucanat or coconut sugar (which will give a slight coconut flavour)
1 tbsp molasses
1/4 tsp stevia
4 tbsp chickpea flour or soy flour
1 cup water
1 cup white rice flour
3/4 cup brown rice flour
1/4 cup potato flour
2 tsp baking powder
1 tsp Himalayan Salt
2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cloves
3/4 cup walnuts
3/4 cup sultanas or raisins

Directions:

1.    Preheat oven to 400 F.
2.    Combine oil, sucanat, stevia and molasses until creamy.
3.    Stir in soy flour and water
4.    Then mix in other flours, baking powder, salt and spices.
5.    Mix in fruit and nuts.
6.    Roll into 1-inch balls and flatten with a fork on a greased baking sheet.
7.    Bake for 10 to 15 minutes.

Enjoy your gluten-free cookies once they have cooled down. YUM!

Cinnamon is one of the oldest known spices. The darker the cinnamon the better it is.

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Copyright © Diana Herrington at www.RealFoodforLife.com

By | 2017-11-21T15:34:35+00:00 January 20th, 2012|Gluten Free, Recipes, Sugar Free Desserts|12 Comments

About the Author:

I am the Founder and Author at Real Food For Life. Have been teaching cooking classes worldwide since 1982. Create original, healthy recipes and menus, which are gluten free and white sugar free. Also, the author of the GREEN means LEAN and Balance Your Body e-books. I turned a debilitating health crisis into a passion for helping others with healthy, sugar free, gluten free eating and cooking.

12 Comments

  1. Margaret Howe January 25, 2010 at 12:03 pm

    Wow.  These look so yummy!  Thanks for posting!

  2. LINDA CHAMBERS September 2, 2010 at 6:02 am

    hi Diana,
    what do you mean by 3/4 vegeyable fat ? is something missing ?
    thanks,
    Linda

  3. Diana September 2, 2010 at 8:56 am

    Thank you Linda, the word 'cup' was missing and now it is not.

    I do look posts over before posting but as you see still missed that one.

  4. polly welch April 2, 2012 at 11:54 am

    hi …
    What kind of vegetable fat?
    what is sultanas ?
    what is sucanat?

    thanks !
    polly
    priefert@windstream.net

  5. Diana Herrington April 3, 2012 at 9:47 pm

    Hi Polly, for a vegetable fat you can use a vegetable oil or I often use coconut oil when I am making cookies.
    Sutanas are a type of raisin; so feel free you use which ever one you would like.
    Sucanat is an unprocessed sugar; you can read more about it in ’19 Different Sugars But Which are Healthy’ http://realfoodforlife.com/19-different-sugars/

  6. victoria July 11, 2012 at 10:55 am

    Can you tell me what kind of Stevia you would recommend for baking or cooking?
    I have not found it to be good in my experience.
    I do like the liquid that Nu Naturals makes of a Vanilla Stevia.

  7. Olga October 30, 2013 at 9:06 am

    Hi Diana,
    Thank you so much for these great recipes !!
    It is alot of time and effort to produce a recipe that works. Your experiments have made it easier to bake gluten free.
    I truly appreciate all your hard work.
    Olga

  8. Diana Herrington October 30, 2013 at 12:10 pm

    Hi Olga, Thank you for your appreciation. I do put a lot into creating healthy recipes especially the GF ones as what is out there is so NOT healthy.

  9. Noelle December 29, 2013 at 6:13 pm

    Hi Diana
    Wondering what to substitute soy flour for in gluten free baking…ie: hermit cookies
    Also…do you have more gluten free recipies say fro pancakes and muffins?
    I’ve tried a few other people’s recipies but had to through them out – bad texture, taste and raw in middle when done??
    So more recipies needed to warrant my new mixer…lol
    Sad days of baking …need inspiration again 😉

  10. Diana Herrington December 31, 2013 at 1:18 pm

    Hi Noelle
    Actually I don’t use soy in any of my recipes any more. I use chick pea flour and it works well. I added it to the above recipe. Thank you for asking so I could update my recipe.
    I do work on testing my recipes a few times before posting them as they are more challenging to created than the run of the mill recipes.
    Here is where you will find more of my gluten free recipes:
    http://realfoodforlife.com/category/recipes/gluten-free-2/

    Happy Baking with that new mixer!

  11. Noelle January 1, 2014 at 2:46 pm

    Thanks Diana
    I actually returned my mixer as I don’t know how much baking I will end up doing. Eating less baking 🙂 Oh can I use coconut sugar instead of sucanat? I am nervous to change anything..lol due to passed experiences.
    I am excited to try your recipies though. So thanks for all you diligence and perseverance to bring all these gluten free recipies to the rest of us.
    In much appreciation,
    Noelle
    Happy New Year!

  12. Diana Herrington January 2, 2014 at 2:09 pm

    Hi Noelle
    Yes, you can easily use coconut sugar instead. In fact I put that option into the recipe above now. Let me know how they work for you.
    Happy New Year to you too!

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