Vegan Coffeehouse Hermits |
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Prep Time: 45 Minutes Cook Time: 28 Minutes |
Ready In: 73 Minutes Servings: 10 |
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I got this recipe from my new cookie cookbook called Vegan Cookies Invade Your Cookie Jar and they came out addictive and delicious! The only thing I changed in the recipe is that I used all whole wheat flour instead of all-purpose, but you can use either. They aren't really sweet so not for everyone, but I love the spicy flavor-the only problem is that I eat way too many of them! p.s. the longer you let them sit before baking, the more delicious they get! Ingredients:
1/2 cup canola oil |
1/2 cup strong black coffee, cooled to room temp |
1/3 cup molasses |
2/3 cup sugar, plus additional for sprinkling |
2 1/4 cups whole wheat flour |
1 teaspoon baking powder |
1/2 teaspoon baking soda |
1 teaspoon ground cinnamon |
1/2 teaspoon ground cloves |
1/2 teaspoon ground ginger |
finely ground black pepper, 1 generous pinch |
1/2 teaspoon salt |
1 cup dark raisin (be generous) |
Directions:
1. In a large bowl, whisk together the oil, coffee, molasses, and sugar until thick.
2. Sift in the flour, baking powder, baking soda, cinnamon, cloves, ginger, black pepper, and salt. Fold in the dry ingredients till almost completely moistened, then fold in the raisins till a soft dough forms.
3. Chill the dough in the refrigerator for 30 minutes.
4. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
5. After dough is chilled lightly moisten hands and divide dough in half. Make it into two logs about 13 inches long and 3 1/2 inches wide.
6. Sprinkle the tops with sugar.
7. Bake 24 to 26 minutes till edges are lightly browned and the logs feel firm. Its okay if they crack.
8. Cool 15 minutes.
9. Cut the logs into approximately 2 inch slices (or however you like them).
10. Cool on wire racks.
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