Maple Apricot Hermit Cookies

Need a lacto ovo vegetarian dessert? Maple Apricot Hermit Cookies could be an awesome recipe to try. This recipe serves 24 and costs 24 cents per serving. One serving contains 104 calories, 1g of protein, and 5g of fat. 29 people have tried and liked this recipe. Head to the store and pick up maple sugar, white whole wheat flour, ground cloves, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 2 hours. It is brought to you by Baking A Moment. All things considered, we decided this recipe deserves a spoonacular score of 8%. This score is very bad (but still fixable). If you like this recipe, you might also like recipes such as Spiced Date & Raisin Cookies (aka Hermit Cookies), Hermit Cookies, and Hermit Cookies.

Servings: 24

Preparation duration: 15 minutes

Cooking duration: 105 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 350F. Coat a 9-by-13-inch metal baking pan with nonstick cooking spray.Whisk flours, baking soda, cinnamon, nutmeg, cloves, and salt in alarge bowl until combined.Stir in apricots.Set aside.Whisk maple sugar, oil, molasses, and milk in a separate medium bowl.Stir dry ingredients into wet ingredients until fully combined. Continue mixing for 50 strokes. Scrape into prepared pan. Spread batter evenly with a spatula and ensure apricots are equally distributed.Bake 24 to 28 minutes, until cookie is puffed and a toothpick inserted into the center comes out clean. Remove from the oven and immediately sprinkle with turbinado sugar.Let cool completely before cutting into 24 squares.Layer hermit cookies in between pieces of parchment paper inside a resealable container.Store at room temperature for 3 days or freeze for up to 1 month.

 

Step by step:

1. Preheat oven to 350F. Coat a 9-by-13-inch metal baking pan with nonstick cooking spray.

2. Whisk flours, baking soda, cinnamon, nutmeg, cloves, and salt in alarge bowl until combined.Stir in apricots.Set aside.

3. Whisk maple sugar, oil, molasses, and milk in a separate medium bowl.Stir dry ingredients into wet ingredients until fully combined. Continue mixing for 50 strokes.

4. Scrape into prepared pan.

5. Spread batter evenly with a spatula and ensure apricots are equally distributed.

6. Bake 24 to 28 minutes, until cookie is puffed and a toothpick inserted into the center comes out clean.

7. Remove from the oven and immediately sprinkle with turbinado sugar.

8. Let cool completely before cutting into 24 squares.Layer hermit cookies in between pieces of parchment paper inside a resealable container.Store at room temperature for 3 days or freeze for up to 1 month.

Nutrition Information:

covered percent of daily need