Holiday Hermit Cookies (Guest Post From The Paleo Mom)

Sarah, The Paleo Mom,  describes herself as a scientist turned stay-at-home mom who shares recipes, explains the science behind the paleo diet and it's modifications, and blogs about raising a family on the paleo diet.  Not to mention, she has lost 120 pounds and overcome numerous health challenges by eating this way!  She has a website full of information and recipes you and your family are sure to love!!  She also produces a podcast, The Paleo View, full of good information and tips.  Go check her site out, you'll be there a while!!!! I recently did a guest post on The Paleo Mom featuring my Grain Free Skillet Corn Bread.  Sarah and I have both found unique ways to incorporate plantains into our recipes.  And speaking of unique, Sarah has plenty of recipes on her blog that are unique and healthy, including the cookie recipe she is sharing today.  I asked Sarah if she'd be willing to share one of her upcoming cookie recipes for the holidays and I am excited she wanted to share this grain free recipe with you!  I had never heard of Hermit Cookies, so not only did I learn something new, but I also get to try this yummy looking cookie!!  Sarah will be sharing 2 weeks worth of holiday cookie recipes starting on Monday, so if you haven't already, make sure and "Like" The Paleo Mom on Facebook!

Holiday Hermit Cookies by The Paleo Mom

Hermit cookies (also called fruitcake cookies) are a traditional cookie for any holiday cookie plate, mainly because they are so pretty with so many different colors of nuts and dried fruit, but still simple to make. They have a soft, cakey texture, a lovely spice that is so reminiscent of the season, and a nice chew factor from all the dried fruit. My version of holiday hermit cookies is technically Canadian-style because of the inclusion of chopped dates, but really, I’ve mixed it up so much compared to more traditional recipes that I guess we can just call these Paleo Mom-style. These cookies were a hit with my family (even my oldest daughter who usually only eats cookies with chocolate in them) so my original plans of freezing half the batch to save for Christmas were thwarted. I guess I’ll just have to make more (insert sarcastic “oh darn”).

I used muscovado sugar to sweeten these cookies. If you aren’t familiar, muscovado sugar is an unrefined richly dark brown sugar with a strong molasses flavor, also called Barbados sugar. I have found that the cheapest place to buy it is off of amazon, but my local Whole Foods sells it too. If you wanted, you could substitute evaporated cane juice with a touch of molasses (you’d have to play with quantities to replicate the texture that muscovado sugar gives these cookies).

You may notice that I got a little inventive with the nut and dried fruit combination with these cookies. It works really well! But, if you have a favorite dried fruit and nut combination for hermit cookies or fruitcake cookies, feel free to make substitutions!

This cookie recipe is also what launched me into the holiday cookie-baking spirit this year. The simple act of making these cookies seemed to create the inspiration for a half dozen other recipes (check out my blog all next week for more holiday cookie recipes). Maybe it was how great the house smelled while these were baking. Somehow these cookies make it feel like Christmas time. I hope you enjoy them as much as my family did! Yield: 2 dozen.


  1. Preheat oven to 350F. Chop nuts and dried fruit into fairly small pieces (measure after chopping) but do not grind with a food processor (that would be too small).
  2. Combine coconut oil, almond butter, sugar, egg and vanilla. Stir to combine. Add almond flour, spices and baking soda. Mix to fully incorporate and form a thick dough.
  3. Add chopped nuts and dried fruit to dough and stir to combine.
  4. Drop rounded tablespoonfuls onto a cookie/baking sheet. Flatten to form cookie patties about ½” or slightly less thick (these cookies don’t spread so whatever shape you make them now is the shape they will be cooked).
  5. Bake for 9-10 minutes. Let cool at least a couple of minutes on the baking sheet before moving to a cooling rack (this helps them stay chewy).
  6. Store any leftovers in an airtight container at room temperature (or freeze). Enjoy!