Apple Hermits Cookie Recipe

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Apple Hermits

These low-fat apple hermits are definitely not low on taste! They are chewy, lightly spiced and covered in a delicious cinnamon glaze. Apple hermits are also dairy free for anyone with dietary restrictions.

They store well for your picnic needs in an airtight container, and may be frozen for up to 4 weeks.

1/2 cup (125 ml)	packed brown sugar
1/2 cup (125 ml)	sweetened applesauce
1/4 cup (50 ml)	vegetable oil
1	egg
1	egg white
1 tsp. (5 ml)	vanilla extract
1	apple
1 cup (250 ml)	all-purpose flour
1 cup (250 ml)	rolled oats
1 tsp. (5 ml)	baking powder
1/4 tsp. (1 ml)	baking soda
1/2 tsp. (2 ml)	cinnamon
1/4 tsp. (1 ml)	salt
1/4 tsp. (1 ml)	ground allspice
1/2 cup (125 ml)	dried apples, chopped
1/2 cup (125 ml)	chopped pecans
1/4 cup (50 ml)	dried currants

In a large bowl, whisk together: brown sugar, applesauce, oil, egg, egg white and vanilla. Peel and grate the apple. Squeeze out as much of the juice as possible and set aside. Add grated apple to applesauce mixture.

In a separate bowl, whisk together the dry ingredients: flour, rolled oats, baking powder, cinnamon, baking soda, salt and allspice. Stir into the applesauce mixture to make dough. Stir in the chopped dried apples, pecans and currants.

Drop by spoonful onto parchment-lined baking sheets. Bake at 350°C (180°C) oven for 15-17 minutes, until lightly golden. Transfer to racks and allow to cool completely before glazing.

Glaze: In a small bowl, whisk the icing sugar and cinnamon together. Whisk in the reserved apple juice and vanilla. This will make a thick glaze. Spread a small amount onto each cookie. Let stand about 30 minutes until set.

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