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Hermit Cookies (Gluten-Free Recipe)
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1 cup Gluten-Free Flour Blend (see below)

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon baking soda

1/8 teaspoon salt

1/2 cup firmly packed brown sugar

6 tablespoons Land O Lakes® Butter, softened

1 large Land O Lakes® Egg

2 tablespoons sour cream

1/2 cup sweetened dried cranberries or raisins

1/2 cup chopped walnuts

How to make

  1. STEP 1

    Combine gluten-free flour blend, cinnamon, ginger, baking soda and salt in bowl. Set aside.

  2. STEP 2

    Combine brown sugar and butter in another bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg; continue beating until well mixed. Add gluten-free flour blend mixture and sour cream; beat at low speed until well mixed. Stir in cranberries and walnuts. Cover; refrigerate 30 minutes or until chilled.

  3. STEP 3

    Heat oven to 350ºF.

  4. STEP 4

    Drop dough by rounded tablespoonfuls, 2 inches apart, onto parchment paper-lined cookie sheets. Bake 12-14 minutes or until edges are browned.

Tip #1

Gluten-Free Flour Blend: Combine 2 cups rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour and 1 teaspoon xanthan gum. Use appropriate amount for recipe; store remainder in container with tight-fitting lid. Stir before using.

Tip #2

This recipe was developed using alternative flours and products labeled as “gluten-free.” The best source for additional information is the ingredient listing on product packaging. Learn about gluten-free baking.

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