Hot Out of the Oven: Maple Cinnamon Hermit Cookies (With a Protein-Packed Twist!)

There’s one cookie from my childhood I rarely come across anymore, and that’s the classic Hermit Cookie.

Growing up in Dauphin, Manitoba, we used to pick them up from our local Safeway—soft, spiced, and studded with raisins and nuts. But on my last few trips home, I came up empty-handed. Looks like they’ve been discontinued.

Thankfully, these nostalgic cookies are easy to whip up at home—and even better, I’ve added a Rock Solid upgrade:
💪 One scoop of Rock Solid Nutrition Grass-Fed Whey in Maple Cinnamon French Toast.

The result? A delicious, protein-boosted treat that still honors the rich, cozy flavor of the original. Perfect before or after a workout (Sean-approved), or as a grab-and-go snack on the hiking trail.

They’re loaded with warm spices, raisins, walnuts, and pecans. You’ll get about two dozen from this recipe—plenty to share (trust me, they go fast) or freeze for later!

Maple Cinnamon Hermit Cookie Recipe

Ingredients:

• 1 scoop Rock Solid Nutrition Grass-Fed Whey – Maple Cinnamon French Toast
• 2 cups organic all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground allspice
• 1/4 tsp ground cloves
• 1/2 cup butter
• 1 cup organic light brown sugar (or swap with your sweetener of choice)
• 1 large egg
• 1 tsp vanilla extract
• 1/4 cup milk
• 1 1/2 cups raisins
• 1/2 cup walnuts
• 1/2 cup pecans

Instructions:

1. Preheat oven to 400°F. Line two baking sheets with parchment paper and position oven racks on the top and bottom thirds.
2. In a medium bowl, whisk together all dry ingredients.
3. In a large bowl, beat butter and sugar on low for 5 minutes until light and fluffy.
4. Add the egg and vanilla; beat on medium for 1 minute. Then pour in the milk and mix on low until combined.
5. Gradually fold in the dry ingredients until no flour remains, then stir in the raisins and nuts.
6. Scoop out 2 tbsp portions, roll into balls, and place on your baking sheets.
7. Bake for 10–12 minutes, rotating pans halfway through. Cookies should puff slightly, with golden-brown edges.
8. Let cool for 5 minutes before transferring to a wire rack.

Pair with a Vanilla Cake Batter Protein Shake  for the perfect cookies and cream treat, and enjoy every bite of this upgraded classic.

Bonus Tip:

Keep a batch of these on hand in the freezer. They make a perfect “healthier treat” that feels indulgent but supports your active lifestyle.