A cookie jar must! Bread flour and a bit of extra mixing give these apricot-studded hermits their signature chewy texture. Vegan with non-dairy milk option.
Whisk flours, baking soda, cinnamon, nutmeg, cloves, and salt in a large 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, spreading batter evenly with a spatula and ensuring 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, and store at room temperature for 3 days or freeze for up to 1 month.
If you cannot find maple sugar, try these with 1 cup dark pure maple syrup instead, and increase the bread flour to 1 cup plus 1 tablespoon. They will be a bit more cakey, but still quite delicious.