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Hermit Bar Cookies


"This recipe is probably 50 years old - Mom made it for us, and now I make it for our kids - they love these bars. Enjoy!"
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45 m servings 202 cals
Original recipe yields 20 servings (42 cookies)


  • Calories:
  • 202 kcal
  • 10%
  • Fat:
  • 5.6 g
  • 9%
  • Carbs:
  • 36.4g
  • 12%
  • Protein:
  • 2.5 g
  • 5%
  • Cholesterol:
  • 9 mg
  • 3%
  • Sodium:
  • 129 mg
  • 5%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  2. In a large bowl, cream together the shortening and sugar until smooth. Stir in the molasses and egg. Dissolve the baking soda in warm coffee; stir into the molasses mixture. Combine the flour, salt, cinnamon and cloves; Gradually stir into the batter. Mix in raisins. Form dough into 4 long strips lengthwise on the cookie sheets.
  3. Bake for 12 to 15 minutes in the preheated oven. Cool for 5 minutes on the cookie sheets then cut each strip into 2 inch bars while still warm.

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Read all reviews 64
  1. 72 Ratings

Most helpful positive review

These were very good-- I'd just make a few changes to make them even better! Add about 3/4 cups extra flour to make sure the dough is "dough-y" enough, and chill for half an hour before trying ...

Most helpful critical review

This was OK. I made it for a high school bake sale because the reviews were so good but then I was disappointed. If I had to describe it, without the raisins, the texture reminds me of the walls...

Most helpful
Most positive
Least positive

These were very good-- I'd just make a few changes to make them even better! Add about 3/4 cups extra flour to make sure the dough is "dough-y" enough, and chill for half an hour before trying ...

These cookies are delicious! Five tips I learned after baking them a few times: 1) Hermits are an antique cookie dating back to colonial times. White flour was not available until the late 180...

Much to my father's dismay, our local bakery outlet store (Freihofer's) discontinued making their Hermit Bar Cookies. I've tried several recipes and this comes the closest to the original. Whe...

Thank you so very much for a recipe that really brings me back to my childhood. My mother used to buy these cookies at for me the Danvers Port Bakery in Massachusetts as a treat! These are eve...

WOW! These are FANTASTIC!!! I love hermits, but I've never made them with coffee before. Holy cow did these receive a great amount of praise from the 20 people I served a double batch to. They ...

These are wonderful. My husband used to get them in the north end. A part of Boston Ma. as a child with his parents. The coffee is what makes the flavor. Like a rich spice cake. He is so happy I...

This is the real thing,I sugest you add more raisins.and eggwash the top (1 egg 1 tablespoon of milk whipped together with a fork before bakeing )use a pizza cutter to cut these also refriderate...

This recipe took me back to my hometown of New Bedford, MA where people even KNEW what hermits were. This is a great recipe. This is what I grew up with! The dough was a little mushy to work wit...

Different than any cookie I've made before, but nice. I don't generally like strong molasses flavors, but the coffee (I made it extra strong, almost like espresso) gives it an entirely different...