Lovely muesli cookies are perfect at breakfast or afternoon snack. These cookies are really easy to make gluten-free.
If you can start your day having cookies, you should definitely start your day having cookies. All perfect cookies are crunchy out and soft in and there muesli cookies don’t make an exception to the rule.
I cleaned and organized my pantry and found five different packs of muesli. I have been trying to find good gluten-free muesli to go with greek yogurt I enjoy so much, but they all tend to have something imperfect that makes then not my favorites.
Good muesli is nutty, seedy, and fruity, not just an assortment of meals and flakes. Especially, good muesli has a lot of raisins or bits of dates or both. But raisin-free muesli is boredom in a form of food.
I must admit that the best muesli cookies are baked in perfect muesli. Feel free to add a spoonful or two of raisins in the cookie dough when baking these, if your muesli of choice is raisinless.
A funny story about raisins: my little boy doesn’t like them and never has liked them. When he was potty trained in kindergarten, the teachers tried to convince him to pee in the potty promising him some raisins. The poor boy tried to hold it the whole day to avoid the cruel punishment of raisins! 😀
If you are into healthy cookies try these too:
3-Ingredient Coconut Cookies
Peanutbutter Ginger Cookies
Vegan Salted Caramel Cookies
- ¾ cups muesli
- ¾ cups oat flour
- 4 tablespoons coconut sugar
- 1 tablespoon baking powder
- 2 tablespoons butter (o ghee or coconut oil melted)
- 4 tablespoons water (or milk or apple juice)
- 1 egg
- Preheat the oven to 180 C / 350 F.
- In a medium sized mixing bowl combine together muesli, oat flour, coconut sugar and baking powder.
- Stir in the butter and the liquid.
- Add the egg and mix well.
- Use a cookie scoop to form cookies on a baking tray lined with baking paper.
- Bake for 12-13 minutes.
- Let to cool on a cooling tray.