I’m always looking for a healthy cookie recipe, so when I found this one, I had to try it out. I randomly found this recipe the other day, and just the pictures on the website made me want to try them. The recipe is from The Kitchn, and I’m pretty sure the blogger created this recipe herself (and did a great job I might add). I highly recommend checking out the entire website.
Pictured above are some of the ingredients I used. The original author added an excellent note about how to substitute muesli if you can’t get your hands on it, so I’ll add that in here: “If you don’t have any muesli on hand, replace with 1 cup of rolled oats plus 1/2 cup of dried fruit and 1/4 cup of chopped nuts and seeds.”
I’ve made a lot of cookies and these were definitely one of the simplest. Sometimes healthy cookies can get extremely complicated and confusing for even the most seasoned of bakers. It does take a little arm strength, but it’s definitely worth it. They are a nice sweet, but not too sweet, snack. I bet they would be delicious crumbled over a bowl of vanilla ice cream for dessert.
I followed this recipe almost exactly, I just added a little more vanilla extract and made the cookies a little smaller. I’ve seen several different Muesli mixes and they all have different ingredients. I would recommend looking around for one that has ingredients you prefer and doesn’t have any unnecessary ingredients (if you know what I mean). The one I used had slivered almonds, sunflower seeds, and raisins.
Muesli Snacking Cookies:
Recipe from: The Kitchn
Active Time: 20 to 25 minutes; Baking Time: 6 to 8 minutes, each batch
Amount: about 24 cookies
- 1/2 cup natural nut or seed butter *I used natural peanut butter
- 1/3 cup honey
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 1/2 teaspoons vanilla extract
- 1 egg
- 1 3/4 cups unsweetened muesli
- 1/2 cup whole wheat flour
- 1/2 teaspoon baking powder
1. Preheat over to 350°F . Prep a cookie sheet with wax paper.
2. Add natural nut or seed butter and honey to a medium saucepan. (the one I used was too large) Over medium heat, while stirring, melt them together until smooth. Remove from heat and add cinnamon, salt and vanilla.
3. For this next step you will have to let the mixture cool a little. I suggest about 5 minutes, or until you can touch the mixture without burning yourself. When the mixture has cooled a little, add the egg and mix until smooth. Be sure to start mixing right away, unless you want scrambled eggs in your cookies.
4. In a separate small bowl, mix together muesli, flour, and baking powder. Then add to the saucepan mixture and mix until combined.
5. Place tablespoon sized balls of dough on a prepped cookie sheet about 1 1/2 inches apart. (I used a tablespoon sized ice-cream scooper) Flatten them out slightly, as picture above. Bake for 6-8 minutes or until the bottoms are golden brown. Repeat with the rest of the dough.
*I did notice the cookies were still soft even though they were done, but they harden when cooled.
6. When finished baking, let cool completely on a cooling rack. Store in a airtight container for up to 5 days, if they last that long. Enjoy!
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