Muesli Cookies
These 100% vegan cookies are super simple to make - just 7 ingredients and 15 minutes. Sweet, moist and deliciously crisp on the outside while soft on inside... yum!
Servings 16 cookies
Calories 142kcal
Ingredients
Dry
- 1 c natural muesli OR oats
- 1 c wholemeal spelt flour OR quinoa/buckwheat flour
- ½ c sultanas
Wet
- 5 tbsp extra virgin coconut oil melted
- 5 tbsp almond butter
- 1 apple grated, including the juice
- ½ banana
Optional
- 1 tsp baking powder
- 1 tsp cinnamon
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 180°C on fan bake.
- Mix the dry ingredients (muesli, flour and sultanas) in a bowl. Add the baking powder and cinnamon here if using.
- In another bowl, mash the banana and mix in the other wet ingredients (coconut oil, ABC butter and apple). Add the vanilla extract if using.
- Pour the wet ingredients into the dry and mix gently until just combined (don't overmix to avoid getting a dense cookie).
- Using lightly floured (or slightly wet) hands, roll the mixture into heaped tablespoon sized balls and place on a floured tray. Press down on each cookie with the back of a fork to flatten.
- Fan bake at 180°C for 13-15 minutes until just slightly golden, then remove. Leave to cool for a few minutes on the tray (they'll start to firm up), then move to a drying rack to cool.
- Enjoy warm with your favourite hot beverage. Or save for later (just remember to toast them back up to their original glory, for optimal eating pleasure).
Notes
- Make it paleo: use quinoa flakes instead of oats and quinoa or buckwheat flour instead of spelt flour.
- Make it gluten free: use quinoa or buckwheat flour which are both 100% gluten free - I personally love the flavour of the spelt though! Note oats do contain a type of gluten (called avenin), but again most people are very able to digest it even Coeliac's. You will know your own bodily responses so go with those. They also can be substituted with quinoa flakes.
- Make it nut free: use tahini instead of almond butter.
- You could use Cashew Coconut Butter instead of almond butter, or even ABC butter (Almond, Brazil and Cashew) for great nutritional variation.
- These are best on the day of baking when still slightly warm, as the banana and apple content softens them slightly on subsequent days. You can still happily keep them for up to a week though, just pop them in the toaster or oven to refresh them back to their warm crispy state just before eating.
Nutrition
Calories: 142kcal | Carbohydrates: 16g | Protein: 3g | Fat: 8g | Saturated Fat: 4g | Sodium: 2mg | Potassium: 140mg | Fiber: 3g | Sugar: 5g | Vitamin A: 6IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 1mg