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This Muesli Cookies recipe combines the wholesome goodness of muesli with pure cookie indulgence. They’re a little bit crunchy, a little bit chewy and 100% yummy!
These biscuits are great on many levels, but in particular because:
- You can use up the rest of that muesli that no one is eating
- You can convince yourself it’s a healthy-ish treat because muesli is an ingredient
- They’ll keep for up to a week in an airtight container
- You can decide whether to add choc chips or not, or even make your own variation (see some ideas below).
Ingredients for Muesli Cookies
To make up a batch of these cookies, grab your apron along with these ingredients:
- plain flour (all purpose flour)
- ground cinnamon
- desiccated coconut
- white sugar
- brown sugar
- bicarb soda
- hot water
- choc chips (optional – but not in my book!)
Find all ingredient quantities in the recipe card at the end of this post.
How to make Muesli Cookies
Start by pre-heating the oven to 190 degrees celsius/375 degrees fahrenheit.
You’ll also need to lightly grease two baking trays.
Sift, stir, melt, mix
Sift the flour and cinnamon into a mixing bowl.
Stir through the muesli, coconut and sugars.
Place butter and honey in a saucepan and melt over low heat.
Mix water and bicarb together and add to saucepan. The mixture will quickly froth. Once frothy, add to the dry ingredients in the mixing bowl and stir to combine.
Add the choc chips if you’re opting to include these and stir to distribute throughout the mixture.
Roll tablespoons of the cookie dough mixture into balls and place on the baking trays at least 3cm apart.
Bake for 8 minutes or until a golden colour.
Allow to cool completely on the tray for a crispier cookie.
If you want softer, place onto a cooling tray after 5 minutes.
- Use raw muesli, wholemeal flour and pepitas instead of choc chips for a healthier version
- Use chopped nuts instead of choc chips for a nuttier, crunchier version
- Use golden syrup or maple syrup instead of honey for a subtle flavour variation
- Double the cinnamon added for Cinnamon Muesli Cookies.
Q. How long will they keep?
These Muesli Cookies will last about a week if stored in an airtight container.
Q. Can you freeze these cookies?
Yes! Place in an airtight bag or container and freeze for up to three months.
Q. What type of muesli works best?
You can use any type of muesli. It will obviously affect the flavour, so if you’re buying muesli specifically for the recipe just buy one that appeals to you.
Q. Do you have any other cookie or biscuit recipes?
Plenty! You might like Classic Melting Moments, Honey Jumbles, Choc Chip Cookies, Milo Biscuits, Cornflake Cookies or Anzac Biscuits.
- 2 baking trays
- 1 cup plain flour (all purpose flour)
- 1/4 teaspoon cinnamon
- 1 cup muesli
- 1 cup desiccated coconut
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 125 grams butter
- 2 tablespoons honey
- 1 1/2 teaspoon bicarb soda
- 2 tablespoons hot water
- 1 cup choc chips (optional)
- Pre-heat oven to 190 degrees celsius/375 degrees fahrenheit.
- Lightly grease two baking trays.
- Sift the flour and cinnamon into a mixing bowl.
- Stir through the muesli, coconut and sugars.
- Place butter and honey in a saucepan and melt over low heat.
- Mix water and bicarb together and add to saucepan. The mixture will quickly froth. Once frothy, add to the dry ingredients in the mixing bowl and stir to combine.
- Add the choc chips if you're opting to include these and stir to distribute throughout the mixture.
- Roll tablespoons into balls and place on the baking trays at least 3cm apart.
- Bake for 8 minutes or until a golden colour.
- Allow to cool on the tray.