Muesli Cookies - Soft & Sugarless. Light, soft, crumbly melt-in-the-mouth cookies that are almost healthy enough for breakfast! A while ago I visited the Cambridge organic food company, and they very kindly gave me two bags of their prototype muesli to take home and try. Muesli Cookies are not like usual crunchy cookies, they are soft, melt-in-mouth and yes, they are wholesome. Just have two pieces with a cup of tea and you will really feel full. A really healthy and tasty way to suppress your hunger.
Remove them from the oven and allow them to cool.
Store well-wrapped at room temperature for several days; freeze for longer storage.
All perfect cookies are crunchy out and soft in and there muesli cookies don't make an exception to the rule.
You can cook Muesli Cookies - Soft & Sugarless using 9 ingredients and 13 steps. Here is how you cook that.
Ingredients of Muesli Cookies - Soft & Sugarless
- It's 500 g of almond-raisin muesli.
- Prepare 250 g of all purpose flour.
- You need 1 cup of milk.
- You need 2 of eggs.
- It's 1 tsp of baking powder.
- It's 3 pinches of baking soda.
- Prepare 1 tsp of cinnamon powder.
- You need 5 tbsp of honey.
- It's As needed of melted butter to grease.
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. Using a spatula, transfer the cookies to a wire rack and allow to cool. Sift flour, baking soda, and salt together and set aside.
Muesli Cookies - Soft & Sugarless instructions
- Mix all the dry ingredients together and keep aside..
- In a large mixing bowl, beat eggs with honey until properly blended..
- Now, pour the dry mixture to the blended eggs and mix properly. The mixture will be tight and thick, but don’t worry, it has to be like this. Let the mixture rest for 10 minutes..
- Spread baking paper on a baking tray and grease with melted butter..
- Take 1 table-spoon of mixture at a time and adjust it to a round shape. Place it on the baking tray and press with your figures..
- While placing them on the baking tray, keep them atleast 2-3 centimeters apart..
- Unless your oven is a huge one, there is a chance that you won’t be able to bake everything at one go. Bake them in different batches..
- Preheat the oven in convection mode on 170 °C for 7-8 minutes..
- Place the baking tray in the centre of the oven and bake for 5 minutes on 150 ºC. Remove the tray from the oven and let it cool down for 2-3 minutes..
- Remove the cookies and place them on the wire rack. Place again on the centre of your oven and bake for another 5-6 minutes on 150 ºC. The baking time may vary from oven to oven. Ready your oven instructions properly..
- Once the baking time is over, insert toothpick to check if the cookies are properly baked. If the toothpick comes out clean, the cookies are done. If not, bake for some more time..
- Repeat the same process to bake all the batches..
- Once they are done, remove the cookies from the oven and let them cool down completely. Your Muesli Cookies are ready now..
Stir in the muesli, chocolate chips, vanilla, and sea salt until evenly combined. For the best soft and chewy texture, do NOT overbake these cookies! They're actually done baking when the centers still feel slightly soft and underdone. The oats get a bit soft and chewy, while I still get the crunch of the nuts and the sweetness from the fruit. Many folks like to prepare a muesli recipe overnight by combining the muesli with yogurt or milk, covering, and refrigerating until the morning.