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Muesli cookies

Breakfast45 minutes30 people70 calories
1/52/53/54/55/5 (1 votes)
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By Ascen Jimenez

We love to do cookies and even more so at this time of year, when turning on the oven is a pleasure. Today's are simple since, to shape them, we are not going to use a mold, just a couple of spoons.

They have butter and muesli. The muesli that I use has oats, raisins, banana, apple, almonds and some other piece of dried fig, but you can use the muesli that you like the most as long as it is not sugary.

It's a good recipe to do with children. Do not hesitate to ask for their help!

Muesli cookies

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Perfect for breakfast or a snack.

Muesli cookies
  • Ascen Jimenez
  • Kitchen: Modern
  • Recipe type: breakfast
  • Calories: 70
  • Rations: 30
  • Preparation time:
  • Cooking time:
  • Total time:

Ingredients

  • 125 g butter in pieces
  • 100 g of wheat syrup (can be substituted for maple syrup or honey)
  • 150 g of muesli (unsweetened)
  • 150 g of flour (can be whole wheat flour)
  • 1/2 teaspoon of baking soda
  • 35 g of whole cane sugar
  • A teaspoon of apple cider vinegar

Preparation

  1. We preheat the oven to 160º and put greaseproof paper on two baking trays.

  2. We put the butter and the wheat syrup in the glass. We program 2 minutes, 60º, speed 2.

  3. We lower with the spatula what has remained on the walls of the glass.

  4. Add the muesli, flour, baking soda and sugar. We program 10 seconds, left turn, speed 4.

  5. Add the vinegar and program again 10 seconds, left turn, speed 4.

  6. With one or two spoons we take portions of dough (1/2 tablespoon or a little more per cookie) and place them on the tray, leaving a separation between them. We crush them slightly with the back of the spoon.

  7. Bake at 160º for 12 minutes or until we see that they are golden.

  8. We take the trays out of the oven and let the cookies cool before putting them in a jar or on a plate.

More information - Rice pudding and raisins for Christmas


Discover other recipes of: Egg intolerant, Cake shop

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  1.   Sales said
    ago 4 years

    And how could they be made without butter?

    Reply to Sales
  2.   bianaca101 said
    ago 4 years

    Well, I just made them, they can be eaten, but for my taste, a little dry, next time I will put eggs too, to see if they come out a little more fluffy ...

    Reply to Bianaca101
    1.    Ascen Jimenez said
      ago 4 years

      Great! The good thing about making homemade cookies is we can "tune" them until we find the texture that we like the most. A hug

      Reply to Ascen Jiménez