Breakfasts, Desserts, Snacks

125

Muesli Cookies + How to Make Almond Butter

I’m pretty sure I know what you’re thinking: “I thought muesli was some weird health food, what is it doing inside a cookie?!” Well, you’re right- muesli is some weird heath food (technically it is a breakfast dish based on oats with nuts, grains and dried fruit served with milk or yogurt) but it actually makes for a really great cookie base! The results are like oatmeal raisin cookies with a kick! My favorite part of this recipe is yes, these cookies can be a healthy dessert, but they actually make for a pretty great breakfast/snack too. I like to grab them when I’m running out the door to work, they’re very easy to consume while also driving a car (a thermos of hot coffee on the other hand…) My second favorite part of this recipe is the fact that it got me to explore making my own almond butter. The process really couldn’t be more easy. It’s almonds and nothing else. Are you scandalized? I know I was! But using almond butter from the jar never hurt a soul, don’t be embarrassed if you take this route. I strongly recommend you make these cookies and eat the first batch of warm, right off the baking sheet. Don’t even bother getting out the cooling wrack, you won’t need it. Then make another batch and take them on the go or eat off a plate like a civilized human (a respected, yet in my opinion slightly overrated attribute as it involves dirtying a dish).

Cookies (makes about 12; embellished slightly from Top With Cinnamon)

1/2 c. nut/seed butter  (from the jar or homemade- as I mentioned, I used almond butter)

1/3 c. honey

1/2 tsp ground cinnamon

1/2 tsp ground cloves

1/2 tsp ground ginger

1/2 tsp salt

1 tsp vanilla extract

1 egg

1 3/4 c. muesli

1/4 c. dried cranberries

1/2 c. flour

1/2 tsp baking powder

Preheat the oven to 350 degrees F and line a baking sheet with parchment paper. In a medium pot over medium heat, melt together the nut butter and honey until smooth. Remove from heat and stir in the cinnamon, cloves, ginger, salt and vanilla. Let the mixture cool for a few minutes, then beat in the egg. Add the muesli, cranberries, flour, and baking powder to the pot and stir until combined. Take heaping tablespoons of dough, roll into a ball and flatten slightly onto the baking sheet. Repeat with the rest of the dough, spacing the cookies about 1 inch apart. Bake until golden brown underneath, 6 to 8 minutes. Transfer the cookies to a wire rack to cool completely, then store in an airtight container for up to 5 days.

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