Straight from the bag of Bob’s Red Mill’s Gluten Free (GF) MUESLI comes this recipe, except for a couple of substitutions. My first thought when I bought the bag was to make hot cereal with it, but I read the ingredients of the Gluten Free Muesli Cookie recipe that’s on the side of the bag and I knew I had all the ingredients to make the cookies, so I did. They came out crispy and flaky which to me is the perfect cookie for dunking!! If you’re into dunking your cookies in something hot, i.e. coffee, then you’ll want to bake these…and you might not want to share….I’m just saying…
Gluten Free Muesli Cookies
- 1 cup butter, soft
- 1 cup sugar
- 1 tsp sea salt
- 2 eggs
- 1 tsp vanilla extract
- 2-1/4 cups Bob’s Red Mill Gluten Free All Purpose Flour OR any other GF APF*
- 3/4 tsp xanthan gum
- 1-1/2 tsp ground ginger
- 1/2 tsp ground allspice
cups Bob’s Red Mill Gluten Free Muesli OR your own concoction of muesli
(GF rolled oats, raisins, sunflower seeds, dried cranberries, dried
apples, brown rice crisps, almonds, coconut, pumpkins seeds) OR any
other nut or seed you would like to add.
* As you can see from the picture of ingredients here, I substituted the flour I had on hand, and that’s perfectly fine. I learned from the well known Chief Rick Bayless that a recipe is not set in stone, and you can use whatever ingredients you have on hand – make it simple. I go by this every time I want to bake.
Preheat oven to 350 degrees. Spray two baking sheets with oil or line with parchment paper.
Cream butter, sugar and salt until just combined.
Add eggs and vanilla and mix to combine.
Add muesli and continue to mix until thoroughly combined.
Scoop cookies onto prepared baking sheet (about 2 Tbsp per cookie) and bake for 15-17 minutes until the edges are slightly brown. Let cool. Makes 32 cookies.
These are serious dunking cookies. It’s the only way I will eat them!!
To make these Dairy-Free substitute the 1 cup butter for 1 cup applesauce.