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Muesli Cookies
[Vegan]

Author Bio

In her new book, Less Meat, More Plants, carnivore turned flexitarian Annabelle Randles delivers a... Read More

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Muesli Cookies
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Muesli Cookies
screen-shot-2023-10-10-at-3-25-22-pm
Image Credit: Annabelle Randles/ Annabelle Randles
https://www.amazon.com/Less-Meat-More-Plants-Sustainable/dp/1628604948/?tag=onegrepla-20

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    Muesli Cookies [Vegan]

    12-14
    20
    Dairy Free
    Vegan

    These super simple cookies—naturally sweetened with raisins, banana, and orange juice—are a delicious healthy treat that you can enjoy as a snack or even for breakfast. Ready in about 30 minutes, they can be eaten warm or cold.

    Ingredients You Need for Muesli Cookies [Vegan]

    • 1/2 cup (65g) white spelt flour
    • 1/2 cup (65g) whole-meal spelt flour
    • 1/2 cup (70g) raisins
    • 1/2 cup (50g) rolled oats
    • 1/3 cup (40g) chopped raw hazelnuts
    • 1/4 cup (30g) flax meal
    • 2 tablespoons raw pumpkin seeds (pepitas)
    • 2 tablespoons raw sunflower seeds
    • 1 teaspoon baking powder
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon salt
    • 1/2 cup (110g) mashed overripe banana (about 1 medium banana)
    • 1/3 cup (80ml) pure maple syrup
    • 1/4 cup (60ml) virgin coconut oil, melted
    • 1 teaspoon pure vanilla extract
    • Grated zest of 1 orange
    • 3 tablespoons fresh orange juice
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    How to Prepare Muesli Cookies [Vegan]

    1. Have one oven rack in the middle of the oven and a second rack in the bottom half. Preheat the oven to 350°F (180°C). Line 2 cookie sheets with parchment paper.
    2. In a large bowl, mix together the flours, raisins, oats, hazelnuts, flax meal, pumpkin seeds, sunflower seeds, baking powder, cinnamon, and salt.
    3. In another bowl, mix together the banana, maple syrup, coconut oil, vanilla, orange zest, and orange juice.
    4. Stir the wet ingredients into the dry ingredients until well combined.
    5. Place 2 heaping tablespoons of dough on a cookie sheet. Flatten the dough to a circle about 2 1/2 inches (6cm) in diameter. Repeat with the rest of the dough, placing 6 or 7 cookies on each sheet. Make sure they all are similar in size and thickness so they bake evenly.
    6. Bake the cookies for 15 to 20 minutes, until slightly golden, switching the pans midway through baking. Remove from the oven and let cool on the pans for 5 minutes.
    7. Enjoy while still warm, or transfer the cookies to a wire rack to finish cooling. Store the cooled cookies in an airtight container on the counter; they’ll keep for up to 3 days.

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