These little cookies, inspired by that ever popular breakfast, are the perfect mid-morning, mid-meeting, mid-running-out-of-the-house snack for busy guys and gals on the go. They’re jam-packed with fibre, complex carbohydrates and healthy fats – sure enough to fuel you for the day ahead.
If raisins or sultanas aren’t your thing, you could try chopping up some dates, or dried apricots instead.
Muesli cookies
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Ingredients
- 100g gluten-free rolled oats
- 180g gluten-free oat flour (blitz gluten-free oats in food processor)
- 1⁄4 tsp of cinnamon
- 1 tsp of baking powder
- pinch of salt
- 50ml maple syrup
- 1 tsp of vanilla extract
- 25g pumpkin seeds
- 50g dried cranberries
- 30g raisins (or sultanas)
- 175g applesauce
Instructions
Preheat the oven to 180°C, and line 2 baking trays with parchment paper.
In a mixing bowl, combine the oats, oat flour, cinnamon, baking powder, salt, pumpkin seeds, dried cranberries and raisins.
In a separate mixing bowl combine, maple syrup, vanilla extract and applesauce.
Pour the wet ingredients into the dry and mix until well combined. (Use your hands if you need to).
Roll the mixture into approximately 10 balls and place on the lined baking tray.
Using a spatula, flatten them into cookie shapes, and place in oven for 9 minutes.
Turn cookies over and bake for a further 9 minutes until golden in colour.
Remove from the oven and place the cookies on cooling rack to cool, and enjoy!
