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  • Gluten-Free + Vegan Recipe | Muesli Cookies

    by Courtney West on March 11, 2014

    IMG_0006 I’m a total granola/muesli lover through and through.  Most of the year (when it’s not cold out), I’m chowing down on granola or muesli for breakfast.  And honestly, sometimes for lunch or dinner if I’m feeling lazy.  Even though I make my own, I’m always itching to try new ones and see what combinations of nuts and fruit they use.  It’s because of my love for granola and muesli that I made what I’ll dub a “muesli cookie “the other day when I had a hankering for something sweet.

    These cookies are more like a cross between banana bread and a granola bar.  The banana makes them just sweet enough and you get awesome flavor and texture from the typical muesli ingredients (i.e. oats, nuts, dried fruit).  These are a cinch to put together and you can easily customize them by using your favorite nuts and dried fruits.  And, if you have a sensitivity to oats, you can use all quinoa flakes.  It’s a win-win for pretty much everyone!

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    Muesli Cookies

    notes: I find the cookies are sweet enough with the banana, but if you want a little more sweetness, add a tbsp or two of maple syrup or agave.  If you don’t like the taste of bananas, or don’t have one lying around, you can sub in 1/4 cup of unsweetened applesauce, but you will probably have to add a bit of sweetener.  

    Ingredients:

    • 2 tbsp melted coconut oil
    • 1 medium extra-ripe banana
    • 1 teaspoon vanilla extract
    • pinch of sea salt
    • 1/4 cup almond meal
    • 1/2 cup oats
    • 1/4 cup quinoa flakes (or additional oats)
    • 3 tbsp dried cranberries, coarsely chopped
    • 3 tbsp dried goji berries. coarsely chopped
    • 3 tbsp whole raw almonds. coarsely chopped

    IMG_0004 Instructions:

    Preheat your oven to 350 degrees and line a baking sheet with parchment.  Combine the coconut oil, banana, vanilla extract, and sea salt in a bowl and mash until smooth.  Add the remaining ingredients and stir until everything is combined and the mixture sticks together.  Place mounds about 2 tbsp in size on your lined sheet and gently flatten them with your fingers.  Bake for 15-17 minutes until the bottoms are golden and the tops have firmed a bit (they will firm up more as they cool).  Cool on the pan for 15 minutes before moving to a cooling rack.  Makes about one dozen small/medium sized cookies.  Keep leftovers in an airtight container.

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    About Courtney West

    Hi I’m Courtney! I'm the owner and creator behind Sweet Miscellany, a very small baking venture based out of Longview, Texas. I specialize in creating vegan, wheat free, and gluten free treats as well as seasonal jams and preserves. Originally I began with the intention of creating healthier sweets made from whole foods and "better for you" ingredients. As my brother, sister, and I had to give up gluten, I began to see the need for more gluten free, wheat free, and vegan baked goods. My baking evolved (and is still evolving) to be able to provide a wide variety of baked goods and desserts to those that may not be able to enjoy conventional sweets. Having to be gluten free or choosing to be vegan (or being both!) should not mean that you have to be deprived of anything, especially dessert! The transition to baking gluten free and vegan has been quite the learning process, but it has taught me that anything is possible as long as I keep at it.

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  • { 1 comment… read it below or add one }

    Emma March 14, 2014 at 6:01 am

    These look great. Fab that there’s no extra sweetener, just the fruit alone. And I love how simple they are to put together :)

    Reply

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