I had a bag of muesli sitting in the back corner of my cabinet for months. I bought it with the intention to dig into it right away, but then I fancied smoothies, fruity yogurt bowls or avocado bread for breakfast. So, I never dared to open the bag knowing that I will have one serving and the rest will sit there and attract food moths (oh yes, they really love muesli). I eyed the bag every now and then, peaked inside to check if it wasn’t attacked yet, until I grew really tired of watching over the muesli – I had better things to do! So, I decided that it was high time to repurpose it. I turned the muesli into cookies. Crispy, crunchy cookies, just sweet enough to not be overly sweet. Perfect decision! Now, if you have a lonesome, almost-forgotten bag of muesli somewhere, give these cookies a try, you’ll be surprised how tasty this little treat will be.
My muesli mix consisted of 45% dried fruit, cornflakes, puffed amaranth and sunflower seeds. You don’t need to have the exact same ingredients for the cookies to turn out great. But make sure that the mix contains about 45% dried fruit, or increase the amount of sugar you add to the recipe.
Crispy Crunchy Healthy Muesli Cookies
- 300 g muesli mine was gluten-free
- 2 heaping tbsp chia seeds
- 3 tbsp birch sugar
- 120 g silken tofu without the water
- Preheat your oven to 160° C / 320° F (fan on).
- Combine the dry ingredients.
- Add the silken tofu to the dry ingredients. Let the mixture sit for about 10 minutes.
- Line 2 baking trays with parchment paper.
- Scoop by the tablespoonful onto the prepared trays.
- Flatten each cookie slightly with the back of the spoon and incorporate all the runaways. The cookies are going to be crumbly at first, but they will hold together well after baking.
- Bake at 160° C / 320° F for about 15 minutes until they start to have golden edges.
- Leave to cool completely before enjoying them.