The other week as I was perusing the aisles of Whole Foods, I happened upon a mid-aisle display of Bob’s Red Mill’s Gluten Free Muesli. My Swedish friends often regale me with stories of muesli for breakfast and I have to say that I was curious. So I picked up a bag, read how to make muesli for breakfast, and then spotted a GF Muesli Cookie recipe on the side. Cookies AND breakfast? Sold!
The cookies are lightly spiced with ginger and allspice and the muesli gives a toothsome feel. They were pleasant cookies to have around and a nice change from chocolate or chocolate chip. However, we’re chocolate and chocolate chip devotees in our house, so these ended up in the “good, but they aren’t chocolate” pile. I’ll be hanging onto the recipe to make at least one more batch before deciding if I keep it around.
Chocolate! We can’t quit you!!!
The recipe as adapted from Bob’s Red Mill:
1 Cup unsalted Butter, soft
1 Cup granulated sugar (I think brown sugar* would give a more complex flavor)
1 teaspoon Sea Salt
1 teaspoon Vanilla Extract
2 1/4 Cups Bob’s Red Mill Gluten Free All Purpose Flour
3/4 teaspoon Xanthan Gum
1 1/2 teaspoon Baking Powder
1/2 teaspoon ground Ginger
1/2 teaspoon ground Allspice
2 Cups Bob’s Red Mill Gluten Free Muesli
Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
Cream butter, sugar and salt until just combined. Add eggs and vanilla extract and mix to combine.
Sift together flour, xanthan gum, baking powder and spices. Add to butter mixture and mix slightly. Add muesli and continue to mix until thoroughly combined.
Scoop cookies onto prepared baking sheets (about 2 tablespoons per cookie. I made mine 1 Tbs-size) and bake for 15-17 minutes (check at about 10 minutes for 1 Tbs-size cookies) until the edges are slightly brown. Let cool slightly on baking sheets then remove cookies to a wire rack to cool completely. Makes 32 cookies (or about 60 for 1 Tbs size).
*If you use brown sugar, you might need more flour and your cookies will melt down more when baking. Refrigerating the dough for a couple hours will help them keep their shape.