Recipe Time: Bob’s Red Mill ‘Muesli Cookies’

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!

Butter and sugar, eggs and vanilla, all beaten up good!

Butter and sugar, eggs and vanilla, all beaten up good!

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.

Mmmm cookie dough.

Mmmm cookie dough.

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
2 Eggs
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.

A brigade of cookie dough balls.

A brigade of cookie dough balls.

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.

Cookies and coffee.

Cookies and coffee.

About The Amusing Muse

Deep thinker whose mind operates at warped speed. Philosopher pondering the big (and little) things in life. Storyteller. Office Ninja. Model. Teller of bad jokes. User of big words.
This entry was posted in Baking, Blogging, Gluten Free, Musings, Personal, Random Thoughts and tagged , , , , , , , . Bookmark the permalink.

12 Responses to Recipe Time: Bob’s Red Mill ‘Muesli Cookies’

  1. Your making me hungry.

  2. I’m really glad you mentioned this, because I was scoping out the BRM Museli as well. (I wish they had samples of new products, because damned if I’m going to commit to spending a butt-load of money on a GF product I’ve never tried before.)

    I also completely agree with you on the issue of chocolate: it makes everything better. While those museli cookies do sound good, I’m on board with the idea that they’d be better with chocolate! 😉

    • The muesli is tasty, at least in the cookies as I haven’t ventured into making MUESLI for breakfast, not yet anyway. Now that I’m thinking about it… the addition of chocolate chips and maybe some dried cranberries or at least more raisins would make those cookies POP! Maybe a touch more coconut as well. I love “loaded” cookies.

      I did just make Gluten Free Pantry’s Chocolate Chip Cookies from a box yesterday. They were… passable. Like a lot of gluten free things – they were a touch gritty and you get that “rough” feeling in the back of your throat a touch (but maybe that’s just something that happens to me). They’ll do in a pinch, but Mr. Muse is attempting to modify and improve HIS chocolate chip cookies that pre-no-gluten, he used to mix up from memory. Right now, Mr. Muse’s cookies beat the box mix.

  3. Molly says:

    Not everything can be chocolate, sadly. But we can all do our best to surround ourselves with it as much as possible. (Actually, though I like chocolate, I’m more of a white chocolate fan myself—is that sacrilege?)

    • LOL I think that does fall into sacrilege – mostly because it’s not actually chocolate. 😉

      I’m a dark chocolate person, though I appreciate milk chocolate as well… and white chocolate on some level.

  4. aging cowgirl says:

    Put that white chocolate with macadamia nuts and I’m all over that! Yum!! Oh, never mind – I’ll just have some granola with raisens.

  5. I think you idea to load up the recipe is a great idea. They look delicious, but I with you on the chocolate thing.

  6. Lorraine P says:

    I just pulled the first batch out of the oven. These are fantastic! I had to make some substitutions because I ran out of allspice and don’t usually keep zanthan gum on hand. I used pumpkin spice instead of allspice and ground chia seed instead of zanthan gum. I also saw your note about the brown sugar and went with it. They are so good! I would definitely eat these as breakfast cookies! Thanks for posting!
    PS: The first batch didn’t spread, so after that, I flattened the cookies before baking. Turned out beautifully!

    • Hi Lorraine! I’m glad they turned out for you and nice variations with the chia seed and pumpkin spice! I think I will have to revisit this recipe – maybe with the pumpkin spice this fall. 😀

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