Whole Grain Muesli Cookies

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I really love Muesli. It is such a great, healthy way to start your day. Did you also know it is great in a variety of baked goods as well? Over the next few weeks I will show several. The Whole Grain Muesli Cookies will be the first recipe. They are simple to make, tasty and very healthy. Yes they still have butter and sugar, you can sub these out for coconut oil and another sweetener if you prefer, but I was going for a certain texture, so I stuck with what I know.

The muesli is from a local company Anew Foods. You can buy the muesli directly from their site, or they even sell on Amazon. Before they approached me recently as a food blogger, I had already bought a package of their muesli at out Boise Farmer’s Market and loved it! So, there was no way I could resist. I have been enjoying it for breakfast, but also wanted to branch out with some baked goods as well.

These are made just like a traditional cookie. Start by creaming your butter and sugar. I love to use a dark brown sugar in almost all my baked goods, but light brown works as well.

This can be done with a hand mixer, stand mixer or by hand. If you are up to the challenge and want a good arm workout, you should go for it! I preferred the easy way out…

Next is eggs and vanilla. After the eggs are added, this is where you need to be mindful of how much you mix. You will want to only mix just to incorporate. If you are using a stand mixer. Don’t add the eggs and walk away. If it is overmixed at this point, the cookies will get really tough.

With your dry ingredients, they can be mixed in a separate bowl. I didn’t want the extra dish, so I mixed it right on top of the wet ingredients. All you need to be mindful of is to mix the baking soda and salt into the flour (on top) first, then mix it all together with the wet.

I used the cherry coconut for the cookies, but any flavor you prefer will do.

Being mindful to keep my leaveners on top (in this case that is the baking powder and baking soda).

Scoop on to a parchment lined baking sheet. You can scoop directly on to the baking sheet or even silpat, but I prefer parchment. Portion scoops are my favorite for scooping. When are you are baking multiple baked goods on a sheet pan, it is good to make sure they are the same size. Then they will all bake the same. Here is my favorite scoop- for cookies I either use the medium or small scoop.

I also added extra dried cherries and chocolate chips to my mix. My boys have a preference for them.

Here are the finished cookies.

I was able to save a few of these for breakfast, I feel like they are that healthy, but most of them were demolished by the boys as soon as they got home from school.

They have such a great texture and flavor! Plus aren’t these whole grain muesli cookies just so pretty?!?

Any type of muesli will work well in this recipe. It is really a matter of personal preference.

If you are looking for other cookie options- here are some of my recent favorites- double chocolate cookies…. linzer cookiescitrus pizzelles.. That is if you need anything different that these tasty Whole Grain Muesli Cookies?!?

If you are taking opinions from a couple teenage boys, they highly recommend these cookies with a tall glass of cold milk!

Whole Grain Muesli Cookies

These delicious cookies are very similar to an oatmeal raisin cookie, but even better in my opinion!
Course Dessert
Cuisine American
Keyword healthy cookies, muesli cookies, whole grain cookies, whole grain dessert, whole wheat cookies, whole wheat desserts
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 30 servings
Author Amy- A Red Spatula

Ingredients

  • 3/4 cup butter, softened
  • 3/4 cup brown sugar I love the flavor of dark brown, but use light brown if you prefer.
  • 2 eggs
  • 1 1/2 teaspoon vanilla
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 3/4 cup whole wheat pastry flour You can use a traditional red or white whole wheat flour, but I prefer the texture of the pastry flour for cookies. It is lower in protein and makes for a more tender texture.
  • 2 cup muesli of choice
  • 2/3 cup chocolate chips optional
  • 1/2 cup dried cherries also optional

Instructions

  • Preheat oven to 350 degrees.
    Line 2 baking sheets with parchment or silpat.
    In a medium sized mixing bowl, add butter and sugar. Beat on medium high until light and fluffy. Add in eggs and vanilla. At this point, only mix to combine. You don't want to overmix here.
    Now, you can either mix you dry goods in a separate bowl, or do like I did and keep it all in one bowl. Here is how I keep it to one bowl- add muesli first, on top of the dry goods. Next is the flour, add this in a mound on top. Add your baking powder, soda salt and cinnamon on top of this. Mix the spices and leaveners on top with just the flour. Once they are mixed, mix the dry and wet. Again, only mixing to combine.
    Now, scoop onto the baking sheets, I did a 3×4 row. 3 cookies across and 4 down. A total of one dozen per baking sheet.
    Bake for 9-12 minutes. I like mine on the softer side, so I always opt to bake a little less time.
    Allow it to cool for just a few minutes on the baking sheet before transferring to the cooling rack.
    Now, according to my boys, these cookies are best served with cold milk. Give it a try! It wont' disappoint!
    Now, sit back and enjoy. You deserve it!

About The Author

Amy