A simple, quick bake cookie made using your blended Botanical Kitchen Muesli. These cookies are low sugar apple sauce sweetened with a touch of maple; add raw sugar if you need more sweetness. You can make your own Pumpkin Spice blend if you would like!
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Botanical Kitchen Muesli Cookies
PREHEAT OVEN 350F | 175C. LINE a half sheet pan or cookie sheet with parchment paper.
WHISK Wet Ingredients in a bowl.
ADD MUESLI + Dry Ingredients. MIX well to combine, breaking up clumps of oat flour with a fork.
DROP into tablespoon-size scoops onto a lined sheet pan or roll into balls and flatten slightly.
BAKE 15-18 minutes until golden.
COOL on wire rack; they will crisp up a little as they cool.
STORE in an airtight container once completely cooled.
** DIY HOMEMADE OAT FLOUR; in a blender or food processor, blitz 2 cups rolled oats until it forms a fine (not coarse) “flour” consistency.
USE Botanical Kitchen Muesli or any muesli you like.
SWEETNESS – these cookies are low in sugar so if you need more sweetness, add raw sugar to taste or chocolate chips or raisins.
*VEGAN Eggs = chia seeds or ground flaxseed 2tbsp + 6 tbsp water; mix and rest 5mins to form a “gel”.
NUT or SEED BUTTER – use peanut, almond, sunflower seed, tahini etc.
ADD chopped walnuts, pecans, cashew pieces.
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