Muesli cookies

Whole grain biscuits without industrial sugar

Today there are cookies again! Super tasty muesli cookies. What could be better than the smell of delicious cookies wafting through the apartment in dreary January weather? This time in the slightly healthier version with muesli, wholemeal flour, honey and without refined sugar. Super tasty and pure soul food ... ♥

Müslikekse, leckere Cookies ohne Industriezucker mit Vollkornmehl aus Dinkel

Muesli cookies

Despite the healthier ingredients, the muesli cookies taste really great and are neither dry nor boring. I used freshly ground emmer wholemeal flour for the flour. But other ancient grains also go well, such as spelled or yellow wheat. If you don't have all of this at home, you can just use normal whole wheat flour. When it comes to muesli, you can simply use your favorite muesli. I prefer to use a hearty fruit muesli for these cookies. The cereal cookies are rather soft, which is typical for cookies. If you prefer crispy cookies, you would have to use regular white table sugar for the recipe.

These muesli cookies are not only delicious, but also very easy and quick to bake. All you have to do is make it into the cookie jar without being fed beforehand. With us they really never survive long! As is usual with cookies, the dough does not have to be cooled for a long time and is therefore quickly “mixed”. They are ready after a maximum of 15 minutes of baking and can be fed straight away after a very short cooling time. Still slightly warm with a glass of milk, tea or a cappuccino ... yummy!

Müslikekse, leckere Cookies ohne Industriezucker mit Vollkornmehl aus Dinkel

Cookie-Liebe

You can of course find a whole range of cookie recipes on Cookie and Co. That is why there is also a separate category for it Recipes for cookies. Not surprising with the blog name, is it? Here is an overview of my favorite cookies:

Maybe you would like to try one or the other recipe ?! But be careful: everyone is absolutely addictive! ♥

Müslicookies ohne Industriezucker mit Vollkornmehl aus Dinkel
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Muesli cookies (whole grain)

  • Prep Time:
    10 mins
  • Cook Time:
    15 minutes
  • Total Time:
    25 minutes
  • Yield:
    20 piece
  • Category:
    Cookies, yeast pastries, biscuits, trifles, sweets
  • Cuisine:
    American, American
 piece

Ingredients

  • 125 g soft butter (in pieces)
  • 90 g Vollrohrzucker (oder brauner Rohrzucker / Kokosblütenzucker)
  • 40 g flüssiger Blütenhonig
  • 100 g Müsli nach Wahl (z. B. Früchtemüsli)
  • 100 g Vollkornmehl (z. B. Emmer oder Dinkel)
  • 1 Egg (size M)
  • 1 Teaspoon vanilla extract (or 1 prize ground vanilla)
  • 1 Teaspoon cinnamon (optional)
  • 1 Prise geriebene Tonkabohne (optional)
  • 1 Teaspoon baking powder
  • 1 pinch of salt
  • 80 g Mandeln / Nüsse, geröstet 

Instructions

Den Backofen auf 160 °C Heißluft (180 °C Ober-/Unterhitze) vorheizen.

Teigzubereitung herkömmlich

  • Für den Teig Mandeln / Nüsse grob hacken oder einfach nur grob zerdrücken.
  • Mix the butter with the honey, whole cane sugar, vanilla extract, salt and the egg until frothy.
  • Add wholemeal flour, muesli, possibly cinnamon and tonka bean as well as the baking powder and mix everything together to form a homogeneous dough.
  • Zuletzt die Mandeln / Nüsse hinzugeben und kurz unterheben.

Dough preparation in the Thermomix

  • Mandeln / Nüsse in den Mixtopf geben, für 2−3 Sek. | Stufe 5 grob zerkleinern und umfüllen.
  • Put the butter with the honey, whole cane sugar, vanilla extract, salt and the egg salt and the egg frothy in the mixing bowl, 40 seconds | Level 4.
  • Add wholemeal flour, muesli, possibly cinnamon and tonka bean as well as the baking powder and hold for 20 seconds | Mix level 4 to a homogeneous dough.
  • Zuletzt die Mandeln / Nüsse hinzugeben und für 20 Sek. | Stufe 4

to bake

  • Spread the dough with two teaspoons, leaving enough space between them, on two baking sheets lined with baking paper. (I like to use a small ice cream scoop for this.)
  • Anschließend im vorgeheizten Backofen für etwa 12-15 Minuten backen. (Bei Ober-/ Unterhitze müssen die Cookies nacheinander gebacken werden.)
  • You're done when the edge starts to tan slightly.
  • Let the finished cookies cool down briefly on the trays, then carefully remove them.

Keywords: bake, cookies, spelled, wholemeal spelled, simple, emmer, pastries, oat cookies, oat cookies, oat flakes, oat biscuits, hazelnuts, Ikea, biscuits, children, muesli, wholegrain rye flour, fast, ancient grains

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2 thoughts on “Müsli Cookies”

  1. Hello Sonja!
    I baked your cookies the day before yesterday ... but thought: Huuiii - really rich!
    Therefore butter, sugar and honey are reduced a little and they taste very good with them too!
    By the way, I took granola.
    The hazelnuts .. your information about chopping in the Thermomix was not enough for me ... I have probably "shredded" at least 3 times, since whole to half hazelnuts are still available.
    Because I had reduced the butter, the biscuits probably didn't run on the baking sheet either ... but remained so small heaps - similar to macaroons - which I don't see as a disadvantage 😉

    Best regards - Birgit

    1. Dear Birgit,

      the hazelnuts should also only be very roughly chopped. Rather chipped. The roasted nuts that I use most of the time are rather soft, the times are enough. I would like to add another note for other nuts. How small is ultimately a matter of taste.
      In the crunchy muesli you usually have not a little sugar and fat in it, that would certainly have become too sweet according to the recipe.
      I used an unsweetened fruit muesli with lots of whole grain flakes.

      Best regards and have a nice weekend,
      Sonja

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