I love muesli. And I love cookies. And I love how well the both match. Those oatmeal cookies you get in the supermarket? YUM. However, when it comes to overnight oats, I definitely have a special favour for bircher muesli. And so, inspired by the famous swiss breakfast, I made these soft baked bircher muesli cookies.
To be honest, i never really used to like muesli when I was little and developed my love for it in my later high school years. Maybe because my mum or I’ve always preapared it “wrong”. And so I thought it tasted like a hard chewable, mouthfull of grains and some raisins. A bland flavour. No wonder I always rather liked mums stive top honey granola. Or the quite suggary breakfast cereals, we didn’t had too often, as they…well were just not so nutricious. But let’s be honest, who could resist a bowl of cacao puffs as a child? Or secretly covering the morning porridge in hot-chocolate powder (NOT to confuse with raw cacao powder) when no one was watching?
Anyways, so back to these cookies. There was one form in which I always liked muesli: oat- or muesli-cookies. Wheter they were crunchy or soft and chewy, fresh from a bakery. Unfortunately, we don’t have bakeries here that sell fresh oat cookies. We do have the ones from the supermarket that could do fine, but I love to create things myself, add a little twist on them and make them a little more “wholesome” but still delicious!
About these soft baked bircher muesli cookies
The ingredients are very simple and quite inexpensive. Yet you the result are chewy, soft cookies, not to sweet and a little fruity thanks to the apple. So basically a birhcer muesli in cookie form.
They also happen to be gluten free as well as oil free. To make the oats a little easier to digest, we’re going to soak them with some lemon juice in boiling water for a few minutes. If you prefer crunchier cookies with more bite to them you could easily swap the apple sauce for almondbutter (or any other nutbutter).
Feel free to give them your own twist by adding your favourite spices or a differnet muesli mix. You couold also turn them into a carrot-cake bircher version, by adding some grated carrot. However you prefer them, these cookies are really versatile.
I hope you give them a go the next time you an easy yet satisfiying and delicious snack/ dessert. Have them alongside your tea, coffe or hot chocolate or- to make it even mlore bircher-like”-with some yoghurt! Enjoy!
ALL THE BEST
soft baked bircher muesli cookies
Ingredients
- 120 g muesli mix (I used a bircher muesli mix)
- 110 g oat flour
- 120 g apple sauce *
- 1 Cup boiling water
- 1 Tsp baking powder
- 1/2 Tsp baking soda
- 1 Tbsp lemon juce
- 1 medium apple, grated (mine was around 150g after grating)
- 50 g coconut sugar **
- 50 g walnuts chopped
Instructions
- Preheat oven to 200C.
- In a large bowl pour boiling water over the muesli mix, add the lemon juice and let everything soak for 10 minutes. This will make the oats easier to digest.
- Meanwhile mix oatflour, baking soda, baking powder and coconut sugar in another smaller bowl.
- When the muesli absorbed all the water, add the apple sauce and dry-ingredient mix and stir together until well combined. Add grated apple and walnuts and mix again.
- Place a tablespoon once by once onto a lined baking paper and form a round cookie shape out of the batter-dollops. The dough will be sticky, so you might want to work with wet hands or dunk the spoon into water.
- Bake in the oven for 15-20 minutes until golden. Let cool completely. Enjoy the cookies on their own, alongside a cup of tea, coffe or hot chocolate or to make it even more bircher-like: with yoghurt!
