The Muesli Cookies without milk, butter, eggs are a pleasant surprise that will delight you bite after bite. They are crunchy, not too sweet, yet so tasty that you will stop eating them only when you have finished them! Great for those with food intolerances who do not want to give up taste.
If you are interested in other cookie recipes, click on this Collection: Cookie Recipes 🙂
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Cooking time: 15 Minutes
- Portions: 18 cookies
- Cuisine: Italian
Ingredients
- 7 oz Muesli
- 1/2 cup All-purpose flour
- 1/3 cup Sugar
- 1/3 cup Sunflower seed oil
- 1 ripe banana about 3.5 oz
- 1 teaspoon Baking soda
Preparation
Peel the banana and put it in a bowl, mashing it well with a fork.
Add the sugar and mix the ingredients. At this point, incorporate the oil and beat well with a whisk or fork, so that the mixture is well combined.
Put the muesli in a freezer bag, close it and roll over it several times with a rolling pin, to chop it up, but not too finely.
Add the muesli to the mixture, mix well with a fork. Now incorporate the flour and baking soda.
Once all the ingredients are well combined, the mixture will be sticky. And that’s how it should be.
Place a sheet of parchment paper on the baking tray.
Take a mold with a diameter of 1.75 inches. Put about a tablespoon of mixture into the mold, press it (I used an anchovy jar) and place it on the parchment paper (to remove it from the mold, gently push it with a finger).
You will get 18 cookies. Bake at 350°F for 15 minutes, they will be slightly golden.
Notes
The Muesli Cookies without milk, butter, eggs are also great for people with lactose food allergies.
If you like the Muesli Cookies without milk, butter, eggs, also try the other cookie recipes:
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