The muesli cookies are made without milk, eggs, and refined sugar. Tasty and healthy vegan cookies to enjoy at breakfast or any other time of the day. With this recipe, you can make both the crunchy version and the soft cookie depending on whether you choose dried or fresh blueberries. Additionally, you can make a mix of cereals, oats, spelt, and barley. It can also become a gluten-free recipe using certified ingredients.
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- Difficulty: Very easy
- Cost: Medium
- Preparation time: 10 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 cup almonds
- 1 cup whole grain oats (gluten-free)
- 1/2 cup gluten-free rice flour
- 1/2 cup grated coconut (shredded) (gluten-free)
- 1 pinch baking soda
- 1 teaspoon spices (cinnamon, ginger, nutmeg, star anise)
- 4 tablespoons gluten-free rice malt
- 1/2 cup coconut oil (gluten-free)
- 2 tablespoons water
- 1/2 cup blueberries
Tools
- 1 Bowl
- 1 Baking tray
Steps
Combine all the dry ingredients including spices in a bowl.
Mix well.
Heat the coconut oil until completely melted.
Before pouring it, add the blueberries.
Mix well and form balls with a maximum diameter of 1 inch.
Bake at 300°F for about 20 minutes.
Remove from oven and let cool on a rack to eliminate excess moisture.
Cookies with dried blueberries will become crunchy only when they are completely cool.
WARNING: Consult the Italian Celiac Association guide and read the ingredients carefully to ensure they are free from gluten contamination.
Tips
They keep for up to 5 days in a cool place.
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