The muesli cookies are made without milk, eggs, or refined sugar. Delicious and healthy vegan cookies to enjoy for breakfast or any other time of the day. With this recipe, you can make both the crunchy version and the soft big cookie depending on whether you choose dried or fresh blueberries. You can also make a mix of cereals, oats, spelt, barley. It can 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 rolled oats (gluten-free)
- 1/2 cup gluten-free rice flour
- 1/2 cup shredded coconut (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 the spices, in a bowl.
Mix them well.
Heat the coconut oil until completely melted.
Add the blueberries before pouring it.
Mix well and form balls with a diameter of up to 3/4 inch.
Bake at 300°F for about 20 minutes.
Remove from oven and let cool on a rack to remove excess moisture.
The cookies with dried blueberries will become crunchy only when they are completely cool.
WARNING: Consult the Italian Celiac Association handbook 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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