Muesli Chocolate Chunk Anytime Cookies
These muesli chocolate chunk breakfast cookies maybe one of my favorite healthy oat cookies. I love using the brand Seven Sundays‘ muesli to make these cookies because their ingredients are simple and clean.
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Ingredients
- 1 flax egg (1 Tbsp ground flax + 3 Tbsp water)
- 1/4 cup pure maple syrup
- 1/2 cup drippy nut butter (I did half tahini, half almond butter)
- 1 1/2 cup Seven Sundays Classic Bircher Mix Muesli
- 1/2 cup oat flour
- 1/2 tsp cinnamon
- pinch of salt
- 1/3 cup dark chocolate chunks
Instructions
- Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper or a silpat mat.
- In a large bowl, make flax egg. Combine the ground flax seed and water. Mix and set aside for 5 minutes to thicken.
- After 5 minutes, add the maple syrup and nut butter to the bowl with the flax egg. Stir until well mixed and smooth.
- Add in the muesli, oat flour, cinnamon, and salt. Mix until well combined. Fold in the chocolate chunks.
- Scoop about 2 Tbsp of dough and roll into balls. You can wet your hands a little bit if the dough is sticking to your hands. Place on cookie sheet and flatten with your hands.
- Bake for 13-16 minutes or until lightly golden on the bottoms.
- Cool on the cookie sheet for 10 minutes. Then transfer cookies to a cooling rack to cool completely. They will firm up more as they cool.
- Enjoy! Store in an airtight container on the counter for 3 days.
Servings: 14 cookies