January 31, 2017

An absolute scrumptious cookie using our original blend muesli.

Here's the recipe: (so easy and so good)


½ Cup muesli – I used my Original Blend but any of our cereals would be fine

½ Cup Pic’s Peanut Butter - crunchy or smooth

½ C Coconut Sugar

½ C Dark chocolate – you can use chips or drops but I prefer to chop up a bar and make chunky bits

1 egg

1/2 t baking soda


Preheat oven to 180˙ (160 fanbake). Line well grease a baking tray. I use a pastry brush and brush on coconut oil.

Put all the dry ingredients (muesli, coconut sugar, dark chocolate and baking soda) in a bowl and give a quick mix the add the egg and peanut butter, mix well or mix in a cake mixer with the K attachment.

Place spoonfuls on the greased baking tray (I go for a large teaspoon size) about 5cm apart. It is a bit sticky – so you may need a second spoon to help. Flatten slightly

Bake in the preheated oven for 10-12 minutes or until lightly browned on top. Transfer to a cake rack to cool. Stored in an airtight container, they will keep for 10-14 days!

** If you are making these for kids lunchboxes and your school is nut free. Swap the Original blend muesli for our Gluten Free and the Pic's peanut butter for a seed butter such as tahini (sesame seed) or sunflower seed.

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