Muesli, peanut butter & choc chunk cookies January 31 2017
Here's the recipe: (so easy and so good)
½ Cup muesli – I used our 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
1/2 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.