Tuesday, March 5, 2013

Muesli Cookies - Gluten Free

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Muesli Cookies -  Gluten Free:

In a Kitchenaid Bowl - Cream -- Just until combined:
1 Cup Butter, Soft
1 Cup Sugar
1 tsp. Salt

Add and mix until combined:
2 Eggs
1 tsp. Vanilla Extract
Scrape down the Bowl

In a Medium bowl whisk together:
2 ¼ Cups Bob's Red Mill Gluten Free All Purpose Flour
¾ tsp. Xanthan Gum
1 ½ tsp. Baking Powder
½ tsp. Ginger
½ tsp. Allspice (I used 1 tsp. Pumpkin Pie Spice)

Add the Dry ingredients to the Wet ingredients and mix slightly.

2 Cups Bob's Red Mill Gluten Free Muesli
until thoroughly combined

I used a Cookie Scoop to help evenly measure out the Cookies.
Place on a Parchment or Silpat Baking Mat lined Cookie Sheets

Bake in a Preheated 350*
15-17 minutes until the edges are slightly brown.
Let cool slightly on the Baking Sheet then remove cookies to cool on a Wire rack completely.

Makes 32 Cookies

These cookies freeze well in a Container. They are a great snack or also great for a quick Breakfast with a piece of Fruit.

Recipe from Bob's Red Mill on the side of the package of Gluten Free Muesli.


Bob's Red Mill Flours: http://www.bobsredmill.com/

Silpat Baking Mat: Silpat: The Original Non-Stick Mat http://silpat.com/

I used the Pampered Chef Cookie scoop to measure out my cookies evenly
Pampered Chef Cookie Scoop:

Kitchenaid Mixer:

Canon PowerShot SX230 HS

Corel ~ Videostudio ProX4 Professional Video Editing Software


  1. they look so damn yummy!! wish I could just come over to your house and eat some over a cuppa! :)

    1. Thank you very much! These were so tasty! I froze half of them. I like them for a quick breakfast! ;-)