Facebook Gluten Free Page:
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:
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:
Canon PowerShot SX230 HS
Corel ~ Videostudio ProX4 Professional Video Editing Software