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.

Add:
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.


ENJOY!!


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:
http://www.pamperedchef.com/our_products/catalog/product.jsp?productId=238&categoryCode=KW


Kitchenaid Mixer:
http://www.kitchenaid.com/flash.cmd?/#/product/K45SSWH/


Camera:
Canon PowerShot SX230 HS

Editor:
Corel ~ Videostudio ProX4 Professional Video Editing Software