Sam’s Muesli Cookies (Nut Free / Wheat Free)

My son Sam has a severe allergy to all nuts and some seeds (bummer!) … and most muesli cookies tend to have nuts or seeds or both!  So this recipe is for Sam.

I use oats from “GF Oats” (see here) so this is a wheat free recipe which gives it a double tick:  nut free and wheat free.

You should get 24 cookies out of the mix if you use a 1 tablespoon (20g) measure.

Gina @ The Passionate Pantry

Sam's Muesli Cookies (Nut Free / Wheat Free)

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Prep Time 15 minutes mins

Cook Time 26 minutes mins

Total Time 41 minutes mins

Servings: 24 cookies

Ingredients Method Notes

Ingredients

  

• 100 g dried fruit of choice I used apricots, dried apple and craisins
• 100 g butter
• 100 g honey
• 100 g light muscovado sugar or brown sugar
• 4 Medjool dates pitted
• 200 g rolled oats
• 20 g cornflour
• 1 tsp ground cinnamon
• 1 tsp sea salt flakes or 1/2 tsp fine sea salt

Method

 

1. Preheat oven to 160 degrees fan forced
2. Line two trays with baking paper
3. Place dried fruit into the TM bowl and chop 8 seconds / speed 6 and put aside
4. Do not wash bowl
5. Place butter, honey and sugar into TM bowl and melt 6 minutes / Veroma / speed 2 / MC off
6. Add dates and mix 4 seconds / speed 6 / MC on
7. Add oats, cornflour, cinnamon, and salt and mix 10 seconds / speed 3
8. Scrape down sides, add fruit and mix for another 10 seconds / speed 3
9. Remove mix from TM bowl and place into separate bowl to rest for 10 minutes before rolling into balls
10. Roll mix into balls (I use a tablespoon measure which I rest in a small bowl of water before placing the mixture into it which helps releasing the mixture, and also provides a little moisture on my hands when rolling the dough into balls) and place onto baking tray, then with your fingers lightly flatten the balls so they are a nice round shape
11. Bake 10 minutes, turn tray around and bake for a further 10 minutes
12. Remove tray from oven … at this point I like to flatten the cookies a little with a spatula ... leave cookies on tray for 10 minutes and then move to a cooling rack to cool completely
13. They will be soft when out of the oven, but will firm up on cooling
14. Store in a sealed container where they will keep for at least two weeks

Notes

I use oats from "GF Oats" (see main post for link) so this is a wheat free recipe which gives it a double tick: nut free and wheat free.

You should get 24 cookies out of the mix if you use a 1 tablespoon (20g) measure.