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You are here: Home / Recipes / Baking / Sam’s Muesli Cookies (Nut Free / Wheat Free)

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

22/10/2015 by Gina 1 Comment

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.

Out of the oven and cooling
About to be eaten!

Sam's Muesli Cookies (Nut Free / Wheat Free)
 
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Prep time
15 mins
Cook time
26 mins
Total time
41 mins
 
About to be eaten!

Author: Gina @ The Passionate Pantry
Serves: 24 cookies
Ingredients
  • 100g dried fruit of choice (I used apricots, dried apple and craisins)
  • 100g butter
  • 100g honey
  • 100g light muscovado sugar, or brown sugar
  • 4 Medjool dates, pitted
  • 200g rolled oats
  • 20g cornflour
  • 1 tsp ground cinnamon
  • 1 tsp sea salt flakes, or ½ tsp fine sea salt
Instructions
  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.
3.5.3251

 

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Filed Under: Baking, Biscuits / Crackers, Grains, Main Ingredients, Meals and Courses, Nibbles, Nut Free, Special Diets, Thermomix, Vegetarian

« Greek Walnut and Cinnamon Biscuits
Muesli Cookies (Nut Free / Wheat Free) »

Comments

  1. Tenina says

    26/10/2015 at 5:35 pm

    wow Gina, you are amazing. the site looks beautiful and you have so many recipes up here….well done.

    Love your work.
    xx

    Reply

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About Gina

For as long as I can remember I have loved being around food, not just eating it but cooking with it too!

From the young age of eleven I had always dreamed of working somehow within the food industry, but as it turned out that wasn’t my calling ... Read More…

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thepassionatepantry

Food lover and whole foods advocate

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