I made these little gems as a result of having too many oats in my pantry and desperately needing to free up some space, hello oat hoarder!
The truth is it’s great to have baked goods (like these muesli cookies) in the pantry for those days when you are running out the door to the park because the kids are always ‘hungry’ at the park.
I thought I’d add a twist to the traditional muesli cookie by throwing in some cacao nibs, they changed the flavour and added a little crunch factor too. Promise, they are so so good
When it comes to texture your either a soft cookie lover or a dunker which means you prefer them baked hard. I personally like them soft but I know my husband and daughter prefer them hard hence why I baked them for 20 mins. If your a soft cookie lover then I suggest you bake them for no more than 15 mins.
100g nutlex (or dairy free butter)
60g coconut sugar
60g maple syrup
200g rolled oats
100g chopped dried fruit (e.g. apricots, sultanas, raisins, pinepaple etc)
20g wholemeal flour
80g cacao nibs
1. Preheat oven to 160 degrees and line a baking tray
2. Finely chop dates and set aside
3. Melt the butter, maple syrup and coconut sugar in a saucepan over a low heat
4. Remove the saucepan from the heat and add all the other ingredients. Mix until well combined
5. Set aside for 10 mins.
6. Scoop one tablespoon at a time of the mixture, using damp hands roll into a ball and then flatten into cookies on the pre prepared baking tray. Repeat until all the mixture is used.
7. Bake for 20 mins or until golden brown