These cool, late summer mornings remind me of the Midown Farmers Market in South Minneapolis where we first introduced Seven Sundays muesli last year. It didn’t matter that we had to get up while it was still dark outside on Saturday mornings-those were some of the best times! In addition to selling our muesli, we also thought it would be fun to make muesli cookies and sell those as well. The cookies were such a hit that they became a market attraction! Who knew? I remember promising a whole lot of people that we would post the recipe to our website…sorry it has taken so long!
In this recipe, we replace nearly all the flour with our Bircher muesli which makes the cookies distinctively thin and chewy. We also use some Almond butter, which you could substitute with any type of nut butter. For other variations, try replacing the salt and cashews with cocoa powder and dark chocolate chunks!
• 3 cups Seven Sundays Bircher muesli
• 1/3 cup whole wheat flour
• 1 tsp baking powder
• 1 tsp baking soda
• 2 tsp course salt
• 1 cup butter (softened)
• 1 cup evaporated cane juice (white sugar)
• 3/4 cup demerara sugar (dark sugar)
• 1/2 cup natural almond butter
• 2 eggs
• 1 tsp pure vanilla extract
• 1 cup chopped roasted cashews
Preheat oven to 350 degrees. Stir together Bircher muesli, flour, baking powder, baking soda and 1 tsp salt. In a separate bowl, mix butter, sugars, and almond butter with an electric mixer at medium speed for about 3 minutes. Mix in eggs and vanilla. Slowly add oat and flour mixture on low speed. Mix in cashews last. Form 1 1/2 inch balls with the dough and space 2 inches apart on a lightly greased cookie sheet. Sprinkle with remaining salt. Bake for 12-14 minutes until golden and just set. Let cool completely.
Enjoy your morning,