Chocolate Chip Muesli Cookies

It was an hour before our National Night Out block party when I realized I had forgotten to prepare something for the potluck. We had run clean out of food at our house (we’d been gratefully enjoying amazing dishes that family and friends dropped off when Emry Bear was born the week before). Thankfully, we are always well stocked on baking supplies and, of course, muesli so these Chocolate Chip Muesli Cookies were born. If you like oatmeal chocolate chip cookies, you are going to LOVE these.

I made the cookies nice and small – “two-bite” sized – and me, Brady and Louis all loved having a jar of them leftover in the house for the next several (ok, two) days. The cookies have a nice muesli texture and are more “snackable” than decadent, but I didn’t skimp on chocolate chips. I always thought it would be fun to have a jar of cookies as a permanent fixture on our kitchen counter – these would be perfect. They are quick and simple and would be a great little after school treat. 

Chocolate Chip Muesli Cookies (makes about 2 dozen small cookies

  • 1 large egg
  • ½ cup coconut oil (for crispier cookie) or butter
  • ½ cup light brown sugar
  • ½ up granulated sugar
  • 2 cups Vanilla Cherry Pecan muesli
  • ¾ cup flour
  • 1 tsp cinnamon
  • ½ tsp baking soda
  • pinch of salt
  • ¾ cup semi-sweet chocolate chips 

In a large bowl, whisk or beat the egg, melted coconut oil or butter and sugar until light and creamy. Stir in the muesli, flour, cinnamon, baking powder and salt. Gently fold in the chocolate chips last. For best results, refrigerate the dough for up to an hour. Using your hands, grab small portions of the dough at a time and loosely form into balls; place on a greased cookie sheet. Bake for approximately 10 minutes at 350F.

Enjoy your morning,

Hannah




Hannah Barnstable
Hannah Barnstable

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