It was snowing and I wanted to bake! Just getting through the holidays and all the sweets I wanted to make cookies but wasn’t craving or wanting sugary cookies and first thing that came to mind was my Cherry Pistachio Oatmeal Cookies! One of our favorite healthy oatmeal cookies inspired by some delicious not so healthy cookies we fell in love with while we were in Ireland. The girls and I would walk around the river and to the store to try to get them before they sold out almost daily for a couple weeks. I knew the girls would love to enjoy these fresh baked cookies when they got home from school so I ran to the kitchen, made an Americano, and proceeded to make some cookies. Grabbing all the ingredients and we were out of dried cherries, I searched and searched for the bag I had just saw but then realized the girls must have used them in their oatmeal or in an trail mix. I had my heart and taste buds ready for those cookies, I could even smell them in my head, but I didn’t want to go out in the snow to get the cherries. Than I decided to try something different… I would just use one of my favorite mueslis, Seven Sundays Vanilla Cherry Pecan, in place of the oatmeal, dried fruit, and nuts. If they work it would be a win, win because we would be able to make cookies quick and easy with even less ingredients with something we always have on hand. It worked with our muesli bakes and I had planned on making muesli cookies since that is what I had on my mind when I made out muesli bakes but hadn’t yet (always so many ideas but not enough time in the day to make them all or enough time to burn off all the calories). Switching things up I also decided to use regular chocolate chips since we had a bag of those open. The cookies turned out amazing! So delicious and not only did I cut down on ingredients but after playing more I realized we could cut down sugar, or actually cut out the added sugar (maple syrup)! You don’t need to add the maple syrup but I find a perfect balance for a sweet and healthy cookie adding in 1 tablespoon. Needing to cut out more sugar you can leave out the chocolate chips (white or dark) and add in cacao nibs if you want or enjoy them without. Great for breakfast, snack, or dessert these cookies are quick and easy! A healthy alternative to many traditional cookies, and this recipe only makes a dozen at a time to temp you but don’t worry you won’t have any problems finding people to help you eat them!
Cherry Pecan Muesli Cookies
Makes 1 dozen cookies
2c Seven Sundays Vanilla Cherry Pecan (gluten free), or muesli of choice for different flavors
1/2c mashed banana (about 2 small or 1 jumbo)
1/3c non dairy milk (used So Delicious Unsweetened Vanilla Coconut Milk)
1-2 TBSP maple syrup
1 tsp baking soda
1/4 tsp salt
2TBSP- 1/4c dark (or white) chocolate chips, or cacao nibs, optional (used 3 tablespoons Enjoy Life mini Chips)
Preheat oven to 350F. In a medium bowl combine muesli, baking soda, and salt. In small bowl, or small food processor, mash banana and mix with maple syrup and milk. Add wet ingredients into the dry until combine. Scoop spoonfuls of dough onto a baking sheet, I like to use a Silpat mat, and bake for 10-12 minutes. Let cool 5 minutes before removing from pan. Enjoy!
Can't wait to whip up a batch of Cranberry Pecan Muesli Cookies! @SevenSundaysMN #SweatPink #healthy #glutenfree Click To Tweet