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.

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

 

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Prep time

15 mins

Cook time

26 mins

Total time

41 mins

 

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.

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