Tuesday, November 3, 2015

Chocolate Chip Whole-Wheat Muesli Cookies

Makes 2 dozen
Recipe from Bob’s Red Mill
Husband-Tested in Alice’s Kitchen

For an easy-to-make after school snack or lunch box treat that is tasty, give these a try.  We thought they were delicious with a cold glass of milk.  The texture is a bit different than the standard chocolate chip cookie, but that didn’t bother us.  We didn’t feel too guilty having a mid-afternoon sweet since these cookies are made with whole-wheat flour, applesauce (in place of butter), dark chocolate and muesli, which is a mixture of whole grains, oats, dates, raisins, sunflower seeds, flaxseeds, almonds and walnuts.  

¾ cup sifted whole-wheat flour
½ teaspoon baking soda
½ teaspoon salt
¾ cup applesauce
¾ cup brown sugar or Sucanat
½ teaspoon vanilla
1 large egg
1 cup Bob’s Red Mill Muesli
6 oz. (¾ cup) dark chocolate chips

Preheat oven to 375F.  Sift flour, baking soda and salt together and set aside.  Blend applesauce, sugar and vanilla together. Beat in the egg.  Add the flour mixture and mix.  Stir in Bob’s Red Mill Muesli and chocolate chips.  (The dough will not be thick or stiff.) Using a tablespoon-measuring spoon, drop spoonfuls of the dough on a lightly greased cookie sheet or parchment paper lined cookie sheet.  Bake at 375F for 10 to 12 minutes.  Allow the cookies to cool a bit before serving.


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