Muesli cookies are a perfect on-the-go sustaining breakfast or anytime of day snack. It’s a great choice for kids (and adults) lunch boxes, with it’s good source of slow release low GI carbs. These are so incredibly quick and easy to whip up, so there is no need for packaged, store-bought biscuits or snacks.

Healthy Muesli Breakfast Cookies

• Servings: 12
• Time: 20mins
• Difficulty: easy
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Ingredients

• 1.5c muesli (I use a traditional/Bircher style)
• 1/2c coconut, shredded
• 1/2c pumpkin & pepita seeds
• 1 tbls chia seed
• 2 tbls LSA, ground
• 1 apple, grated
• 1 tbls honey or stevia
• 1 tsp cinnamon
• 3 whole eggs
• 1/8c coconut oil, melted
• Splash plant-based milk (I use Almond milk)

Directions

1. Preheat oven to 180 degrees Celsius. Line a baking tray with baking paper
2. Whisk eggs in a mixing bowl
3. Add in all other ingredients and mix together
4. Spoon golf ball size spoonfuls into your hand and roll into a ball. Place on lined baking tray and lightly press down to a cookie shape. Continue with the rest of the mix.
5. Bake for 15-20 mins until golden