Prepare a mixture of 1 flax egg ( 1 tbsp flaxseed and 3 tbsp water.) Mix and let it sit for 5 minutes.
In a large bowl mix liquid ingredients vegan butter, vanilla, flax egg and sugar. Making sure everything is well combined.
In a medium bowl mix dry ingredients whole grain flour, muesli, baking soda, cinnamon, nutmeg, and salt. Combine well.
Slowly pour dry ingredients with liquid mixture and mix until everything is well combined.
Prepare your baking tray you can spray with baking spray or use parchment paper in the tray.
Using a cookie scoop or measuring spoon scoop a portion from the dough and line them in the baking tray leaving enough space in between.
Use your palm to flatten the dough.
Bake for about 13-15 minutes.
Remove from the oven after baking and let it cold down.
Serve and enjoy.
If you do not have whole grain flour you can use all-purpose flour with a measurement of 2 cups. Although I have not tried this recipe with all-purpose flour it will still work since the recipe is adapted from my Carrot-oatmeal cookies which uses 2 cups all-purpose flour.
You can skip cinnamon and nutmeg if you do not like to add spices.
Substitute maple syrup if sugar is your preference. 1/2 cup to 3/4 cups if you like it, extra sweet.
For muesli, I use muesli with dried fruits and nuts, it has lesser sugar content than muesli with dried fruits.
Be sure to let the cookies cool first before serving. The cookies are soft fresh from the oven and I thought it will not hold together but after waiting for them to cool it become better.
Be sure to bake in about 15 minutes but you can make it up to 17 minutes if you want a crunchy outside but still soft inside.
You can also create your own muesli mixture with your choice of dried fruits and nuts.
NutritionThis recipe can yield 16 muesli cookies with 137 calories per serving. Total Fat 6.4g | Saturated fat 2.9g | Cholesterol 7mg | Sodium 160mg | Carbohydrates 18.1g | Fiber 1.9g | Sugar 7.4g | Protein 2g | Calcium 12mg | Iron 1mg | Potassium 67mg
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