I needed a treat yesterday. I needed something quick and sweet that also packed a powerful punch of nutrition. Bobâ€™s Red Mill came to the rescue. I am completely in love with many of their products and frequently find excellent recipes on their bags. Bobâ€™s Red Mill has never contacted me or anything and has nothing to do with this post.
When I first bought supplies for the boat I accidentally ordered two cases of Bobâ€™s Old Country Style Muesli. I meant to order one but must have added it to my Amazon list twice or something. Each case has 4 18oz bags. Thatâ€™s a lot of cereal! Itâ€™s a good thing I like it! Really, using up all this muesli is no problem. My favorite cold breakfast mix is muesli soaked in plain yogurt and a little milk overnight, with banana and maybe some flaxseed meal and pumpkin added in the morning.
Then of course thereâ€™s the cookies. The recipe on the back of this particular Bobâ€™s Red Mill package is for Chocolate Chip Muesli Cookies. I made them once as soon as I discovered this and they were quite tasty. Without added butter or oil, they are definitely healthy treats. Of course, I moved on to other cookie recipes. I have kind of a short attention span when it comes to these things.
A few weeks ago I snagged a bag of peanut flour at Trader Joeâ€™s. I had read about peanut flour in various places and was anxious to give it a try. For some reason, my brain went back to the Chocolate Chip Muesli Cookies and presented them as ideal candidates for a peanut flour experiment. The recipe calls for very little flour so replacing all of it with peanut flour seemed like an excellent idea. I hoped to end up with a peanut buttery cookie with all kinds of muesli goodness. Thatâ€™s almost exactly what I got and yesterdayâ€™s treat craving was totally satisfied.
I say almost because I didnâ€™t bake the cookies as cookies. For purely practical reasons, I spread the dough on my quarter baking sheet and made bars. That way I didnâ€™t have to scoop and bake 3 or 4 mini-batches of cookies while the oven heated the boat to 90 million degrees. A silly measuring mistake also contributed to the less-than perfect cookie bars. I misread the recipe and added 3/4 cup of applesauce instead of 2/3. It was kind of a heaping 3/4 cup too, since I didnâ€™t want to leave a spoonful of applesauce in the jar! The added liquid made a batter rather than a dough and turned out rather moist bars. Theyâ€™re still totally edible and delicious. They just kind of fall apart in your hands.
The peanut flour was perfect. Alongside the texture of the muesli, the peanut flour produces a rich cookie with plenty to chew on. I think these would be great as big breakfast cookies. I cut my sheet into12 bars but next time I think Iâ€™ll make 12 big cookies.
Chocolate Chip Muesli Cookies
(From Bobâ€™s Red Mill)
1 cup muesli
3/4 cup whole wheat flour (or try peanut flour!)
2/4 cup applesauce
3/4 cup brown sugar
6 oz package chocolate chips (I threw in a handful of carob chips instead)
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon vanilla
Preheat oven to 375 degrees F.
Sift together flour, baking soda, and salt.
In a separate bowl, blend applesauce, sugar, and vanilla. Beat in egg.
Add flour mixture to bowl.
Stir in muesli and chocolate chips.
Drop by tablespoonfuls (or more for larger cookies) onto a lightly greased cookie sheet.
Bake at 375 for 10-12 minutes.