Muesli Cookies

Muesli Cookies

Muesli Cookies


Homemade muesli cookies (or biscuits as we used to call them) used to be a staple in our biscuit tins when we were growing up. Ironically back then we’d much rather have had some kind of chocolate coated, store bought variety and we certainly didn’t appreciate the healthy aspect or time our mum took to make them.

These days however, we’ve all done a complete about turn. We’d choose a wholesome, low sugar, gluten and dairy free (raw/vegan!) cookie over a sugar-full store bought one any day, especially if they taste good!

These muesli cookies are just that. They’re completely refined sugar free, and only contain a small amount of coconut sugar which can be substituted for rice syrup if you want an even lower fructose option (though they won’t look quite as golden). They’re packed with wholesome oats, coconut and buckwheat flour, and contain no dairy, eggs or nuts, so you can even send these ones off to play centre (only if you have kids though – might be weird otherwise). If oats aren’t your thing then you can easily substitute for more coconut or ground almonds.


Muesli Cookies


As you can see I had a little help with the taste testing and photographing of these cookies. My niece Indy gave them her seal of approval and Chewie was also a big fan, but to be fair he’s much less discerning and will frankly eat anything.

Hope you love these cookies as much as these two did and if you know of anyone else who’d love this recipe then please pass it on. Enjoy!

Do you have a nostalgic cookie recipe that you’d love to have a healthy makeover?

Let me know in the comments below!


Muesli Cookies


Muesli Cookies

Makes: approximately 14 cookies
Prep time: 15 minutes Cook time: 15 minutes

90g (3/4 cup) rolled oats (gluten free)
50g (1/2 cup) thread coconut
40g (1/4 cup) buckwheat flour
pinch himalayan pink salt
70g (1/2 cup) coconut sugar (or 70g rice syrup – but cookies will look lighter)
1/2 tsp cinnamon (optional)
1/2 tsp ground ginger (optional)
50g (1/4 cup) coconut oil, melted
1 tsp baking soda
40g (2 Tbsp) hot water
50g (heaped 1/3 cup) raisins

Heat the oven to 170ºC and line 2 baking trays.

Place the oats, thread coconut, buckwheat flour, coconut sugar, salt and spices (if using) into a food processor. Add the melted coconut oil. Mix the baking soda with the hot water and add to the mixture. Blend until well combined, the mixture should come together and be slightly sticky. Add the raisins and pulse to mix them in.

Roll the mixture into balls and place on the lined baking trays. Flatten them into cookie shapes then place the trays into the centre of the oven and bake for 15 minutes. The cookies are ready when they have turned a golden brown (note if using rice syrup they won’t go as brown). Remove from the oven and allow to cool. Store these muesli cookies in a sealed container at room temperature, and they will stay fresh for up to a week.

Muesli Cookies

Muesli Cookies

Easy Ginger Coconut Cookies – A Healthy Gluten Free/Vegan ANZAC Biscuit Recipe

Easy Ginger Coconut Cookies – A Healthy Gluten Free/Vegan ANZAC Biscuit Recipe

Ginger Coconut Cookies


Creating The Perfect Gluten & Dairy Free ANZAC Cookie

Over the summer these Ginger Coconut Cookies have been a pantry staple as I worked on perfecting the ultimate vegan ginger cookie recipe.

My goal was to create a crunchy ANZAC style cookie without any gluten, dairy or refined sugar – that still tasted just as good as the original!

This turned out to be harder than I thought. Banana for example, does not make a good sweetener for cookies unless you’re looking for a very cakey, soft cookie. Coconut flour doesn’t work either as it makes them extremely dry and crumbly.

Four batches (and a lot of cookie eating) later, I finally have a recipe that fits the bill!


Ginger Coconut Cookies


Substituting Ingredients

For these winning Ginger Coconut Cookies I replaced refined sugar with coconut sugar and a little pure maple syrup, both of which have a lower glycemic index than standard sugar.

ANZAC cookies naturally contain no eggs, so I replaced the butter with coconut oil to make them vegan, which also means you can legit eat the cookie dough raw!

Instead of oats and flour I used dried coconut, buckwheat and brown rice flour to ensure these cookies are also gluten free.


Choose Your Texture With The Cooking Time

The texture of these cookies is entirely in your hands!

If you love a chewy, caramel flavoured cookie, bake them for the minimum 15 minutes. But if you like your cookie with a bit more crunch, leave them in the oven for another 5-10 minutes and you’ll have a lovely crisp ginger cookie.


Ginger Coconut Cookies


I hope you love these cookies as much as I do, leave me a comment below and be sure to tag your pictures #swoonfood on Instagram or facebook.



Ginger Coconut Cookies (Vegan/Gluten Free ANZAC Biscuits)

Makes:  20 cookies
Prep time: 10 minutes  Bake time: 15-20 minutes

100g coconut oil
1 cup coconut sugar
1/2 cup desiccated coconut
1/2 cup thread coconut
1/2 cup buckwheat flour
1/2 cup brown rice flour
2 tsp ground ginger
pinch himalayan rock salt
1Tbsp pure maple syrup
1 tsp baking soda
2 Tbsp boiling water

Preheat the oven to 170ºC and line two baking trays with baking paper or silicone baking sheets.

If you’e making these in summer your coconut oil will already be soft and ready to use. If not, gently melt the coconut oil.

Combine the coconut oil with the coconut sugar in a large mixing bowl. Add the buckwheat and brown rice flours, ginger and salt, and stir to combine.

Mix the baking soda with the boiling water in a small bowl, add the maple syrup and combine with the dry mixture stirring well.

Shape the mixture into small balls and press into a flat cookie shape on the lined trays. Leave approximately 5 cm between each cookie to allow for spreading. Bake for 15 minutes if you’re after a chewy cookie or 20-25 minutes if you prefer them crunchy.

Store the cookies in an airtight container for up to 2 weeks, or the freezer for 1 month.


Ginger Coconut Cookies