Imagine you’re me – you walk into the kitchen to make cookies and find that more than half of the main ingredients are gone already. But not having the right ingredients wont stop the fact that everyone in the house wants cookies will it? Thankfully Bob’s Red Mill recently sent me a package with a bag of their gluten free Muesli, and I’ll be honest – I’ve never had muesli, but was willing to give it a try.
One of the main ingredients in No Bake Cookies is oatmeal, but for this recipe we swapped most of it out for Bob’s Red Mill Gluten Free Muesli. Overall you get the same texture but with the addition of some nuts and berries added in and give the cookies a different taste and pack in more nutrients inside. They’re a tasty way to get your kids (and spouses) to eat some of the good stuff they wouldn’t even suspect!
As an added bonus, they store great in the French Bull Ziggy Porcelain Food Container for a couple weeks – if they last that long!
Ingredients:
- 2 cups Sugar
- 4 tbsp Cocoa
- 1 stick Butter
- 1/2 cup Milk
- 1 cup Peanut Butter
- 1 tbsp Vanilla
- 2 cups gluten free Muesli
- 1 cup Oatmeal
Directions:
- In a medium sauce pan combine your sugar, cocoa, butter and milk and cook over medium heat, stirring constantly. Bring to a boil and allow to boil for one minute uninterrupted. Remove from heat.
- Add in your peanut butter, vanilla, muesli and oatmeal and mix until combined.
- Scoop by the spoonful onto waxed paper or parchment paper and allow to cool completely.
[amd-yrecipe-recipe:329]
