Let’s call them ‘muesli miracles’ for short, because that’s exactly what they are!
Baking vegan cookies can be downright intimidating. If you’re anything like me, your vegan cooking skills far outweigh your vegan baking skills.
My typical thoughts when baking:
- Time for another science experiment…
- These cookies better hold together, or else…
- Vegan chocolate chips are expensive…
- What the heck is xantham gum? Should I buy it next time at Whole Foods?
- Flax “eggs” are completely worthless…
Despite my skeptical thoughts on baking, I’m happy to report these Vegan Cherry Chocolate Muesli Cookies (aka ‘muesli miracles’) turned out perfect. Like this-is-rare perfect. No flax “eggs” required either… I knew they were pointless! All jokes aside, I know flax eggs help somewhat if you don’t want to bake with oil but today we are using coconut oil because it just works.
These golden cookies are crunchy on the outside and slightly chewy on the inside. Sweetened with coconut sugar and pure maple syrup, these babies are not missing ANY sweetness. You’ll devour bits of tart dried cherries, mini chocolate chip, date crumbles, chewy raisins, sunflower seeds and crunchy oats amongst all the muesli grains.
Have you tried muesli yet?! Muesli was new to me up until a couple weeks ago. I’ve been hearing more about it, so I had to try it and share it here on the blog because I love it! Muesli is a yummy type of breakfast cereal with a blend of whole grain wheat, date crumbles, sunflower seeds, raisins, whole grain rye, whole grain barley, whole grain oats, flaxseed, almonds and walnuts. This mix of grains and dried fruits makes for the best cookies, full of flavor and wholesome nutrition.
I’ve been holding out on holiday cookie recipes because I wanted them to be just right for you guys. Something new and unique – not your typical chocolate chip cookie. Something easy that tastes DELISH. Something that involves only easy-to-find whole food ingredients. Something somewhat festive for the holiday season.
Check off all those!
- 1 cup muesli (I used Bob’s Red Mill)
- 1 cup whole wheat flour
- 1/2 cup coconut sugar
- 1/4 cup dried cherries, chopped
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon cinnamon
- 1/4 teaspoon sea salt
- 1/3 cup vegan mini chocolate chips (I like the Enjoy Life brand)
- 1/2 cup raw, unrefined coconut oil (melted)
- 1/2 cup pure maple syrup
- 1 teaspoon pure vanilla extract
- Preheat oven to 350 degrees F.
- Line a baking sheet with parchment paper or spray with nonstick spray.
- Whisk together all dry ingredients (except for the chocolate chips) in a large bowl.
- Whisk all wet ingredients in a separate bowl, then fold mixture into dry ingredients until well combined. Fold in the chocolate chips.
- Scoop out a little more than a tablespoon of dough and using your hands, form small cookie discs. The dough seems like it won’t hold together but it will. Work with it (gently) and eventually it will keep together. Makes 12-14 cookies, depending on the size.
- Bake for 10-12 minutes or until sides are slightly golden.