Ingredients
Scale
Dry Ingredients
- 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)
Wet Ingredients
- 1/2 cup raw, unrefined coconut oil (melted)
- 1/2 cup pure maple syrup
- 1 teaspoon pure vanilla extract
Instructions
- 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.
