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Muesli cookies – or biscuits, but probably cookies

Muesli cookies – or biscuits, but probably cookies

Hmmm, muesli cookies. Is it wrong that ‘cookie’ has entered this Australian’s lexicon? It’s just that some ‘biscuits’ are most certainly ‘cookies’. Pretty much anything large and free-form, and definitely anything rocking chocolate chips. Biscuits are nice and afternoon tea-ish. Cookies are nice and afternoon milk-ish.

These are muesli cookies without much hesitation. They are perfect for the lunchbox provided you use a muesli that doesn’t contain nuts. We like the Coles Summer Fruits muesli . When I can’t be bothered blending my own, I make the trek to Coles just to get it (we usually shop Woolies which is just up the road).

While I’m there I also stock up on Coles brand dry roasted almonds, that amazing Coles fudge topping that tastes like a chocolate Maccas sundae, Perino grape tomatoes and Ocean Road cheese. Do you have particular favourites from a supermarket, too?

If you’d like to make your own awesomuesli blend, try my easy-peasy recipe!

Make this: Awesomuesli blend


Muesli cookies

Muesli cookies - an easy recipe for a satisfying biscuit

Makes about 12 good size cookies
Takes 15 mins
Bakes 15 mins

• 2 tablespoons boiling water
• 1 teaspoon bicarbonate of soda
• 100g butter, melted, cooled
• 2 ½ tablespoons maple syrup
• 2 cups natural muesli
• ½ cup, firmly packed brown sugar
• 1 cup plain wholemeal flour

Preheat oven to 180°C. Line two large baking trays with non-stick baking paper.

Mix the boiling water and bicarbonate of soda in a medium jug. Add the melted butter and maple syrup and stir well.

Stir the muesli, brown sugar and flour in a large mixing bowl. Add the butter mixture and stir with the wooden spoon until everything is totally loved-up.

Using your tablespoon as a measure, put six scoops of the mixture onto the baking trays, two up, three down. Flatten the scoops well with the back of the spoon. Repeat for second tray.

Put the trays into the preheated oven for about 12-15 minutes, depending on your oven (I generally go for 12 minutes to make a soft and chewy cookie with a little outside crunch and leave them in longer if we’re after more crunch). Once golden and to your liking, remove from the oven and leave on the baking trays for about 5 minutes to cool slightly. Transfer to a wire rack to cool completely (although a sneaky taste while warm and oozy can’t be helped).

Repeat with the remaining mixture until all cooked.


You can also place remaining mixture onto a sheet of baking paper, roll into a log, cover completely with the paper (wrap the ends up like a lolly), cover in cling wrap and put into the freezer to save for another day. When you’re ready to cook, remove from the freezer and half thaw. Cut into rounds while still half-frozen, put the rounds onto the baking trays, thaw completely, flatten and follow cooking instructions as above.