Muesli Kitchen Sink Cookies

this post is sponsored by bob’s red mill. thank you for supporting the partnerships that allow brewing happiness to grow and exist. xoxo.

Kitchen sink cookies are usually a compilation of pretzels, chocolate chips, potato chips, marshmallows, dried fruit, etc. You get the point. It’s a lot of junk. So I set out to make a healthier version. Thus the Muesli Kitchen Sink Cookies were born.

Some of you may know that I’m moving currently (to LA), so this was a true kitchen sink mission – I scrounged together the things left in my fridge and pantry and made one heck of a delicious cookie. The ingredients may sound strange, but I promise they are SO GOOD. Think of them as a cross between a breakfast cookie and an oatmeal raisin cookie. But, like, good for you.

Let’s talk about ingredients, here’s a run down of what’s in them…

• Almond butter (you could use peanut butter or cashew nut butter too)
• 1 egg
• Bob’s Red Mill Gluten Free Muesli
• shredded carrots
• cooked quinoa
• coconut sugar
• chocolate chips (optional)

If you’ve never had muesli before, it’s basically an oat-based cereal with nuts, dried fruit, seeds, coconut, etc. mixed in with it. So it provides a great gluten-free base for the cookie, and also adds both flavor and texture with all the fun mixings.

These cookies are small batch, meaning the recipe makes about 6-8 cookies. So you won’t be left with an overwhelming amount of cookies – just enough!

Since developing this recipe, I’ve found myself eating the cookies for breakfast, or a snack as well as dessert. And since they’re so healthy, honestly, I don’t even feel bad about it. I mean, there’s quinoa in there for goodness sakes! And carrots! How can a cookie be this good? xo.

More cookie recipes: Teff Flour Oatmeal Raisin Cookies + No-Bake Chocolate Love Crunch Cookies + Cherry Oatmeal Breakfast Cookies

Print

Muesli Kitchen Sink Cookies

Course Dessert, Sweet Thangs

Prep Time 10 minutes

Cook Time 12 minutes

Servings 6 cookies

Author Brewing Happiness

Ingredients

• 1/2 cup creamy unsweetened almond butter (sub peanut or cashew nut butter)
• 1 large egg
• 1/2 tsp vanilla extract
• 1/2 cup Bob's Red Mill Gluten Free Muesli
• 1/4 cup carrots, finely grated
• 1/4 cup plain cooked quinoa
• 1/3 cup coconut sugar
• 1/2 tsp baking soda
• 1 tbsp chocolate chips (optional)

Instructions

1. Preheat oven to 375.

2. In a medium bowl, mix together almond butter, egg, and vanilla extract using the back of a large spoon. Don't over mix.

3. Add muesli, carrots, quinoa, coconut sugar, and baking soda. Mix using a spoon until everything is fully incorporated.

4. Line a baking tray with parchment paper. Create 6 even balls of cookie dough, gently press into cookie shapes.

5. If using chocolate chips gently press them in to the top of your cookies.

6. Bake for 12-14 minutes.

7. Let cool on a cooling rack.

8. EAT UP.

Recipe Notes

* Recipe adapted from Liz Moody's The Best Healthy Cookies

Consider these Muesli Kitchen Sink Cookies my farewell gift to you. For now. What I mean by that is, I’m taking a short break from the blog and social media while I move across the country. So from the middle of June to the middle/end of July there probably won’t be new recipes on here and I won’t be updating or checking my social media.

If you’re thinking to yourself, “Why the heck would you do that Haley?” Let me explain…

Last year was a HUGE work year for me, and it has pervaded into this year. I’ve achieved more than I ever thought I would, and worked harder than I ever thought I could. And I’ve been pushing through some nagging burnout along the way. I’m creatively exhausted. I’ve made filming videos in my bedroom work for nearly a year and a half. It’s been very stressful.

Later this month I am packing up my stuff and moving back to Los Angeles, where I’ll have more space. I will have a studio room. I will have a completely different life. So it’s time for me to turn inward and ground during this process. I need to do this transition my way. I need to do it with my heart in my hands, rather than my phone. I need to get back to myself. And, honestly, I need to develop better coping mechanisms for dealing with stress than scrolling on instagram.

So next time you hear from me I’ll be showing you my new studio, and *hopefully* I’ll be so creatively excited about what’s to come next. This is definitely not a goodbye. I am still very much in love with my job. I just need some time to refocus.

If you’re wondering if I’m scared, you should know that I’m terrified. Ceasing to engage with the platforms that make me money, and risking the algorithm hating me once I return is TERRIFYING. But I am aware that that’s exactly why I have to do this. I can’t let the fear of those things stop me from living my life. I can’t let social media be more important than my real life.

So if you happen to be looking for permission to check out of social media for a while, here it is. Take time for yourself. Prioritize your mental health. Be gentle with your heart.

I will miss you all, but remember that my recipe archives are here, my youtube videos are here, and my heart is always with yours. See you on the other side. xo.