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Muesli Kitchen Sink Cookies

Course Dessert, Sweet Thangs
Prep Time 10 minutes
Cook Time 12 minutes
Servings 6 cookies
Author Brewing Happiness


  • 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)


  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