“Everything’s good, so long as it’s chocolate,” DH never tires of telling me. And he may have a point. So when I was considering baking a batch of weekend cookies, I naturally thought of making chocolatey ones. But you know me, I couldn’t make anything so altogether unhealthy as just a regular chocolate cookie.
Meanwhile, my recipe for easy muesli cookies is one of the most popular on Family-Friends-Food. Probably because a) they’re super easy to make, b) they taste fantastic and c) you can persuade yourself that they’re healthy because they contain muesli! So it wasn’t exactly a huge leap of the imagination to attempt a chocolate version of this biscuity delight. And I’m thrilled to share the wonderful results of this highly successful baking experiment with you 🙂
These double chocolate muesli cookies are light, crunchy-yet-chewy, chocolatey, and packed with fruit, nuts, and chocolate chips. Kipper, unsurprisingly, was exceptionally keen on them! She had one as an after-school treat and it disappeared very quickly, followed by a request to ‘test’ another one. Hmmm.
I used butter, just to be extra decadent, and they really do have a lovely rich flavour. However I’m sure you could substitute margarine to make them parve if necessary. They would still be marvellously chocolatey, and packed with flakes and grains and nuts and deliciousness!
You know, I’ve an inkling these would make really fantastic ice-cream sandwiches. Just saying.
Healthy too 😉
This made 15. Next time I might make them a bit smaller. Or not…
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- 85g (3 oz) golden caster sugar
- 100g (3.5 oz) butter or margarine
- 1 egg
- 65g (2.25 oz) plain flour
- 2 tbsp cocoa powder
- Scant 0.5 tsp bicarbonate of soda
- Good pinch salt
- 125g (4.5 oz) muesli
- 25g (1 oz) chocolate chips
- Preheat the oven to 185C. Line 2 baking sheets with parchment or greaseproof paper.
- Cream the sugar and butter until light and fluffy. Beat in the egg.
- Sift over the flour, cocoa, bicarb and salt, and fold in.
- Add the muesli and chocolate chips and mix well until everything is evenly combined.
- Place dessertspoonfuls of the mixture onto the prepared baking sheets - leave plenty of space for spreading. (The finished cookies will be approx. 8-10cm across.)
- Bake at 185C for 10-12 minutes. Remove from the oven and allow to cool on the trays for a few minutes to firm up, before transferring to a wire rack until cold.
I’m linking this recipe up to the following recipe link-ups:
We Should Cocoa, hosted by Tin and Thyme, which is after chocolate recipes that use butter.
Treat Petite, organised by Cakeyboi and The Baking Explorer, and hosted this month by United Cakedom.
The No Waste Food Challenge, as this recipe is the perfect way to use up odds and ends of muesli.
And Simply Eggcellent and CookBlogShare.