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With these healthy, Gluten-Free Muesli Breakfast Cookies on hand, mornings should go pretty smoothly - and deliciously too!
Author: Alison Needham


  • 2 ripe bananas mashed
  • 1/4 cup maple almond butter or other nut/seed butter
  • 1/4 cup honey
  • 2 1/4 cups Bob’s Red Mill Gluten-free Muesli
  • 1/2 cup gluten-free mini chocolate chips or gluten-free butterscotch chips
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon sea salt


  • Preheat oven to 350 degrees and line a baking sheet with a silpat or parchment paper.
  • Whisk bananas, almond butter and honey in a large mixing bowl until smooth. Stir in the muesli, chocolate chips, vanilla extract and sea salt until evenly combined.
  • Using a scoop that holds approximately 2 tablespoons or batter, scoop the mixture onto the prepared baking sheet, leaving about 2-3 inches between each cookie.
  • Bake for 10 minutes, remove from oven and flatten gently with a spatula. Return to the oven and bake for an additional 10 minutes, or until edges are golden brown. Remove from oven and allow to rest on the baking sheet for 5 minutes, then cool completely on a rack.