These wholesome Homemade Muesli Cookies are bursting with hearty muesli and semi-sweet chocolate chips. These delicious cookies are rich and gooey in the center with crispy edges, The whole family will love them!
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These crunchy muesli cookies are like heartier chocolate chip cookies packed with dried fruit, seeds, and oats.
They still have that fantastic ooey-gooey quality of chocolate chip cookies, with melty pools of semi-sweet chocolate chips, but they have a certain sturdiness to them with the added muesli that makes them extra delicious.
Looking for your next favorite new recipe for a wholesome sweet treat? You may also like these baked oatmeal cups, these frozen granola yogurt bars, these chocolate baked oats, or these bliss balls!
You may also enjoy these chocolate chip pecan cookies, these monster cookie bars, and these oatmeal creme pie cookies!
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❤️Why we love this recipe
- Easy to make. Whether you're a seasoned baker or a beginner, this recipe is fool-proof with the tips we provided, making them approachable for anyone and easy to make!
- Made with staple ingredients. You can find what you need for this recipe at any grocery store, or in your pantry! This recipe is made with everyday items that you probably already have on hand.
- Rich in fiber. The whole grains, seeds, and dried fruits in muesli are a good source of dietary fiber, making these cookies filling and heartier than your average cookie.
- Energy boosting. Muesli is packed with oats, nuts like almonds, sunflower seeds, pumpkin seeds, raisins, date pieces, and cranberries. Mix them up with chocolate chips for an afternoon pick-me-up!
- Versatile. Whether you're looking for a tasty treat alongside your morning coffee, or a tasty snack or dessert any time of the day, this recipe is sure to delight.
🍪Ingredients
Here are the ingredients we used for this recipe. You can find more information for substitutions below.
- Unsalted butter. We recommend using melted butter at the very least! for the best texture. We actually brown our butter for an incredible added layer of flavor. Here's our guide on how to brown butter.
- Brown and white sugar. A combo of both creates a great texture and flavor in these cookies.
- Egg. Room temperature.
- All-purpose flour. Whole wheat flour can also be used.
- Muesli. Use your favorite variety. Muesli is generally a base of oats with added nuts, seeds, and dry fruit like sunflower seeds, pumpkin seeds, dates, raisins, and almonds. Our favorite is from Bob's Red Mill. They make a gluten-free variety too!
- Chocolate chips. We love using semi-sweet or dark chocolate chips but use your favorite.
- Flaky sea salt. Optional, but we add it to so many of our baked goods because it creates an awesome flavor and texture!
Visit the recipe card for the full quantities and nutritional information.
✨Substitutions & variations
Here are a few suggestions on additional flavors to try, or simple variations to this recipe.
- Gluten-free. Swap the all purpose flour for your favorite 1:1 gluten free baking flour. Also be sure to use gluten-free muesli.
- Dairy-free cookies. You can swap the regular butter for vegan butter, or coconut oil, but the coconut oil version won't have quite the same texture or taste.
- Swap the sweetener. We have tested these cookies with a few sweeteners, but have found that sugar creates the best texture. However, using honey or maple syrup creates an amazing flavor. Though you may have to use less because these sweeteners tend to be much sweeter than sugar.
- Make a no added sugar version. Swap the regular white sugar and brown sugar with your favorite sugar free versions. We'd recommend using Swerve, it's our favorite!
- More mix-ins. Add more mix-ins like nuts, coconut flakes, or even more dried fruit. This may impact the baking time, however so just keep this in mind.
🔪 Prep work
- Allow the egg to sit out at room temperature for about an hour.
- Measure out all ingredients.
📋Instructions
**This step is optional, feel free to skip to step 2 if you don't want to brown the butter! Here is a guide on how to brown butter for more step-by-step photos!
Add butter to a saucepan over medium-low heat. Whisk constantly until small brown flecks begin to appear in the butter and some bubbles form. The butter will release a nice nutty smell. (Image 1)
Once it is browned, immediately remove it from the heat and place it in a separate bowl, as it will continue to cook a little bit off the heat!
Add the butter to a large bowl, and allow the butter to cool off for about 5 minutes before adding the sugars. Add brown and white sugar, and cream together with a hand mixer (or stand mixer, or whisk!) on medium-speed for 1-2 minutes until combined. (Image 2)
Next, add in the vanilla extract and egg, and mix until combined and smooth. (Image 3)
✨Pro Tip: If your butter and flour mixture won't cream together in step 2, and the mixture has a sand-like texture, add about 1 tablespoon of water. In the butter browning process, water evaporates from the butter, so you may need to add a touch more to help it come together.
Now, sift in the dry ingredients (flour, baking soda, salt, and cinnamon). (Image 4)
Mix until just combined. (Image 5)
Add in the muesli and chocolate chips, then mix until just combined. (Image 6) Now, cover with plastic wrap and place in the fridge to chill for 1 hour.
✨Pro Tip: Make sure to let the ingredients rest and chill in the fridge so that all of the ingredients can absorb.
Preheat the oven to 375°F and line baking sheets with parchment paper.
Roll the cookies using a large cookie scoop into roughly 12 equal-sized balls. Top with more chocolate chips if desired, and place them on a parchment-lined baking sheet. (Image 7)
Place them on the center rack, and bake for 12-14 minutes, until the edges are set, but the inside is still a little bit gooey. Leave them on the baking sheet for a few moments so they can firm up. (Image 8)
Transfer the cookies to a wire rack to cool completely, and sprinkle with flaky sea salt if desired. (Image 9)
✨Pro Tip: Baking fewer cookies at a time helps ensure there is enough space on the baking sheet for them to spread out.
Now, simply dig in and enjoy!
✨Tips & tricks
- Use room-temperature eggs. That way, when you add the eggs to the batter, they don't seize up if they're cold and come into contact with the warm ingredients. To ensure everything combines properly, allow the eggs to sit out at room temperature for about an hour. If you're in a pinch, simply add the egg to a bowl of lukewarm water for 10 minutes.
- Brown the butter. This is not a 100% necessary step of course, but it adds such incredible flavor!
- Use a scale. Measuring in grams is so much more accurate than using cups for measurement. A little bit too much flour can make your cookies too puffy or dry, and too little flour can make them burn, or lack structure. To make sure you get it right every time, just invest in a digital scale (affiliate link)!
- Rest the dough. We know, it can be really hard to wait, but it's super important for the best cookies. Allowing the dough to rest and chill in the fridge gives the time for the liquids to be evenly dispersed and absorbed by the dry ingredients. This gives the cookies the best texture and allows them to bake evenly.
- Don't overmix. Mix ingredients until just combined, and then stop! It can be tempting to continue mixing, but we don't want to make the cookies tough or too puffy by either overworking the gluten or by adding too much air to the dough.
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💭Frequently Asked Questions
Store leftovers in an airtight container on the counter for 4-5 days. After that, they will need to be transferred to the fridge or freezer.
Yes! We highly recommend it if you want fresh cookies at a later time. Simply allow them to freeze solid on a baking sheet covered in parchment paper in the freezer for about 2 hours. Then, transfer to a freezer-bag. Take out cookie dough when you're ready to enjoy some and bake as directed. These will keep for about 6 months.
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📖 Recipe
Muesli Cookies
Equipment
- large cookie scoop 3 tablespoon size
Ingredients
- ½ cup unsalted butter, melted (1 stick)
- ⅔ cup light brown sugar (about 127 grams)
- ⅓ cup white sugar (about 66 grams)
- 1 tablespoon vanilla extract
- 1 large egg, room temperature
- 1 cup all purpose flour (120 grams)
- 1 teaspoon kosher salt
- 1 teaspoon cinnamon
- ¼ teaspoon baking soda
- 1.5 cups muesli
- 1 cup semi-sweet chocolate chips, divided
Instructions
- This step is optional, feel free to skip to step 2 if you don't want to brown the butter! Add butter to a saucepan over medium-low heat. Whisk constantly until small brown flecks begin to appear in the butter and some bubbles form. The butter will release a nice nutty smell. Once it is browned, immediately remove it from the heat and place it in a separate bowl, as it will continue to cook a little bit off the heat.½ cup unsalted butter, melted
- Add the butter to a large bowl, and allow the butter to cool off for about 5 minutes before adding the sugars. Add brown and white sugar, and cream together with a hand mixer (or stand mixer, or whisk!) on medium-speed for 1-2 minutes until combined. Next, add in the vanilla extract and egg, and mix until combined and smooth.⅔ cup light brown sugar, ⅓ cup white sugar, 1 tablespoon vanilla extract, 1 large egg, room temperature
- Now, sift in the dry ingredients (flour, baking soda, salt, and cinnamon). Mix until just combined. Add in the muesli and chocolate chips, then mix until just combined. Now, cover with plastic wrap and place in the fridge to chill for 1 hour.1 cup all purpose flour, 1 teaspoon kosher salt, 1 teaspoon cinnamon, ¼ teaspoon baking soda, 1.5 cups muesli, 1 cup semi-sweet chocolate chips, divided
- Preheat the oven to 375°F and line a baking sheet with parchment paper. Roll the cookies using a large cookie scoop into roughly 12 equal-sized balls. Top with more chocolate chips if desired, and place them on a parchment-lined baking sheet.
- Place them on the center rack, and bake for 12-14 minutes, until the edges are set, but the inside is still a little bit gooey. Leave them on the baking sheet for a few moments so they can firm up. Transfer the cookies to a wire rack to cool completely, and sprinkle with flaky sea salt if desired.
- Now, simply dig in and enjoy! Store leftovers in an airtight container on the counter for 4-5 days. After that, they will need to be transferred to the fridge or freezer.
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Notes
- You can make these cookies smaller, but they will need to be watched very closely as they will need less baking time. They may not also develop that signature ooey, gooey center with crispy edges.
- This recipe has also been tested with honey as a sweetener, which provides really delicious flavor and can be done (reduce the amount to ½ cup of honey) but it will not set up as nicely.
- If your butter and flour mixture won't cream together in step 2, and the mixture has a sand-like texture, add about 1 tablespoon of water. In the butter browning process, water evaporates from the butter, so you may need to add a touch more to help it come together.
- Don't skip chilling the dough. This allows all of the dry ingredients to absorb the wet ingredients so that the cookies bake up evenly.
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