Muesli Oat ginger Cookies Recipe

Off late, I have been struggling with eating healthy snacks. I say this because you just can't be sure of how really healthy a product is without actually reading between the labels. Some have too much added sugar, some have preservatives and what not.

I simply love to indulge in some semi sweet biscuits at tea time. Unfortunately I am yet to find that perfect cookie snack that isn't too sweet or too salty. At such times I don on my baking hat and make these quick fix crumbly and chewy Oatmeal Ginger cookies.

Ingredients:

One cup of Rolled oats
3 tablespoons of Flour
2 tablespoons Sugar
1/4th cup muesli
1 spoon Allspice
1 spoon Cinnamon powder
1/4 teaspoon baking soda
1 egg
50 grams butter
1 tablespoon Honey
1 spoon grated ginger

Method:

Beat together the butter and egg, until it reaches a nice and creamy consistency. For this recipe I want a nice crunchy sugar taste, so I didn't beat in the sugar as well.
Mix the dry ingredients well together, including the sugar. You may also take some of the oats and grind them into a powder form if you don't want the cookies to have large oat bites.

Mix in the honey with the egg and butter batter along with the grated ginger. Now, gently fold in the dry ingredients and combine well to make a nice cookie batter. After you get the cookie dough ready shape them into small balls. I made approximately 10 cookies from this mix. You may refrigerate this mix if you'd like.

Keep the individual balls on the baking sheet and slightly flatten them out with a rolling pin. Don't keep it too thick as the cookie won't cook all the way through. Bake at 180 for about 12 minutes in a preheated oven or until the top has become slightly golden. Cool off completely before you can store them in an airtight container.

You get these incredibly soft chewy oatmeal cookies with a little bit of crunch thanks to the sugar and muesli. You may also add nuts or dry berries to this mix and add some amazing flavor to these cookies.