For the second year, we’ve teamed up with the Cornell Lab of Ornithology to bring bird lovers the ultimate birding photo contest. Each week we’re giving away prizes and sharing some of our favorite recipes, perfect for fueling a healthy, happy day of watching birds. Check back here each week for a great recipe, and don’t forget to vote on your favorites and enter your own photos in BirdSpotter!
Meadowlark Muesli Cookies are a wonderful snack to take along on a birding expedition or enjoy while counting birds at your feeder. Full of whole grain goodness, these cookies use our gluten free muesli in place of oatmeal to create an oatmeal-like cookie with fruits, seeds and nuts. If you aren’t gluten free, you can make these using regular unbleached white flour and omit the xanthan gum.
Meadowlark Muesli Cookies
- 1 cup Butter, soft
- 1 cup Granulated Sugar
- 1 tsp Sea Salt
- 2 Eggs
- 1 tsp Vanilla Extract
- 2-1/4 cups Gluten Free All Purpose Baking Flour
- 3/4 tsp Xanthan Gum
- 1-1/2 tsp Baking Powder
- 1/2 tsp ground Ginger
- 1/2 tsp ground Allspice
- 2 cups Gluten Free Muesli
Preheat oven to 350°F. Spray two baking sheets or line them with parchment paper.
Cream butter, granulated sugar and salt until just combined.
Add eggs and vanilla extract and mix to combine.
Sift together flour, xanthan gum, baking powder and spices. Add to butter mixture and mix slightly. Add muesli and continue to mix until thoroughly combined.
Scoop cookies onto prepared baking sheets (about 2 Tbsp per cookie) and bake for 15 – 17 minutes until the edges are slightly brown. Let cool slightly on baking sheets then remove cookies to a wire rack to cool completely.
Makes 32 cookies.