Apples & More Muesli Breakfast Cookies

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Cookies for breakfast. These cookies do have cereal in them – Hodgson Mill Apples & More Muesli, whole wheat, quinoa, honey, dried cranberries and slivered almonds. When all is said and done, these breakfast cookies are so loaded with healthy ingredients they can’t help but be good for you.


  • 1 1/2 cups Hodgson Mill Whole Wheat Flour
  • 1 tsp salt
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 cup unsalted butter, room temperature
  • 1/4 cup sugar
  • 1/4 cup light brown sugar, packed
  • 1/4 cup honey
  • 2 large eggs
  • 1 1/2 tsp vanilla extract
  • 1 cup quinoa, cooked and cooled
  • 1 cup Hodgson Mill Apples & More Muesli
  • 1 cup dried cranberries
  • 1/2 cup almonds, unsalted, slivered


In a large bowl, mix together the butter, both sugars and honey until light and fluffy (3 minutes).  Add the eggs and vanilla extract and beat until pale and fluffy (2 minutes). Mix in the flour, baking powder, baking soda and salt until well combined.  Stir in the cooled quinoa, Apples & More Muesli, cranberries and slivered almonds.  Drop rounded dough (two tablespoons worth), about 1 ½ inches apart onto parchment paper-lined baking sheets and bake at 375˚F until golden brown.  Cool the cookies on wire racks.  Store them in an airtight container at room temperature for one or two days, or freeze for up to a month. 

Makes about 2 dozen cookies. Print this Recipe

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