These Maple Glazed Gingerbread Muesli Cookies are so incredibly chewy and delicious, it’s hard to believe these are healthy enough for breakfast!
I’ve got the last bit of holiday shopping to do this weekend, then I’ll be ready for jolly old Saint Nick to stuff his red suited ass down my chimney, and shower me in gifts.
Or in other words, spend quality time with family.
But, first COOKIES!
I hosted my first cookie swap with some of the girls from work, and I have to say it was a success!
I took some tips from the SITS Girls, and gave festive boxes to loads all the goodies into, along with a cookie cutter parting gift. I also gifted myself the new finest seat in the house.
I now spend most of my nights tucked in there with some tea, Christmas tunes, and the screaming taxi cab drivers outside my window. Ahh the holidays.
And no holiday is complete without a
sugar-induced coma plateful of cookies!
Gingerbread is the pumpkin spice of winter. And I am all team gingerbread.
But the regular ol’ g-men just don’t do it for me. I’ve set my gingerbread standards a little bit higher this year. Never settle ladies!
Being the lover of all things chunky (especially babies and peanut butter), I knew I wanted some tasty tidbits snuggled into my ginger spiced cookies. By the power of the Pinterest gods, I stumbled upon a recipe for muesli cookies from King Arthur flour, and knew all those nuts and bolts..errr seeds would get along just peachy with my gingerbread dreams.
And now you have a oil and butter free, vegan cookie that Santa can eat for his 3 AM breakfast.
I heard rumors he’s going gluten-free this year, but a simple swap in flours will solve that problem IF they’re true.
- ½ cup oats
- ¾ cup flour
- ½ cup ground flaxseed
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- ½ teaspoon baking powder
- ½ cup dried cranberries
- ¼ cup chopped walnuts
- ¼ cup sunflower seeds ( I just used a trail mix blend)
- ¼ cup maple syrup
- 2 tablespoons molasses
- 1 tablespoon ground flax + 3 tablespoons water ( or 1 egg if not vegan)
- 1 cup powdered sugar
- 1 tablespoon maple syrup
- 1-2 tablespoons unsweetened almond milk (or milk of choice)
- Preheat oven to 350 degrees. Spray sheet pan with cooking spray, and set aside.
- In a large bowl, mix together oats, flour, ground flax, spices, baking powder, and salt.
- Stir in dried cranberries, nuts, and seeds.
- In a small bowl, combine tablespoon and ground flax, and let sit for 5 minutes.
- Add maple syrup and molasses to flax egg, and stir to combine.
- Add wet mixture to dry, and stir to combine thoroughly.
- Drop by spoonfuls onto prepared cookie sheet.
- With wet fingertips, flatten each cookie into an even circle.
- Bake for 10-12 minutes, or until edges are golden brown.
- Let cool on wire rack.
- In a small bowl, combine glaze ingredients.
- Drizzle each cookie with glaze, and let dry before serving.
And now it’s time for today’s 12 Days of Giving entry, and it involves YOU!
Today is “give to a stranger” day, and while I like to consider you all my close friends, if we don’t know each other’s peanut butter preference, we’re still strangers. Or maybe it’s just because I’m strange, but you’re getting a gift people so ZIP IT!
SLS3 is offering up your choice of either compression socks or sleeve just for you fine
strangers readers! Enter for your chance below. The winner will be chosen on 12/23, so good luck!
And if you’re looking for a last minute gift for your fellow fitness enthusiast, you can get 45% off your order AND free holiday shipping on SLS3’s compression & triathlon goodies with the discount code BLOG45
Make it a great day!
What’s your favorite holiday cookie?
Is all your holiday shopping done yet?