Sesame and vanilla muesli biscuits

These dairy free sesame and vanilla muesli biscuits are just the thing you want for a nutritious pick-me-up. Perfect for the little ones (and adults too!) as they are full of goodness, and with just the right amount of sweetness. Pop some in the freezer for a snack on the go.

Nutrition Note: Muesli cookies and a satisfying snack for kids. The peanut butter, tahini and oil reduce the saturated content compared with many traditional recipes that use butter.

Note: if you wish to use your own muesli for the cookies simply replace the oats, coconut, sesame seeds, sunflower seeds, pepitas and sultanas with 3 cups of muesli.

Storage: keep biscuits in airtight container for 5-7 days or in the freezer for up to 2-3 months. Uncooked cookie dough can be stored in the fridge for 3-5 days or in the freezer for up to 3 months.

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Ingredients

• 2 cups oats
• ½ cup desiccated coconut
• ¼ cup sesame seeds
• 2 tbsp sunflower seeds
• 2 tbsp pepitas
• ¼ cup sultanas
• ¾ cup light flavoured oil e.g. sunflower, light olive
• ¼ cup honey*
• ¼ cup 100% peanut butter
• 1 tbsp tahini
• 1½ tsp vanilla extract
• 2 eggs
• *use maple syrup for children under 12 months of age

Method

Step 1

Preheat the oven to 180°C. Line a large baking tray with baking paper.
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Step 2

Place the oats, coconut, sesame seeds, sunflower seeds, pepitas and sultanas in a large mixing bowl and stir to combine.
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Step 3

Place the oil and honey in a small saucepan over low-medium heat until simmering. Remove from the heat and stir in the peanut butter and tahini.
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Step 4

Add the peanut butter mixture into the dry ingredients and stir to combine. Add the eggs and vanilla and stir until well combined.
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Step 5

Roll tablespoons of the mixture into balls and place on the baking tray. Flatten slightly and bake for 15-20 minutes or until golden. Remove from the oven and allow to cool on a wire rack. -