If you love all things caramely, chewy, and loaded with fiber + protein instead of sugar, these muesli cookies are for you.
Oh yeah, and they’re also no-bake. No oven = truly no fuss.
Healthy Homemade Muesli
If you’ve never thought of using muesli to make cookies, you’re in for a big treat.
Compared to plain rolled oats, muesli offers a variety of delicious flavors and textures (making the cookie eating experience all the more fun!).
Thankfully, there is no hard-fast, serious guide to making tasty muesli, meaning you can switch and swap ingredients with ones you prefer, and get away with it!
If you’re looking for a simple guide, check out my sugar-free muesli. It’s full of crunchy seeds and grains, flavorful nuts, and chewy toasted coconut.
These caramel protein cookies are the perfect day-to-day healthy cookie–
They can be made virtually sugar-free if you use fiber syrup instead of honey or rice syrup, and they only require a minimal amount of coconut oil to help the ingredients bind.
If you’re gluten-free or vegan, you’ll be happy to you that this recipe ticks both boxes!
Don’t forget to leave a rating and comment below if you give these cookies a try!
You’re post-gym or post-long-day-at-work self will definitely thank you for your cookie prepping foresight later.
Caramel Protein Muesli Cookies
4-ingredient chewy CARAMEL PROTEIN muesli cookies! These no-bake cookies are packed with delicious caramel flavor, fiber + protein, and are SO easy to make.
- 1 3/4 cup sugar-free muesli* (or use store-bought muesli-- preferably one with a variety of textures!)
- 2 scoops (~40 g) caramel pea protein powder (I used Nothing Naughty brand)
- 1/3 cup maple fiber syrup (or sub other liquid sweetener of choice, such as honey or regular maple syrup)
- 2 1/2 tbsps coconut oil, melted
- 1 tsp vanilla extract (optional, but delicious!)
- Pinch or two salt (optional)
In a large mixing bowl, combine all of the ingredients. It will take a little stirring, but the ingredients should come together into a slightly sticky, mostly cohesive mass. If the mixture is very crumbly, add an extra dash or two of syrup. I recommend popping the bowl in the fridge to harden up the coconut oil slightly (~10-20 min)-- this will help with shaping.
Use your hands to shape and flatten about ~12 cookies. Return to the fridge to harden up more (if needed) before enjoying. Keep in a tightly-sealed container in the fridge for ~1 week (maybe longer).
*I substituted the dried blueberries with chopped dried apricots. Feel free to swap some of the other ingredients with ones you prefer or have on hand, i.e. chopped almonds or cashews instead of brazil nuts, sunflower seeds instead of pepitas, etc.