Muesli White Chocolate Cookies

Who doesn't love it? The smell of freshly baked cookies! These low-histamine muesli white chocolate cookies not only smell wonderful, they are also super crispy and quick to prepare.

This recipe is

• vegan
• Suitable for a low-histamine diet
• gluten-free
• lactose-free

Preparation time

20 minutes

Ingredients for approximately 20 cookies

• 1 pack of organic grain muesli
• 8 tbsp Organic Protein Spread Pumpkin Seed & Pistachio
• 12 tablespoons maple syrup
• 4 tablespoons coconut oil
• 50 g cocoa butter nibs

preparation

• Knead the organic grain muesli , the organic protein spread , maple syrup and coconut oil into a sticky dough.
• Add the cocoa butter nibs and knead gently.
• Moisten your hands with a little water and form small cookies, about 1 cm thick, from the dough and place them on a baking sheet.
• Bake at 180 degrees Celsius (top/bottom heat) for approximately 15 minutes.
• Let the cookies cool before serving so they become nice and crispy.

Our HistaFood tip

You can also prepare the cookies with almond butter (1) or pistachio butter.

Our recommendations

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Note regarding our recipes:
We exclusively use ingredients from the SIGHI list categories 0 and 1. Please always consider your individual tolerance.