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Soft Bake Blender Biscuits

Slow release energy, gluten & dairy free breakfast cookies to keep you full up all morning
Prep Time10 mins
Cook Time15 mins
Servings: 12 biscuits
Course: Appetizer, Breakfast
Cuisine: American, english
Keyword: breakfast biscuit, breakfast cookie


  • 320 grams Delicious Alchemy Museli
  • 4 tbsp maple syrup/golden syrup/honey
  • 2 tsp baking powder
  • 2 eggs
  • 4 tbsp oil
  • Currants/Extra dried fruit & nuts - – optional


  • Take 120g of muesli. Blend in a smoothie maker until it’s a fine powder, like flour. Takes 20-30 seconds.
  • Add the maple syrup, baking powder, oil & eggs and blend again until smooth. Approx 20 seconds.
  • Pour the mixture into a bowl. Mix in the rest of the muesli with a spoon. Leave to sit for 5-10 mins (so the muesli can start to absorb some of the liquid).
  • Whilst that is sitting, preheat your oven to 180oC.
  • Place a sheet of baking paper onto a baking tray.
  • Take 1 tbsp of the mixture and place onto the tray. Use a spoon/your fingers to spread into a circle shape, around 1cm thick.
    >Tip: To get even circles, you can put a tbsp of mixture into a cookie cutter and use the back of a spoon to even it out.
  • Add extra dried fruit/nuts to the tops if you wish.
  • Bake for 15mins or until browning around the edges and the middles turn golden. If you like a crunchier biscuit, leave them in for a little longer!
  • Leave to cool on the tray for 5 mins before moving them as they’ll be very soft at first.


Will keep for at least 3-4 days in an airtight container (mine have been going strong for a week now!!)
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