Muesli Choc Cookies

Add a little ray of sunshine to your child’s lunchbox or the kitchen cookie jar. These chewy-soft biscuits are also unbeatable dunked into a cup of tea or coffee – allowing the rich choc-chips inside to melt just slightly. Stopping at one can be a challenge!

Recipe by Hayley Cavicchiolo

Makes 24


  • 125 grams butter
  • ½ cup rice malt syrup
  • 1 ½ teaspoons bicarb soda
  • 2 ½ tablespoons boiling water
  • 1 cup Brookfarm Porrij (see note)
  • ½ cup quinoa flakes
  • ¾ cup desiccated coconut
  • 1 cup gluten free plain flour
  • ¼ cup chopped pecans or macadamia nuts
  • ¼ cup Well Naturally Rich Dark Chocolate, chopped into chunky chips


  1. Preheat oven to 160°C and line tray with baking paper.
  2. In a small saucepan over low heat, combine the butter and rice malt syrup, stirring until mixture melts and bubbles.
  3. In a cup, stir the bicarb soda into the boiling water (it will begin to foam up), and add to the melted butter and rice malt syrup mixture.
  4. Meanwhile, in a separate bowl, combine the remaining dry ingredients.
  5. Pour the melted butter and rice malt syrup mixture into the dry ingredients and stir until evenly combined.
  6. Take teaspoons of mixture, roll into balls and place onto oven tray, flattening slightly with a fork or your fingertips.
  7. Repeat with remaining mixture, being sure to allow room for spreading during the baking process.
  8. Bake for 15-20 minutes until golden brown, checking more frequently towards the end, to ensure they don’t burn.
  9. Allow to cool slightly on trays before transferring to a wire cooling rack.
  10. When completely cool, store in an airtight container where they will keep for several days.

Note: Alternatively, quick cooking oats will also work, however they are not always gluten free.


Find more recipes from Hayley here:


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