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Malted Muesli Cookies


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Rate this recipe 4.3/5 (3 Votes)
Malted Muesli Cookies 1 Picture


  • 1 cup rolled oats
  • 1 1/3 cups all-purpose flour
  • 3/4 cup plus 2 tablespoons whole wheat flour
  • 1/4 cup plus 1 tablespoon malted barley flour (aka diastatic malt powder, available at )
  • 1 tablespoon baking powder
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon ground cinnamon
  • 1 pound unsalted butter, at room temperature
  • 1/2 cup light brown sugar
  • 1/2 cup dark brown sugar
  • 1/4 cup honey
  • 3 large eggs
  • 3/4 cup plus 2 tablespoons dried black currants


Servings 48
Adapted from


Step 1

Preheat oven to 400 degrees. Spread oats on a sheet tray and toast until aromatic and slightly browned, 10-14 minutes. Cool completely.

While oats are toasting, combine flours with baking powder, salt and cinnamon and set aside.

In a stand mixer at medium-high speed, cream butter, brown sugars and honey until fluffy, 3-5 minutes. Add eggs, one at a time, and beat until well blended. Mix in flour mixture until completely incorporated. Add toasted oats and currants and mix at low speed until evenly distributed throughout the batter.

On a lightly floured surface, divide batter into four balls. Roll balls back and forth into logs about 16 inches long and 2 inches in diameter. Refrigerate 1 hour or roll in flour, wrap individually in plastic or parchment, and freeze for later use.

Preheat oven to 365 degrees. Cut logs into pieces 1⅓-inches thick, and place 2 inches apart on a baking sheet lined with parchment. Bake 12-16 minutes, depending on how dark you like your cookies. Cool on a rack. Repeat with remaining dough.

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