1/2 cup natural nut or seed butter (no salt or sugar added)
1/3 cup honey
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1 teaspoon vanilla extract
1 large egg
1 3/4 cup unsweetened muesli
1/2 cup whole wheat flour
1/2 teaspoon baking powder
Preheat the oven to 350°F and line a baking sheet with parchment paper.
In a medium pot over medium heat, melt together the nut butter and honey until smooth. Remove from heat and use a wooden spoon to stir in the cinnamon, salt and vanilla. Once the mixture has cooled a little, quickly beat in the egg. Add the muesli, flour and baking powder to the pot and stir together until combined.
Take about 2 heaped tablespoons of dough, roll into a ball and flatten slightly onto the baking sheet. Repeat with the rest of the dough, spacing the flattened balls about 1 inch apart. (They barely spread when baked.)
Bake until golden brown underneath, 6 to 8 minutes. Transfer the cookies to a wire rack to cool completely, then store in an airtight container for up to 5 days.