Name: Coconut Flax Oat Crisps
Yield: 24 cookies
Ingredients: 2.67 cups rolled oats; 0.33 cup flax seeds; 0.5 cup shredded unsweetened coconut; 0.25 cup coconut oil, melted; 0.33 cup unsweetened almond milk; 3 tablespoons maple syrup; 2 tablespoons coconut flour; 1 tablespoon coconut sugar; 1 tablespoon chia seeds; 3 teaspoons ground ginger; 1 teaspoon cinnamon; 1 teaspoon pure vanilla extract; 0.25 teaspoon salt

Serves: 24 cookies

Ingredients: 13

Delicious vegan oat and flax crisps with a hint of coconut sweetness, perfect for a healthy snack or dessert.

Ingredients

2 ²⁄₃	cups rolled oats
¹⁄₃	cup flax seeds
¹⁄₂	cup shredded unsweetened coconut
¹⁄₄	cup coconut oil, melted
¹⁄₃	cup unsweetened almond milk
3	tablespoons maple syrup
2	tablespoons coconut flour
1	tablespoon coconut sugar
1	tablespoon chia seeds
3	teaspoons ground ginger
1	teaspoon cinnamon
1	teaspoon pure vanilla extract
¹⁄₄	teaspoon salt

Instructions

1.	Preheat the oven to 350ºF (180ºC) and line two baking sheets with parchment paper or silicone mats.
2.	In a large mixing bowl, combine all the dry ingredients.
3.	In a separate small bowl, whisk together all the wet ingredients. Gradually pour the wet mixture into the large bowl while stirring to combine all ingredients.
4.	Using a measuring spoon, drop tablespoonfuls of the mixture onto the prepared baking sheets. Flatten each cookie to create a thin layer.
5.	Bake the cookies for approximately 18-25 minutes, checking for browning starting at the 15-minute mark. Remove from the oven when the edges are golden brown. For a crispier texture, bake for about 22 minutes.
6.	Note: If you don’t have coconut flour, you can use regular all-purpose flour as a substitute. Similarly, coconut sugar can be replaced with additional maple syrup or pure cane sugar.
7.	Note: Cooking times may vary based on oven characteristics. Monitor the cookies closely, as oven heat distribution may differ. Adjust the baking time accordingly.