Coconut Flax Oat Crisps
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
2.67 | cups rolled oats |
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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. |
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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. |
Published on Jul 18, 2024 by Luminița