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Author Notes: A healthy alternative to traditional lace oatmeal cookies, and these cookies stay crispy for days! This recipe is adapted from a recipe for coconut ginger cookie crisps by McKel Hill (link: http://nutritionstripped.com/coconut-ginger-cookie-crisps/). —Lisa @ Healthy Nibbles & Bits
Makes 24 cookies
- 2/3 cup 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
- Preheat oven to 350ºF. Line two baking sheets with parchment paper or silicone mats.
- In a large bowl, mix all the dry ingredients together.
- In a small bowl, mix all the wet ingredients together. Pour the wet ingredients into the large bowl gradually. Stir all the ingredients together.
- Drop tablespoons of the mixture onto the cookie sheet. I used a measuring spoon for this step. Flatten out the mixture on the cookie sheets so that each cookie is thin.
- Bake the cookies for about 18-25 minutes. Start checking the cookies at about the 15-minute mark (or a few minutes before that) to see if they have browned. If the cookies are quite brown around the edges, remove from the oven. I wanted my cookies to be more crisp and brown, so I left them in there for about 22 minutes.
- NOTE #1: If you don’t have any coconut flour, substitute that with regular all-purpose flour. Also, if you don’t have any coconut sugar, substitute that with more maple syrup or pure cane sugar.
- Note #2: In terms of cooking time, it largely depends on the oven that’s in your kitchen. The heat distribution of my oven is quite uneven, so the batch of cookies on the lower rack finished in 22 minutes while the ones on the top rack took 25 minutes. Just be sure to check the cookies frequently.
- This recipe was entered in the contest for Your Best Weekday Breakfast Recipe