Vegan Oats & Flax Crisps with Coconut

⏱ 45 min · 🍽️ 24 Portionen · 🧂 13 Zutaten

Zutaten

  • 1/3 cup unsweetened almond milk
  • 1 Tbs chia seeds
  • 1/2 teaspoon cinnamon
  • 1/2 cup shredded coconut (or chopped flaked coconut)
  • 2 Tbs coconut flour
  • 1 tablespoon coconut oil
  • 1 Tbs coconut sugar
  • 1/3 cup flax seeds
  • 3 tsp ground ginger
  • 3 Tbs maple syrup
  • 2/3 cup rolled oats
  • 1 teaspoon Salt
  • 1 teaspoon pure vanilla extract

Zubereitung

  1. Preheat oven to 350F. 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.
  2. 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.
  3. 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.Enjoy the cookies when cooled!
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Vegan Oats & Flax Crisps with Coconut
📖 Foodista
gluten freedairy freelacto ovo vegetarianvegan

Vegan Oats & Flax Crisps with Coconut

Need a gluten free, dairy free, and fodmap friendly dessert? Vegan Oats & Flax Crisps with Coconut could be a great recipe to try. This recipe serves 24. One portion of this dish contains around 1g of protein, 3g of fat, and a total of 53 calories.

⏱

Kochzeit

45 min

🍽️

Portionen

24

🧂

Zutaten

13

Original ansehen ↗

Nährwerte

pro Portion

53 kcal

Kalorien

1 g

Eiweiß

3 g

Fett

6 g

Kohlenhydrate

Zutaten

Für 24 Portionen

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Zubereitung

  1. 1

    Preheat oven to 350F. 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.

  2. 2

    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.

  3. 3

    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.Enjoy the cookies when cooled!

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