Vegan Oats & Flax Crisps with Coconut

Name: Vegan Oats & Flax Crisps with Coconut
Total time: 45 min
Yield: 24 servings
Ingredients: 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

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.

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Cook time

45 min

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Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

53 kcal

Calories

1 g

Protein

3 g

Fat

6 g

Carbs

Ingredients

For 24 servings

Instructions

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!