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Oats & Flax Seed Crisps | Healthy Nibbles and Bits
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Author: Lisa Lin

Oats & Flax Seed Crisps

These crispy cookies are light with some ginger spice. I promise, one will not be enough! Makes 24 Crisps.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes

Ingredients

Dry Ingredients

  • 2/3 cup rolled oats
  • 1/2 cup flax seeds
  • 1/3 cup flaked or shredded coconut, I used flaked coconut
  • 2 TBS black sesame seeds
  • 2 TBS coconut flour
  • 1 TBS finely chopped candied ginger, or substitute with 1 TBS ground ginger
  • 1 tsp cinnamon
  • pinch of salt

Wet Ingredients

  • 3 TBS coconut oil, melted
  • 1/3 cup unsweetened almond milk
  • 1/4 cup maple syrup
  • 1 tsp pure vanilla extract

Instructions

  • Preheat oven to 350ยบ F. 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 the melted coconut oil, maple syrup, and vanilla. Add this mixture to the dry ingredients and stir until everything is well incorporated.
  • Add in the almond milk to the mixture and stir well. You will end up with a crumbly "dough."
  • Scoop out tablespoons full of the mixture and transfer to the baking sheet. Flatten the mixture into a thin layer.
  • Bake the crisps for about 15 minutes, but start checking the crisps at about the 11-12 minute mark. If they have browned significantly, take them out of the oven.
  • Let the crisps cool and enjoy!

Notes

1. Inspired by Nutrition Stripped.[br]2. Be careful not to mix the almond milk and coconut oil too far ahead of time because chilled milk will solidify the melted oil. [br]3. Feel free to substitute the coconut flour and sesame seeds for ingredients you can find in your kitchen.
Did you make this recipe?Tag @hellolisalin or leave a star rating and comment on the blog!