Vegan Oat & Flax Crisps With Coconut

• 2/3 cups Rolled Oats
• 1/3 cups Flax Seeds
• 1/2 cups Shredded Unsweetened Coconut
• 2 Tablespoons Coconut Flour
• 1 Tablespoon Coconut Sugar
• 1 Tablespoon Chia Seeds
• 3 teaspoons Ground Ginger
• 1 teaspoon Cinnamon
• 1/4 teaspoons Salt
• 1/4 cups Coconut Oil, Melted
• 1/3 cups Unsweetened Almond Milk
• 3 Tablespoons Maple Syrup
• 1 teaspoon Pure Vanilla Extract

1. Preheat oven to 350u0b0F. Line two baking sheets with parchment paper or silicone mats. Set aside.
2. In a large bowl, mix all the dry ingredients (oats through salt) together.
3. In a small bowl, mix all the wet ingredients (coconut oil through vanilla) together. Pour the wet ingredients into the large bowl gradually. Stir all the ingredients together.
4. Drop tablespoon-sized scoops of the dough onto the cookie sheet, leaving about 2 inches between each. I used a measuring spoon for this step. Flatten each scoop of dough using your hand, so that each cookie is thin.
5. 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 them from the oven. I wanted my cookies to be more crisp and brown, so I left them in there for about 22 minutes. Remove from oven and allow cookies to cool. Enjoy the cookies when cooled!
6. Recipe inspired by Nutrition Stripped.

rolled oats, flax seeds, unsweetened coconut, coconut flour, coconut sugar, chia seeds, ground ginger, cinnamon, salt, coconut oil, milk, maple syrup, vanilla

Taken from tastykitchen.com/recipes/desserts/vegan-oat-flax-crisps-with-coconut/ (may not work)