Coconut Ginger Cookie Crisps

Coconut Ginger Cookie Crisps
Serves: 16
  • 1 cup gluten free rolled oats
  • ½ cup shredded coconut, unsweetened
  • 5 tablespoons organic coconut oil, melted
  • 3 tablespoons maple syrup
  • 3 tablespoons filtered water
  • 3 tablespoons almond milk
  • 2 tablespoons brown rice flour
  • 1 tablespoon coconut sugar
  • 1 tablespoon organic psyllium husk
  • 2 teaspoons ground ginger
  • 1 teaspoon vanilla extract
  • ½ teaspoon of cinnamon
  • ⅛ teaspoon salt
  • a pinch ground all spice
  1.  Preheat the oven to 350 degrees F/ 180 degrees C
  2. In a large bowl, combine dry ingredients of rolled oats, psyllium husk, coconut sugar, coconut, salt, and spices, and stir to mix.
  3. In a small bowl, mix all wet ingredients, organic coconut oil, almond milk, water, maple syrup, and vanilla extract.
  4. Pour wet mixture into the large bowl with dry ingredients and combine until a dough forms.
  5. On a lined baking sheet, scoop about 1-2 tablespoons of the cookie dough flattening it thin with a back of a spoon (about 2 inches in diameter). You want these to be thin.
  6. Bake for 15-20 minutes keeping an eye on them after 10 minutes, or until golden brown around the edges.
  7. These will become crispier as they set and cool.
  8. Allow cool for at least 20 minutes.