Vegan Oat & Flax Crisps With Coconut Recipe

Name: Vegan Oat & Flax Crisps With Coconut
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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 350u00b0F. 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.

509

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2/3 cups Rolled Oats, 1/3 cups Flax Seeds, 1/2 cups Shredded Unsweetened Coconut, 2 Tablespoons Coconut Flour, and more.

Yes, Vegan Oat & Flax Crisps With Coconut falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Vegan Oat & Flax Crisps With Coconut

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions