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Healthy Crunchies for the Manic Munchies. [Gluten Free]

Joanne Molinaro
...for when you have the munchies for something crunchy and sweet...
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings 6 cookies

Ingredients
  

  • 1/2 cup coconut oil
  • 3/4 cup coconut sugar
  • 1 cup GF rolled oats
  • 1 1/2 tbsp GF oat flour
  • 1 tsp xanthum gum
  • 1/2 tsp salt
  • 1 tsp crushed pink peppercorn
  • 1 tbsp flax seeds
  • 1 1/2 tbsp non-dairy milk
  • 1 tsp vanilla extract
  • 1 tsp cinnamon

Instructions
 

  • Add flax seeds to non-dairy milk and set aside.
  • In a medium saucepan over medium heat, melt coconut oil and add coconut sugar. Stir until a thick paste forms. Remove from heat.
  • In a large bowl, add all dry ingredients. Then add flax+milk, vanilla extract, and sugar mixture to dry ingredients. Stir with wooden spoon until all ingredients are well incorporated.
  • Using your hands, spoon out dough to form a ball and place on baking sheet lined with parchment paper or a silicon baking mat. The dough will be very loose, but once you place them on the baking sheet, you can shape them into pretty little circles, roughly 2 inches in diameter. Make sure to place at least 2 inches of space between the cookies, as they will spread in the oven.
  • Place baking sheet in oven preheated to 350° F for approximately 12-14 minutes. Remove from oven and let them cool for approximately 1 minute. Then, with your spatula or the back of a spoon, reshape the cookies into discs if they've spread into shapeless blobs. Let them cool for a few minutes longer until they've started to harden. Remove them from the baking sheet with a spatula and place them gently onto a cooling rack. Let them cool for ~15 minutes and enjoy.
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