Ingredients: 1/3 cup unsweetened almond milk,1 Tbs chia seeds,1/2 teaspoon cinnamon,1/2 cup shredded coconut (or chopped flaked coconut),1/2 cup shredded coconut (or chopped flaked coconut),2 Tbs coconut flour,1 tablespoon coconut oil,1 Tbs coconut sugar,1/3 cup flax seeds,3 tsp ground ginger,3 Tbs maple syrup,2/3 cup rolled oats,1 teaspoon Salt,1 teaspoon pure vanilla extract
Instructions:
- Preheat oven to 350F. 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 all the wet ingredients together.
- Pour the wet ingredients into the large bowl gradually. Stir all the ingredients together.Drop tablespoons of the mixture onto the cookie sheet. I used a measuring spoon for this step. Flatten out the mixture on the cookie sheets so that each cookie is thin.
- 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 from the oven. I wanted my cookies to be more crisp and brown, so I left them in there for about 22 minutes.Enjoy the cookies when cooled!
