Coconut Ginger Cookie Crisps are a combination of a chewy cookie (in the center) and a crisp cookie on the outside. These cookie crisps are filled with subtle flavors of zesty ginger, sweet coconut, and nutty oatmeal. I have another healthy cookie recipe ready to share for you all and the good news is, we all still have enough time to bake these for the holiday!
My lovely girlfriends hosted a cookie swap last week and we all shared some amazing cookies with one another- of course I brought a couple to test out to get the approval- it’s a hard job, especially dipping them in hot chocolate with cardamom (YUM). I think these cookies passed the test via my beautiful friends- I made a couple modifications after the cookie swap and nailed it. An added bonus to these cookies is they’re homemade and nothing beats homemade.
Unlike store bought cookies, these are naturally high in fiber and contain healthy fats. Whereas, cookies from the store may not always contain the best ingredients and are often full of hydrogenated oils, trans fats (especially in icings), and loads of refined sugars. These Coconut Ginger Cookie Crisps are vegan, gluten free, easy to make, and incredibly delicious! Remember, these cookie crisps aren’t just for the holidays, these are perfect year round especially in the summer time with a big scoop of coconut milk ice cream or my favorite BanaNO-cream….talk about delicious.
My favorite ways to eat these beauties |
- Ice cream sandwiches // take a big ole’ scoop of my BanaNO-cream ice cream or coconut ice cream and sandwich it in between 2 of the Coconut Ginger Cookie Crisps. Optional and totally decadent is to roll them in toasted shredded coconut.
- Cookie crumble // use any crumbs left over to top on your favorite dessert, yogurts, fresh fruit, mousses, etc. for a bit of a crunch.
- Chocolate Mousse Tart // take Dark Chocolate Avocado Mousse and spread it on a side of 1 cookie crisp, chill for at least 20 minutes, and top with raspberries. You’ll have an individual serving of a “tart” where the cookie serves as the crust.
- Milk n’ cookies // a classic. Dip these cookie crisps into almond milk and enjoy!
- 1 cup gluten free rolled oats
- 1/2 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
- 1/2 teaspoon of cinnamon
- 1/8 teaspoon salt
- a pinch ground all spice
- Preheat the oven to 350 degrees F/ 180 degrees C
- In a large bowl, combine dry ingredients of rolled oats, psyllium husk, coconut sugar, coconut, salt, and spices, and stir to mix.
- In a small bowl, mix all wet ingredients, organic coconut oil, almond milk, water, maple syrup, and vanilla extract.
- Pour wet mixture into the large bowl with dry ingredients and combine until a dough forms.
- 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.
- Bake for 15-20 minutes keeping an eye on them after 10 minutes, or until golden brown around the edges.
- These will become crispier as they set and cool.
- Allow cool for at least 20 minutes.
- Store in an air tight container, mason jar, etc.
TIP // store in an air tight container and be sure there is no moisture around these cookies, they will lose their crisp texture. Also note, these are best right out of the oven after they’ve been able to cool- they start to become softer in texture the day or two after baking.
Be sure to “SAVE” this recipe for later to your Recipe Box or share the goodness via facebook, etc. These are one of my new favorite cookies to make, hope you love them as well! Stay tuned for another holiday sweet recipe tomorrow that’s super easy and quick to make if you need a last minute dessert!