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Eat Well Dec. 23. 2013
Desserts

Coconut Ginger Cookie Crisps

Dec. 23. 2013
Desserts
McKel Hill, MS, RDN, LDN

McKel Hill, MS, RDN, LDN

Founder

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!

 

Coconut Ginger Cookie Crisps
Recipe Type: dessert, cookie
Author: McKel Hill, MS, RD, LDN
Prep time:
Cook time:
Total time:
Serves: 16
A thin gluten free cookie crisp with flavors of coconut and ginger.
Ingredients
  • 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
Instructions
  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.
  9. Store in an air tight container, mason jar, etc.
  10. Enjoy!
Notes
TIP // to keep these as crispy as possible after day one, add a piece of toast or dried bread/pretzel into the jar- this will help keep the moisture out of the cookies.

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!

Happy holidays,

xo McKel

The Recipe

Serves 16

Print

Ingredients:

  • 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

Directions:

  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.
  9. Store in an air tight container, mason jar, etc.
  10. Enjoy!

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Did you try it out?

Share Your Thoughts & Images

  • Brittany

    Hello! I’m the recipe it says to add baking soda, but it does not give a quantity for baking soda in the ingredients list, just wondering how much to add!

    Thanks!

    • Hi Brittany!
      Thanks for the catch- that was used in the old recipe. No baking soda required 😉

  • Alicia

    Do you think while wheat flour or oat flour might work in this recipe? Also I don’t have pslyum husk, could I leave this out?

    • Hi Alicia,
      You can try those variations instead of using gluten free flours and if you don’t have psyllium husks that’s okay you can use an egg instead if you eat eggs. I haven’t tried it any other way than the recipe though, best of luck and hope it turns out well!

  • McKel! These are awesome! I just ate one right out of the oven and then remembered I had coconut bliss in the freezer so enjoyed some with a second one, haha! So good and just what I was craving. These would be a nice treat for breakfast too. I am new to your blog and am very impressed. Wonderfully done. Found you through The Chalkboard Mag on Instagram. Thanks and have a great day! 🙂
    -Lindsay

    • HI Lindsay,
      I’m so glad you’ve stumbled upon my blog as well! Thank you so much for your kind words- I appreciate it very much!

  • I really want to try these and have all the ingredients except psyllium husk….is there anything I could sub?

    • Hi Melissa, the psyllium husk is great for binding in vegan baking- you can try flax seed or an egg (although I did not try that out) let me know how it goes!

  • These sound absolutely wonderful! Can’t wait to give em’ a whirl!

  • Mike

    I just came across this blog through my wife who is already a follower. Amazing! These cookies are absolutely fantastic. I did substitute flax seed for the psyllium husk, and they are perfect. Can’t wait to make the banano cream ice cream later in my Blentec…

    • Hi Mike,
      Fantastic! I’m so glad you and your wife both enjoy these as much as I do- yes flax seed will work just great in it, thanks for sharing! Best- m.h.

  • Ella

    I have all the ingredients except the brown rice flour! I have all-purpose, whole wheat, whole wheat pastry, gluten-free all-purpose, coconut and almond meal/flour flour. Which do you think would work best? thanks! (btw I totally understand that you can’t guarantee results with any of those since the recipe calls for brown rice. just hoping you might have a strong idea one way or the other!)

  • Charlotte

    Hi, I just wanted to let you know how AMAZING these were!
    If anyone reading this is thinking of trying out this recipe, DO IT! It doesnt take you more than 10 minutes to prep, you’ll feel amazing using such beautiful ingredients, and I promise you will end up with a wonderful batch of fragrant cookies waiting for you at the end of it.

    A few tips/notes I’d like to share with you McKel!
    1. would be useful to remind everyone that the wet mixture should all be at room temperature! My coconut oil was melted, but as my almond milk came straight out of the fridge, it caused my oil to solidify and I had to spend some time stirring and waiting for it to liquify again (no biggie though!)
    2. I ran out of oats (was so upset that my plan to make them these morning had failed). BUT I digged deep in my pantry and in my imagination, and decided to experiment with buckwheat groats! – AMAZING. Gave the most wonderful crunch! I was afraid the cookie would fall apart as it didnt ‘gel’ so well with the dough, but that worry flew out the window once I saw the result of the cookies!

    I’d like to try adding some soaked raisins or dates into the mixture next time – should be yummy for the sweeter tooths!

    THANK YOU for this recipe! absolutely made my day =)

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