Oatmeal Crisps are so thin but they are packed with flavor. Â You will eat a whole stack before you know it!
I am all about a crispy cookie. Â Soft cookies are just a waste of calories to me.
I have to say cookies are one of my favorite ways to enjoy dessert. Â So, I am always trying to come up with great crispy cookie recipes.
These oatmeal crisps are obviously crispy, so says the name, but they are also outrageously thin. Don’t let their thin stature fool ya’ though, they are loaded with great flavor and are addictively good.
That thin appearance was a bit misleading when I pulled them out of the oven, because before I knew it and looked down to see 3,4 or maybe it was 5 gone.  I had to get myself under control because the photos still needed to be taken.  I packed up the extra and stored them in the refrigerator and all were gone by the next day.  Yep, they are that good.
What is your favorite type of cookie? Â Crispy or soft?
Oatmeal Crisps
Ingredients
- 1 tablespoon coconut flour
- 1 teaspoon baking powder
- 1/4 teaspoon fine grain sea salt
- 1/4 cup unsweetend shredded coconut
- 1/2 cup unsalted butter
- 1 1/4 cup uncooked rolled oats gluten free slow cooked- NOT instant
- 1 egg room temperature
- 1 egg yolk
- 1 1/2 teaspoon vanilla extract
- 3/4 cup coconut sugar
Instructions
- Preheat oven to 350F with a rack in the top third. Line two baking sheets with parchment paper.
- In a small bowl, combine the coconut flour, baking powder, salt, unsweetend coconut. Set aside.
- Gently melt the butter in a medium saucepan. When just melted, remove from heat and stir in the oats. Stir until well coated.
- In a large bowl, whisk the sugar with the egg, egg yolk and vanilla extract until it is creamy.
- Whisk the coconut flour mixture in, and then add the oats. Stir until combined.
- Drop tablespoon at a time onto the prepared baking sheets, at least 2 inches apart.
- Bake in the top third of the oven.
- Bake until very deeply golden, about 8-10 minutes.
- Remove, and let sit for a few minutes, then transfer to a rack to continue cooling.
- Refrigerate and store for up to 1 day.
- Repeat with remaining dough.
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I’ve been making these for a while and love them. i’ve always used raw coconut oil instead of butter and they come out perfectly. This time, I mixed 3/4 cup of unsulfured (sun-dried) raisins to the oatmeal/coconut oil mixture after the oatmeal was fully coated. Th raisin version is fabulous!!!
Hi,
I made these today and the only variation was using Earth Balance for non-dairy. I baked on top 1/3 shelf as directed. They spread like yours and were deeply golden but they never crisped up after cooling – I when tried putting them in the freezer but they still never crisped up. Any clue as to what went wrong. I have never has issues with earth balance before – if it is that then do you have any other butter substitute. Thx, Kim
Hi Kim, I have never cooked with Earth Balance, so I can’t give you an opinion on if that is the reason why your cookies were not crispy. I think with this recipe you need to use butter.
Hi,
Wanted to post back and let any dairy free folks know that Spectrum Vegetable Shortening Butter Flavor, did the trick – it make the cookies crisp not mushy like Earth Balance.
Kim, Thank you so much for letting us know!!