Description
Crispy ginger oatmeal flax cookies topped with ripe bartlett pears, cranberries, and pecans. Drizzle a bit of caramel on top for some extra pizzazz!
Ingredients
- FOR THE CRISPS:
- ⅔ cups Rolled Oats
- ½ cups Flax Seeds
- ⅓ cups Unsweetened Flaked Coconut
- 2 Tablespoons Coconut Flour
- 2 Tablespoons Finely Chopped Candied Ginger
- 1 teaspoon Ground Cinnamon
- 1 pinch Salt
- 3 Tablespoons Coconut Oil
- ⅓ cups Unsweetened Almond Milk
- ¼ cups Maple Syrup
- 1 teaspoon Pure Vanilla Extract
- FOR THE TOPPING:
- 2 whole Medium Bartlett Pears
- 3 Tablespoons Chopped Pecans
- 3 Tablespoons Dried Cranberries
- ¼ cups Caramel Sauce Fro Drizzling (optional)
Preparation
1. Preheat oven to 350ºF (175ºC). Line 2 baking sheets with parchment paper or silicone mats.
2. In a large bowl, mix all the dry ingredients together.
3. Microwave the coconut oil for 10 seconds. This should be enough to melt it. Add the oil, milk, maple syrup, and vanilla with the dry ingredients and mix well. You will end up with a crumbly “dough.”
4. Scoop out about 2 tablespoons of the mixture and transfer to the baking sheet. Flatten the mixture into a thin layer. I find it best to just use my fingers for this.
5. Bake the crisps for about 15–18 minutes, until the edges are a nice golden brown. The center of the cookie will harden after they are out of the oven.
6. While the crisps are cooling, chop the pear into small pieces. Top each crisp with the pears. Then, add the pecans and cranberries. Drizzle a bit of caramel sauce, if you like.
