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Title: Healthy Crunchies For The Manic Munchies (Gluten Free)
Categories: Cookies
Yield: 6 Cookies

1/2 c Coconut oil
3/4 c Coconut sugar
1 c GF rolled oats
1 1/2 tb GF oat flour
1 ts Xanthum gum
1/2 ts Salt
1 ts Crushed pink peppercorn
1 tb Flax seeds
1 1/2 tb Non-dairy milk
1 ts Vanilla extract
1 ts Cinnamon

Preparation time: 20 minutes
Cooking time: 12 minutes

...for when you have the munchies for something crunchy and sweet...

Add flax seeds to non-dairy milk and set aside.

In a medium saucepan over medium heat, melt coconut oil and add
coconut sugar. Stir until a thick paste forms. Remove from heat.

In a large bowl, add all dry ingredients. Then add flax milk, vanilla
extract, and sugar mixture to dry ingredients. Stir with wooden spoon
until all ingredients are well incorporated.

Using your hands, spoon out dough to form a ball and place on baking
sheet lined with parchment paper or a silicon baking mat. The dough
will be very loose, but once you place them on the baking sheet, you
can shape them into pretty little circles, roughly 2" in diameter.
Make sure to place at least 2" of space between the cookies, as they
will spread in the oven.

Place baking sheet in oven preheated to 350?F for approximately 12
to 14 minutes. Remove from oven and let them cool for approximately 1
minute. Then, with your spatula or the back of a spoon, reshape the
cookies into discs if they've spread into shapeless blobs. Let them
cool for a few minutes longer until they've started to harden. Remove
them from the baking sheet with a spatula and place them gently onto
a cooling rack. Let them cool for ~15 minutes and enjoy.

Recipe by Joanne Molinaro

Recipe FROM:
<https://thekoreanvegan.com/gluten-free-oatmeal-crunchie/>

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