Ingredients:

  • 1 cup (90g) rolled oats
  • 1/2 cup (45g) oat flour
  • 1/2 tsp (3g) baking soda
  • 1 tsp (2g) ground cinnamon
  • 1/4 tsp (1.5g) sea salt
  • 1/2 cup (120ml) unsweetened applesauce
  • 3 tbsp (45ml) pure maple syrup
  • 2 tbsp (30ml) melted coconut oil
  • 1 tsp (5ml) pure vanilla extract

Instructions:

  1. Whisk the rolled oats, oat flour, baking soda, cinnamon, and salt in a medium bowl until no clumps remain.
  2. In a separate smaller bowl, stir together the applesauce, maple syrup, melted coconut oil, and vanilla. Pour the wet ingredients into the dry bowl and fold with a spatula until a thick, cohesive dough forms.
  3. Line the Ninja Crispi basket with perforated parchment paper. Scoop approximately 2 tablespoons of dough per cookie and flatten each into a disc about 1/2 inch thick using the palm of your hand.
  4. Set the Ninja Crispi to 350°F (175°C) and cook for 8–10 minutes until the edges are deep golden brown.
  5. Remove from the basket and let the cookies rest on the parchment paper to set their structure before serving.