Maple Pear Cookie Crisps Recipe

The Hale Groves Team

Pear Cookie Crisps

In the mood for something a little healthier this holiday season? With oatmeal flax, coconut, cranberries, pears, and pecans, these sweet treats fit the bill! The soft pears add a nice contrast to the crispy cookies, while a drizzle of caramel adds a touch of decadence.



  • 2/3 cup rolled oats
  • 1/2 cup flax seeds
  • 1/3 cup flaked coconut, unsweetened
  • 2 tbs. coconut flour
  • 2 tbs. candied ginger, finely chopped (can substitute 2-3 tsp. ground ginger)
  • 1 tsp. cinnamon
  • A pinch of salt
  • 3 tbs. coconut oil
  • 1/3 cup almond milk, unsweetened
  • 1/4 cup maple syrup
  • 1 tsp. vanilla extract


  • 2 medium Bartlett pears, chopped into small pieces
  • 3 tbs. pecans, chopped
  • 3 tbs. dried cranberries
  • Caramel sauce (optional


  1. Preheat oven to 350ºF.
  2. In a large bowl, mix all the dry ingredients together.
  3. Melt coconut oil in the microwave (about 10 seconds). Add to dry ingredients along with milk, maple syrup and vanilla; mix well it forms a crumbly dough.
  4. Line two baking sheets with parchment paper. Transfer dough (two tablespoons at a time to the baking sheets and flatten into think layer.
  5. Bake 15-18 minutes or until the edges are golden brown (the center of the crisps will harden after they are out of the oven).
  6. Allow crisps to cool, then top each crisp with the pears. Add the pecans and cranberries. Drizzle a bit of caramel sauce if desired.

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