- Level: Easy
- Total: 2 hr 5 min (includes cooling time)
- Active: 20 min
- Yield: 18 to 20 pieces
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 19 servings
- Calories
- 257
- Total Fat
- 12 g
- Saturated Fat
- 10 g
- Carbohydrates
- 34 g
- Dietary Fiber
- 1 g
- Sugar
- 16 g
- Protein
- 3 g
- Cholesterol
- 29 mg
- Sodium
- 137 mg
- Level: Easy
- Total: 2 hr 5 min (includes cooling time)
- Active: 20 min
- Yield: 18 to 20 pieces
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 19 servings
- Calories
- 257
- Total Fat
- 12 g
- Saturated Fat
- 10 g
- Carbohydrates
- 34 g
- Dietary Fiber
- 1 g
- Sugar
- 16 g
- Protein
- 3 g
- Cholesterol
- 29 mg
- Sodium
- 137 mg
Ingredients
Directions
- Preheat the oven to 350 degrees F.
- Whisk together the flour, baking powder and salt in a medium bowl and set aside. Whisk together the coconut oil and sugar in a separate large bowl. Whisk the eggs into the coconut oil mixture one at a time, and then the vanilla. Whisk the dry ingredients into the wet ingredients, and then fold in the sprinkles.
- Line a baking sheet with parchment, divide the dough into 2 parts and form each part into a long rectangle, about 4 inches wide. Leave a few good inches in between the rectangles because they will spread in the oven. Sprinkle the tops with a few pinches of sea salt and bake until firm and just beginning to brown around the edges, about 25 minutes.
- Remove from the oven and reduce the heat to 250 degrees F. Use a serrated knife to cut the rectangles into 1-inch pieces and place them on the lined baking sheet cut-side down. Bake until crisp, about 20 more minutes. Transfer to a wire rack to cool completely, about 1 hour.
