These No-Bake Chocolate Haystack Cookies are throwback to my childhood takes me right back to the 80’s … minus the back-combed bangs and neon clothing!
It was a rainy Sunday with a cup of tea looking for a cozy nostalgic recipe to make for the kids, and I stumbled upon an old one for haystack cookies. They’ve been called all sorts of things. I think Jillian’s mom used to call them ‘puppy poos’, but they were labeled simply labelled as unbaked chocolate cookies in my little recipe book from when I was a kid (yes, I used to sit and re-write recipes in tidy handwriting in a book).
A Healthier Cookie
I started getting the ingredients read to make them and nearly fell over at the amount of sugar it called for (2 cups… and it didn’t even yield that many cookies). Hmmm there must be something I can do here. I gave it a quick thought, made a plan, and happened to LOVE the first result. It doesn’t happen often my friends, but it sure is nice when it does.
Overhauling this recipe was one of the easiest things I’ve done. Maple syrup, coconut oil, dark cocoa and almond milk were all subbed in to help make them a bit healthier but just as tasty!
A Cookie for Every Occasion
You can make these into nests for mini chocolate eggs around Easter, add in holiday treats around Christmas, or of course you can just make them into little mounds and eat them all year long. Now THAT’S my kind of cookie.
Note, these are best served chilled! They are a bit soft when you first make them, they need to set for a couple of hours on the counter, but if you can’t keep your paws off of them for that long you can just pop the pan in the freezer for a half hour and voila! They even freeze super well in an airtight container once frozen on the sheet making them a perfect treat to keep on hand for a healthier sweet tooth fix!
I hope you love them as much as I did!
xo
Tori
No-Bake Chocolate Haystack Cookies
These easy no-bake cookies are a throw back to the 80's but with a healthier twist. Mounds of coconut and oats are covered in a decadent-tasting chocolate mixture to create an easy, chewy cookie that can be formed into a nest and filled with even more chocolate goodies for every occasion! Be sure to use gluten free versions of the ingredients (oats and coconut) if you need them to be gluten free. Keep in fridge until ready to enjoy!
Ingredients
- 3 cups shredded unsweetened coconut (use gluten free if needed)
- 2 cups old fashioned rolled oats (use gluten free if needed)
- pinch salt
- 3/4 cup maple syrup
- 1/2 cup dark cocoa (I used Dutch processed)
- 1/2 cup coconut oil*
- 1/2 cup unsweetened milk of choice
- 1 teaspoon vanilla
Instructions
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Combine the coconut, oats and salt in a large bowl and set aside. Line two medium baking sheets with parchment paper.
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In a medium saucepan combine the combine the maple syrup, cocoa, coconut oil and milk and bring to a simmer. Cook on a simmer for 2 minutes, stirring regularly with a whisk. Remove from the heat and stir in the vanilla.
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Pour the liquid mixture over the oat and coconut mixture and stir well to combine.
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Using a tablespoon, drop mounds of the mixture on to the prepared baking sheets, gently pressing them together with your fingers to form mounds. If desired, use your fingers and thumb to form an indent in the centre of each haystack to create a nest.
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Refrigerate (for around 2 hours) or freeze (minimum 30 minutes) the cookies to set before serving. Fill with a couple more chocolate treats if desired. These will keep in a covered container in the fridge for up to a week or in the freezer for up to 2 months.
Recipe Notes
*you can substitute vegan butter or regular butter here
These look amazing! I want to make them but I don’t ever buy coconut oil. What could I sub instead? Thanks Tori! 🙂
Hi Michelle! You can use butter or vegan butter! Would love to hear how you like them!
Hello, love reading and learning from your posts. Your haystacks do you do a nutritional fact sheet too? My oldest daughter (8) has type 1 diabetes so we have to carb count, is figure recipes out daily for her. So was just curious :), thanks again for all your inspiring meals!
Hi Rachel so sorry for the delay I will get that done for you!!! xx Tori
Loved these as a kid! I can’t wait to give these these a try with the kids. Would love to see a recipe overhaul for puffed wheat squares, another childhood favourite of mine!
Oh my gosh yes those were my fav too!
Love this revamp! So excited to try a healthier version of my childhood favourite. Could you provide nutritional info? Even just the calorie count would be appreciated.
Hi Holly! Sorry I missed this! I don’t have the nutritional profile done up for these but perhaps I can get it done – hang tight I will get our team on this! Tori
Made these this morning. So easy to put together. Didn’t have enough coconut oil so substituted remaining bit with avocado oil. Great recipe Tori! XO
Just made these! They were a hit with all four kids and two grown men!
I made a substation for quinoa flakes instead of oats and just as good! Thanks again!!
I’m glad you enjoyed!
Thanks for sharing!! Loved these as a child….going to make with the grandsons this eve <3
I can’t do coconut. Can I just add more oats?
Hi Sarah, it will affect the taste of the cookies and the texture but it should work in theory! Let me know if you try it!
Just finished 3 dozen of these and they’re in my fridge. Tomorrow I will put the eggs in the nests. Hopefully they look as cute as yours and family and friends will enjoy them tomorrow. Thanks Tori
Hi Tori! These look adorable and I think my niece and nephews will love them for an Easter treat! Not being a huge fan of shredded coconut however, do you think I can just omit that ingredient, or would I have to substitute with something?
Thanks in advance and Happy Easter to you and your family!
Sorry for the delay Lisa! You can just substitute extra oats for the coconut no problem!
Made these and they are so great!! And so easy! I reduced the maple syrup to 1/2 cup and they were still sweet enough for me! Amazing and easy recipe 👍🏻 Tastes like chocolate macaroons!
Great idea! I’m so happy you enjoyed them!
These take me back to my childhood also! Thank you for a healthier version Tori. I was afraid the haystack would crumble, I pressed the mixture into a tablespoon with my knife before carefully dropping onto the parchment, and by leaving them alone on the countertop, & subsequently, refrigerator, allowed the magic to transpire, yummy!!
Hey Barb! Thank you so much for reviewing this recipe, I really appreciate it! I am happy these cookies took you back to your childhood, they do the same for me!! Tori
Made these yesterday and they were delicious! I am celiac as are my two young children, I cannot eat oats of any kind so substituted with quinoa flakes and they turned out great!! Thanks Tori!
That’s so awesome that you subbed them out and it worked! Thanks for the feedback Kari! Tori
Hi Tori, thanks for re-sharing this recipe now! I hope you are your family are well. Any chance I can substitute the rolled oats for quick oats? Am thinking of making these with my 3-year old daughter. Thanks again!
Do you have the nutritional details… carbs specifically… making for type 2 thank you!!
Hi Jennifer I haven’t calculated it but we can add it to the list!
Very yummy! Did not set up on the counter but did in the freezer; didn’t freeze solid-just right, to grab one straight out of the freezer container. I do check back often to see if the nutritional facts are published on these yet.
I really appreciate that you made these into a lower-sugar version. I always try to do that with baking as well because most recipes are far too sweet. So … I don’t much like the flavor of maple syrup (ya, weirdo, I know!) Any suggestions for what I could substitute? Or if I were to use less, do you think the flavor would stand out, because I could just do that.
p.s. Not a fan of honey, either
Believe it or not, we Maritimers called them frogs (or New Brunswickers did, anyway!)
Can’t wait to try the updated version, thanks!
Oh cook! I can’t wait to hear how you like them.
I made these lovely cookies, but I used pressed coconut oil, not liquid, would that have made a difference? When I mounded the cookies, they seem to fall apart. Is this normal or is it because I used the pressed coconut oil (not liquid). They are delicious even though they fall apart.
I grew up thinking these were called “dad’s cookies” turns out they were just his favourite and didn’t want to share. Now I make them every year for his birthday, but bc he’s a diabetic I prefer your recipe over the original. He still has to eat them sparingly, but he keeps them in the freezer and pops one out when he wants a treat! Great recipe Tori!
Hey Cindy! Thank you so much for the lovely review. I LOVED hearing that this is a favourite of your dad’s. xx Tori
Hi can i switchmaple syrup to honey?
Hey! Yes, should work fine!
Hi Tori!
I’ve been looking for a vegan friendly recipe to bring to a Christmas party and these seem like a great idea! I was thinking of putting a dab of cherry pie filling in the middle of the cookies but I’m not sure if this might make them soggy? What are your thoughts?Thanks in advance for your advice!
Hey Adrienne! I haven’t tried but that sounds delicious! You could even do a cherry pressed into the top?! Tori
Made these today and they’re so easy & delicious! Will make a few batches for Christmas! 🙂
I’m wanting so badly to make these, but I have diabetes in my household, so I’m wondering if you b have the nutritional information for them. Thanks!
Hi Karen! We haven’t run them through a nutritional database but you can copy and paste the ingredients in to get that information there are many calculators online!