Healthy Chocolate Haystack Cookies that are naturally sweetened, vegan and gluten free. They also make adorable 'nests' for mini chocolate eggs for Easter!
5 from 3 votes
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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 a couple chocolate eggs for Easter. Be sure to use gluten free versions of the ingredients (oats and coconut) if you need them to be gluten free.

Course Dessert
Cuisine American
Keyword haystack
Prep Time 10 minutes
Cook Time 2 minutes
Setting Time 30 minutes
Total Time 12 minutes
Servings 20 cookies
Author Fraiche Nutrition

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

  1. Combine the coconut, oats and salt in a large bowl and set aside. Line two medium baking sheets with parchment paper.

  2. 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.

  3. Pour the liquid mixture over the oat and coconut mixture and stir well to combine. 

  4. 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.  

  5. Refrigerate (for around 2 hours) or freeze (minimum 30 minutes) the cookies to set before serving.  Fill with a couple of mini chocolate eggs 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