A healthy upgrade on a classic cookie!
Looking for a healthier version for a classic favourite? These No Bake Haystacks bring chocolate and coconut together without dairy, butter or white sugar and still check all the boxes of goodness!
- Gluten free
- Dairy free
- Vegan/Vegetarian
- Nut free
Ingredients:
- 3 cups unsweetened shredded coconut
- 2 cups rolled oats (ensure gluten free for celiac)
- 1 tsp sea-salt (optional)
- 1/2 cup coconut oil
- 1/2 cup non-dairy milk such as oat, almond, soy, coconut etc.
- 3/4 cups maple syrup
- 1 tsp pure vanilla extract
Directions:
- Line a cookie sheet with parchment paper.
- In a large mixing bowl, combine the shredded coconut, rolled oats and salt.
- In a saucepan, melt coconut oil on low then whisk in the milk, maple syrup, vanilla and cocoa powder until thoroughly combined.
- Pour the wet ingredients into the dry and use your hands to make sure the wet ingredients are well integrated into the dry.
- Scoop out balls of batter and evenly place them on the cookie sheet and press down slightly.
- Place in freezer or fridge for at least 30 minutes to set.
- These store best in the fridge or freezer due to the nature of coconut oil but also as there is plant based milk products.
want food facts? Check out Everything Coconut and Whole Grain Oats for more on their nutritional value and uses.