Indulge in the nostalgia of your childhood with these Healthy Chocolate Haystack Cookies - the new and improved version of the classic no-bake treat you remember from the 80s and 90s. These cookies are not only satisfying and chocolatey, but they're also quick and easy to make when you need a snack in a hurry.

When I got married, my mom passed along several family recipes. One of my favourites from childhood was Chocolate Haystack cookies, originally my Grandma's recipe.

I soon realized that with 2 cups of sugar, the original recipe was too sweet for my liking. Determined to enjoy this beloved treat with my own children, I decided to experiment with the recipe to find a healthier and more balanced version. After some trial and error, I discovered that the addition of wholesome ingredients like ground flaxseed and maple syrup provides a delicious flavor without the need for excess sugar.

These Healthy Chocolate Haystack Cookies are now the perfect balance of sweetness and chocolatey goodness. And the best part? They're free of gluten and refined sugars. Now, when I make these cookies with my own children, I feel proud to be passing on a tradition that not only tastes great but also nourishes our bodies.

These Haystack Cookies are just one of the many healthy and delicious cookie recipes available on my blog. If you're looking for more sweet treats that are free from refined sugars, be sure to check out some of my other recipes, including Coconut Flour Oatmeal Cookies, Spelt Flour Chocolate Chip Cookies, Sunbutter Oatmeal Cookies, and Gluten Free Crinkle Cookies.

Why You'll Love This Recipe

• quick and easy to make - no baking required!
• the perfect recipe for older kids to make on their own!
• gluten free and free from refined sugars
• healthy twist on a classic childhood treat
• wholesome ingredients like unsweetened shredded coconut, rolled oats and ground flaxseed
• perfect for a quick and satisfying snack

Ingredients

• Unsweetened Shredded Coconut - Provides a rich, coconutty flavor and texture. It's also a great source of healthy fats and fiber, making these cookies filling and satisfying.
• Rolled Oats - choose certified gluten free if that's required.
• Ground Flaxseed - boosts the nutritional value of the haystacks and helps to bind the cookies together.
• Sea Salt - choose an unrefined grey sea salt for added minerals and flavor
• Pure Maple Syrup - my favourite natural sweetener, high in anti-oxidants and rich in nutrients
• Unsweetened Cocoa Powder - provides a rich, chocolatey flavor without added sugar. Cocoa powder is also high in antioxidants and is a good source of magnesium.
• Melted Coconut Oil - provides healthy fats and adds a subtle coconut flavor to the cookies. It also helps to bind the ingredients together.
• Heavy Cream - 35% or swap for non dairy coconut cream if you prefer.
• Pure Vanilla Extract - splurge for the real stuff!

See the recipe card below for a full list of ingredients and measurements.

Substitutions & Variations

• Add in other flavors like cinnamon, instant espresso powder or orange zest for a fun twist.
• Add in dried fruit like cranberries, apricots, or cherries.
• For a fun presentation, shape the cookies into different shapes like hearts or stars with the help of cookie cutters.
• Experiment with different extracts like peppermint or almond for unique flavor combinations.
• To make the cookies vegan, use non-dairy coconut cream instead of heavy cream.
• Omit the flaxseed and replace with chia seeds or hemp hearts if that's what you have on hand!
• These cookies make a good lactation cookie for the breastfeeding mom because of the oats and flax seed. You could also add Nutritional or Brewer's yeast to enhance the benefits of this recipe as a lactation cookie.
• For a nutty flavor, replace some or all of the shredded coconut with chopped nuts like almonds, pecans, or walnuts.

I have not experimented with any other substitutions or alterations for this recipe. If you decide to make any changes by adding or substituting ingredients, I would love it if you could share your results with us by leaving a comment below.

How To Make Haystacks

Here are the step-by-step instructions to make this recipe.

Step 1: Prepare the Dry Ingredients

In a large mixing bowl, combine shredded coconut, rolled oats, and flaxseed. Mix the ingredients thoroughly.

Step 2: Prepare the Wet Ingredients

In a small saucepan, melt the coconut oil over medium heat, stirring constantly. Once melted, remove the saucepan from the heat and add salt, maple syrup, cocoa powder, heavy cream, and vanilla extract to the melted coconut oil. Mix well until all ingredients are fully combined.

Step 3: Combine Wet and Dry Ingredients

Pour the wet ingredients over the dry ingredients, mixing well until fully combined.

Step 4: Shape the Cookies

Line a cookie sheet with wax paper. Using a spoon, scoop out 3 tablespoons of the mixture and shape it into a mound. Repeat this process with the remaining mixture, spacing the mounds evenly on the cookie sheet.

Step 5: Chill the Cookies

Place the cookie sheet in the fridge for several hours or in the freezer for 30 minutes to allow the cookies to set. Enjoy!

Expert Tips

• Use unsweetened shredded coconut and unsweetened cocoa powder to control the sweetness level of the cookies.
• Make sure the coconut oil is melted and cooled slightly before mixing it with the other wet ingredients.
• Line the cookie sheet with wax paper or parchment paper to prevent the cookies from sticking to the cookie sheet.
• Store the cookies in an airtight container in the fridge or freezer to keep them fresh and to prevent them from drying out.
• Use a cookie scoop or spoon to portion the mixture evenly and shape them into mounds.

Storage

Refrigerator

Store your chocolate coconut haystack cookies in an airtight container in the fridge to keep them fresh and chewy. Enjoy them within a week.

Freezer

If you want to keep your haystack cookies for longer, you can store them in the freezer. Place them in an airtight container or freezer bag and freeze for up to 3 months. When ready to eat, thaw the cookies on the counter for 20 minutes or enjoy them cold like I do.

More Recipes You'll Love