These “no bake” cookies are satisfying, chocolatey and the perfect treat to make when you need a snack in a hurry. If you grew up in the 80s or the early 90s, I bet you remember eating these as a kid! Well, this is the new and improved healthy version.
A Speedy “No-bake” Recipe
These speedy “no-bake” cookies are perfect to have in your repertoire. You can whip them up quickly when you have unexpected guests.
I recently heard about a cookie called a “preacher cookie” which is a very similar concept to these. As the story goes, back in the day when guests would come to call without any notice, a busy housewife could glance out her window and see the preacher coming up the road for a Sunday. By the time the preacher arrived at the door, the batter for these cookies could be mixed up.
I also think these cookies would make a great snack for a breastfeeding mom. Many women swear by the benefits of eating a lot of oats and flaxseed for their milk supply. These cookies are also so satisfying and filling, perfect for when you’re constantly hungry during that early breastfeeding stage.
Is maple syrup better than sugar?
Yes. Maple syrup is superior because of the vitamins, minerals and trace minerals that it provides. White sugar is devoid of these nutrients. Maple syrup adds a delicious taste to bake goods as well. It is still sugar however and should be used in moderation.
Health benefits of flaxseed
Flaxseed is high in fibre, plant protein and omega 3 fats so it helps to balance blood sugar. It is also a good source of magnesium
Tips for making Healthy Chocolate Haystack Cookies
Tip 1: Add salt to the wet ingredients so it will dissolve and the salt flavour will be evenly distributed throughout the cookies
Tip 2: Keep your ground flaxseed in the fridge. The omega 3 fats in flaxseed will stay fresh for longer if you keep them in the fridge and away from a light source.
Tip 3: This would make a great snack for a breastfeeding mom because of the nutritional benefits of the oats and flaxseed.
How to Make Healthy Chocolate Haystack Cookies
In a large bowl combine shredded coconut, rolled oats and flaxseed.
Mix well to combine.
In a small saucepan, melt the coconut oil and then remove from heat.
Mix in salt, maple syrup, cocoa powder, heavy cream and vanilla extract.
Add the wet ingredients to the dry ingredients and mix well to combine.
Line a cookie sheet with wax paper and add 3 tbsp size dollops and shape into a mound.
Place the cookie sheet in the fridge for several hours or into the freezer for 30 minutes.
It is best to store these cookies in an airtight container in the fridge.
Similar recipes to Haystack Cookies to Enjoy Around the Table
No-bake Carrot Cake Energy Balls are very quick to make and an excellent way to eat more carrots apart from eating a salad. This recipe includes warming spices like cinnamon, nutmeg and ginger with a hint of lemon and it will definitely remind you of carrot cake.
These easy thumbprint cookies are small bites of chocolatey goodness that are indented and filled with a raspberry chocolate ganache. The combination of textures from chewy cookie to the creamy ganache filling is what makes these cookies so special. The raspberry jam and the lemon zest combined in the chocolate ganache provides a lovely complexity of flavour.
Save Healthy Chocolate Haystack Cookies to Pinterest
Healthy Chocolate Haystack Cookie Recipe
Healthy Chocolate Haystack Cookies
- 3 cups unsweetened shredded coconut
- 2 cups rolled oats
- 2 tbsp ground flaxseed
- 1/2 tsp sea salt
- 1/2 cup pure maple syrup
- 1/2 cup unsweetened cocoa powder
- 1/2 cup melted coconut oil
- 1/2 cup heavy cream
- 1/2 tsp vanilla extract
- In a large bowl combine shredded coconut, rolled oats and flaxseed.
- Mix well to combine.
- In a small saucepan, melt the coconut oil and then remove from heat.
- Mix in salt, maple syrup, cocoa powder, heavy cream and vanilla extract.
- Add the wet ingredients to the dry ingredients,
- Mix well to combine.
- Line a cookie sheet with wax paper and add 3 tbsp size dollops and shape into a mound.
- Place the cookie sheet in the fridge for several hours or into the freezer for 30 minutes.
- Store cookies in an airtight container in the fridge. (Makes about 24 cookies)