Healthy Chocolate Haystack Cookies
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.
If you make these cookies, take a photo for your instagram stories and tag me. (@christy.faber) I would love to see your creation!
I grew up on these cookies.
I remember helping my mom plop the sticky chocolatey concoction on sheets of wax paper spread out on the countertop. When I got married, my mom gifted me several recipe cards with delicious favourites from my childhood so I could have them on hand for my own family. This was one of them. (My mom had copied it out when she got married…these cookies were also a childhood memory of her own.)
However, my Grandma’s version had 2 cups of white sugar! I tasted them again as an adult several years ago during a visit with a friend and I was surprised at how overly sweet they seemed to my grown-up taste buds. This inspired me to see what I could do to improve the taste of these treats as well as to tone down the amount of sweetener used.
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.
Nutrition Notes
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.
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Healthy Chocolate Haystack Cookie Recipe
Healthy Chocolate Haystack Cookies
Ingredients
Dry Ingredients
- 3 cups unsweetened shredded coconut
- 2 cups rolled oats
- 2 tbsp ground flaxseed
Wet Ingredients
- 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
Instructions
- 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)
Notes
Christy Faber
Hi! I’m Christy, a happy wife and mother to three boys, a nutritionist, a food lover and a Canadian. Creating and experimenting in the kitchen is my idea of an afternoon well spent. To me, a clean kitchen is an empty canvas of possibility and that means my kitchen never stays clean for long. My dream is that one or more of the recipes I share here will inspire you, perhaps even becoming a cherished family favourite.
4 Comments
Kaili
Just made these beauties today and I am having the hardest time not eating them all!!! lol I have already ate like 3 but I did make mine a little smaller (about a tablespoon clumps) but they are sooo yummy!!
Christy Faber
Making them smaller little 2 bite cookies is a fun idea! So glad you enjoyed!
ashley
i scrolled past your post about these on instagram, while eating them 🙂 i grew up eating haystacks and LOVE that you’ve created this version!! i made mine with almond milik and they’re delicious !
Christy Faber
I’m glad to hear they taste great with milk alternatives as well!