No Bake Chocolate Peanut Butter Haystack Cookies
{Original post published November 27, 2019}
A healthier holiday cookie recipe for you! These guys are addictive, and SO easy to make… you’ve been warned. I made these for a cooking workshop and I accidentally told the class “this is such a quick and easy meal!” Lol. Correction: These cookies are NOT meant to be a meal replacement. BUT, they do have a ton of healthy fats, protein, fibre and antioxidants. So, if you’re going to do the dessert-as-dinner thing this holiday season these wouldn’t be the worst choice :) I recommend doubling the recipe and keeping some in the freezer for when a chocolate craving hits.
P.S. These are totally gluten free and vegan! If you’re cooking for anyone with dietary restrictions this year- keep this recipe handy :)
No Bake Chocolate Peanut Butter Haystack Cookies (makes 10-12 cookies)
3 Tablespoons coconut oil
1/2 cup granulated coconut sugar
2 Tablespoons unsweetened almond milk
2 1/2 Tablespoons unsweetened/baking cocoa powder
3/4 cup unsweetened coconut flakes
3/4 cup gluten free rolled oats
¼ cup hemp seeds
1/3 cup smooth peanut butter (no salt, sugar or oil added)
1/2 teaspoon pure vanilla extract
1/8 teaspoon sea salt
Instructions
Line a baking sheet or large plate with parchment paper and set aside. In a medium saucepan, combine coconut oil, sugar, almond milk, cocoa powder and gently warm over medium heat, stirring frequently, scraping down the sides with a spatula.
Remove from heat and add peanut butter. Stir to incorporate then add oats, coconut flakes, hemp seeds, vanilla and salt. Stir to combine. Drop heaping tablespoons of the batter onto the prepared baking sheet with two teaspoons. Let sit in the freezer for 20 minutes until set.
Store in the fridge in an airtight container for 5-6 days, or in the freezer for several months.
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