No-bake chocolate oatmeal “haystacks” were the first cookies I ever made growing up. Here I have put a healthy spin on the sugar-laden recipe of my youth.
Now don’t get me wrong — I’m more than happy to indulge in some good old fashioned (or shall we say “un-healthified”) comfort food from time-to-time. But I also love remaking recipes so that they are both nutritious AND delicious. When we put some thought and consideration into our ingredients, we can create tasty treats with actual health benefits. And who doesn’t want to give their family cookies — maybe even for brekkie —and feel good about it?!?
In case you're curious, the original recipe called for a cup of white sugar as well as sweetened shredded coconut. Here I have used mashed banana, unsweetened coconut, and only a couple Tablespoons maple syrup or raw honey. However, given that these are egg-free, no-bake cookies, you can certainly 'taste as you make' and increase the sweetener as desired. I have also modified the recipe to be dairy-free, gluten-free, nut-free, and packed with antioxidants, fibre, healthy fats, and protein, too!
These were a big hit with my taste-testers, especially my middle chicklet who thought they were the best oatmeal cookies she’d ever had. So go ahead and give them a whirl and let me know what you think.
Ingredients for 12 cookies:
1 cup gluten-free rolled oats
1/2 cup unsweetened shredded coconut
optional 2 scoops Nuzest Clean Lean chocolate protein or 1/4 cup gluten-free quinoa flakes or 2 Tbsp powdered almond butter
1/4 cup raw cacao powder
2 Tbsp gluten-free shelled hemp seeds
2 Tbsp chia seeds
1/4 tsp sea salt
1/4 cup coconut oil, melted
1 ripe banana, mashed
2 to 4 Tbsp pure maple syrup or raw honey, adjusted to taste
1/2 tsp pure vanilla extract
In a medium bowl, combine oats, coconut, protein powder (if using), cacao, hemp, chia, and salt.
Stir in coconut oil, banana, maple syrup or honey, and vanilla. Adjust sweetness to taste.
Drop by spoonfuls onto parchment-lined cookie sheet. Chill until firm and enjoy!
Chocolate Oatmeal Haystack cookies can be stored in an airtight container in the fridge for a week or frozen for up to 2 months.