Healthy Haystack Cookies
Easy, no bake and so delicious! Our spin on these classic childhood treats has minimal sugar and more healthy fats thanks to the creamy Brazil nuts, cashews and coconut in our Rainforest Butter.
Yield: 24 small cookies or 12 large cookies
INGREDIENTS
¼ cup coconut oil
¼ cup Nuts to You Rainforest Butter
2 Tbsp cocoa powder
2 Tbsp maple syrup
¼ cup semi-sweet or dark chocolate chips
1 tsp vanilla extract
Pinch of salt
1¼ cup rolled oats (if using quick oats, make it 1 cup)
½ cup shredded unsweetened coconut
Flakey salt for garnish, optional
INSTRUCTIONS
Prepare a large baking sheet with parchment or wax paper.
Melt coconut oil, Rainforest Butter, maple syrup, cocoa powder and chocolate chips in the top of a double boiler until completely smooth; (alternatively, you can melt these ingredients in a microwave in small increments, stirring often). Add vanilla and salt, and remove from heat.
Add oats and coconut and fold into the mixture until well coated. Use a Tbsp measuring spoon to dollop the mixture onto the baking sheet. For larger cookies, stack two scoops on top of each other or simply use a larger spoon. Sprinkle with flakey salt if desired.
Place the tray in the fridge for 1 hour to set. Store in an airtight container in the fridge for up to 7 days.
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