No Bake Chocolate Haystack Cookies Lower Sugar Recipes

NO BAKE CHOCOLATE HAYSTACK COOKIES

Steps:

• In a medium saucepan, combine sugar, milk, butter, cocoa (I tend to go a little heavy on the cocoa) and salt.
• Heat to boiling, stirring frequently.
• When it has reached a rolling boil, cook for 5 minutes, stirring constantly.
• Remove pan from heat and mix in vanilla, oats and coconut.
• Drop by spoonfuls onto wax paper.
• Work quickly!
• Let cool.
• Alternate/optional additions, add any one with coconut: 1/2-3/4 cup mini marshmallows or 1/2 cup walnuts.

NO-BAKE HAYSTACK COOKIES

Steps:

• 1. Dissolve sugar, cocoa, butter, and milk. Boil for 1 minute. Add oatmeal, peanut butter, vanilla, and a pinch of salt. Mix well. Drop on waxed paper. Cool.

NO BAKE CHOCOLATE HAYSTACK COOKIES

Steps:

• In a saucepan over medium heat, combine sugar, cocoa, milk, butter and salt. Heat to low boil, stirring often. When a low boil is reached, cook for 3 minutes, stirring constantly.
• Remove pan from heat and quickly mix in vanilla, oats and coconut until incorporated.
• Drop by tablespoonfuls onto parchment-lined cookie sheet (you will need to press a bit to hold each mound together). Let cool until set, about 5 minutes.

HEALTHY NO BAKE COOKIES

Steps:

• Add melted coconut oil and peanut butter in a medium mixing bowl and stir until combined. Add coconut sugar, cocoa powder, almond milk, sea salt, vanilla.
• If desired you can heat the peanut butter cocoa mixture on the stovetop over medium low heat to fully dissolve the coconut sugar, about 5-6 minutes. Sometimes I do this and sometimes I don't. Depends on how much time I have.
• Add oats to a large mixing bowl and top with peanut butter cocoa mixture. Stir until well combined.
• Using a small/medium cookie scoop, scoop the dough on a baking sheet lined with parchment paper. Use your hands to press the dough down a bit and form the cookies into a cookie shape.
• Place baking sheet in fridge until cookies are set, then serve. Store any leftover cookies in an airtight container in the fridge for 1-2 weeks.

NO BAKE SUGAR FREE CHOCOLATE COOKIES

Steps:

• Start by prepping a cookie sheet with parchment or wax paper . Set this aside while you work.
• In a saucepan on medium heat, combine together sugar alternative, milk, butter, unsweetened cocoa powder, and sugar free chocolate chips. Bring this to a boil stirring as it heats. Be sure to scrape the sides of the pan to reduce sticking. Once the ingredients begin to bubble, wait one minute and then remove the pan from the heat.
• Stir in the remaining ingredients, one at a time. Then use a teaspoon to scoop the batter and drop it onto the prepped cookie sheet from the first step. This should harden at room temperature within 45 minutes. Store the cookies in your refrigerator or freeze to take with you later on.

HAYSTACK COOKIES

Steps:

• In a medium bowl stir together the oats and coconut.
• Add the butter, milk, cocoa and sugar to a medium saucepan over medium heat
• Whisk gently as everything melts together, then bring the mixture to a boil for 5 minutes while gently whisking.
• Pour the chocolate mixture into the bowl with the oats and coconut and stir together.
• Drop tablespoon sized spoonfuls onto a baking sheet lined with wax paper and place in the fridge for 30 minutes to harden.

NO-BAKE CHOCOLATE HAYSTACK COOKIES -- LOWER SUGAR

Steps:

• In a medium saucepan, combine sugar, milk, butter, cocoa and salt.
• Heat to boiling, stirring frequently.
• When it has reached a rolling boil, cook for 5 minutes, stirring constantly.
• Remove pan from heat and mix in vanilla, oats, coconut and walnuts.
• Drop by spoonfuls onto wax paper or silicone baking sheet.
• Work quickly!
• Let cool completely -- refrigerate for a few hours or overnight to completely set up.

HAYSTACKS I

Steps:

• In a saucepan bring sugar, cocoa, milk and butter or margarine to a boil. Remove from heat.
• Stir in oats, coconut, nuts and salt. Drop quickly from teaspoon on wax paper. Let cool.