Haystack cookies are the kind of no-bake treat that magically comes together in minutes. They are chewy, chocolately and full of cozy, nostalgic comfort. Made with hearty oats, sweet coconut and fudgy cocoa, they are the perfect last-minute dessert for Christmas dinner or any gathering!
Jump to:
If you're in the mood for easy baking, we've got some amazing recipes! This graham cracker toffee is a hit with both kids and adults. This peanut butter chocolate puppy chow is great for gifting or a picnic. This easy caramel popcorn comes together with just a handful of ingredients, and these peanut butter marshmallow squares are a retro dessert that is loved by all!
Why You'll Love These Haystack Cookies
- Haystack cookies are a no-bake recipe and ready in minutes!
- This is a great recipe for kids or a beginner baker.
- The cookies are easily customizable with add-ins!
- They are perfect for holiday cookie trays or last-minute baking.
Summarize and Save This Recipe Using:
Ingredients You'll Need
- Whole Milk - Whole milk can be substituted for any kind of plant milk, like cashew milk or coconut cream.
- Butter - I prefer to use salted butter in this recipe. You can use unsalted, if you prefer, but add ½ teaspoon of kosher salt to cut and balance the sweetness of the chocolate.
- Shredded Coconut - Sweetened or unsweetened coconut may be used, whichever you prefer.
- Oats - Be sure to use large flake or old-fashioned oats for the best texture. Do not use quick or pre-sweetened oats.
For exact quantities and the full list of ingredients, see the recipe card below.
Optional Add-In's
- Butterscotch Chips - add 1 cup of butterscotch chips to the recipe for an amazing flavor!
- Chocolate Chips - add 1 cup of chocolate chips for an ultra chocolatley haystack.
- Peanut Butter Drizzle - make a peanut butter drizzle to drizzle on top of the haystack cookies by melting ¼ cup of smooth peanut butter with 3 Tablespoons of powdered sugar. Whisk until it is smooth, and use a piping bag or a ziplock with the corner snipped off to drizzle the peanut butter on top. I use the same peanut butter drizzle on my homemade granola bars, and it is so delicious!
- Chopped Nuts - add a handful or two of chopped roasted almonds or cashews.
- Sprinkles - use colorful festive sprinkles to mix in or sprinkle on top. If you want to mix the sprinkles into the batter, use Jimmy's. If you are just placing them on top, any kind of sprinkle will work!
- Mini Marshmallows - after the batter is prepared, fold in 1 ½ cups of mini marshmallows for a fun treat!
- Mocha - for chocolate mocha haystacks, add 1 teaspoon of instant espresso powder to the cookie batter.
Keep in mind, if you do multiple add-in's you will need to increase the amount of the milk, sugar, butter and cocoa mixture. If you do 2-3 cups of add-in's increase the mixture by ¼. You do not need to increase the mixture if you are only using 1 - 1 ½ cups of add-ins.
Specific Diet Substitutions
Make these haystack cookies vegan by using plant-based butter sticks (for baking), coconut cream instead of whole milk and add 1 Tablespoon of melted coconut oil to help the cookies set properly.
To make them gluten-free, ensure you use gluten-free oats (this varies between brands).
To make haystack cookies dairy-free, use plant-based butter sticks, coconut cream in place of the whole milk and ensure your cocoa powder is made in a dairy-free facility. Also, add 1 Tablespoon of melted coconut oil to the recipe, this will help the cookies set properly.
How To Make Haystack Cookies
Step 1
In a saucepan, combine the sugar, milk, butter and cocoa powder. Heat over medium heat, stirring until combined, and let simmer for 1 minute or until the sugar is dissolved.
In a large bowl, combine the oats and coconut. Pour the warm chocolate mixture over the top.
Save This Recipe! 💌
We'll email this post to you, so you can come back to it later!
Step 2
Using a sturdy spatula, stir the batter together until the oats are completely coated with chocolate.
Step 3
Using a large cookie scoop or spoon, drop mounds of dough onto parchment-lined baking sheets, gently shaping them into rough circles.
Step 4
Refrigerate cookies for at least 1 hour, or until they are fully hardened.
Once the cookies are set, transfer them to an airtight container and keep them refrigerated until you are ready to serve.
Expert Tips For Perfect Haystacks
- If you made any changes, used any substitutions of ingredients, or just want some added peace of mind, add 1 Tablespoon of melted coconut oil to the batter to help the cookies set firm.
- Do not let the mixture of sugar, milk, butter and cocoa powder boil. Bring it to a simmer and let it simmer for 1 minute exactly. Cooking it for too long can make the cookies dry, and too short can make the cookies runny.
- Use large flake or old-fashioned oats, not quick oats, the texture will be noticeably different.
- Spice these cookies up with some add-ins like butterscotch chips, marshmallows or give the cookies a quick peanut butter drizzle!
- For prettier cookies, press a few flakes of white coconut on top or use white sanding sugar after scooping.
How To Store And Freeze
Store haystack cookies in an airtight container at room temperature for up to 4 days, or in the fridge for up to 1 week.
If you are storing them at room temperature, depending on the temperature of your house, the cookies could be very soft. I recommend storing them in the refrigerator.
Haystack cookies can be frozen for up to 3 months, stored in a ziplock bag or an airtight container. If freezing, place pieces of parchment paper in between each cookie so they don't stick together.
Frequently Asked Questions
If you used margarine instead of real butter, this could be the culprit. Or if the wet ingredients were measured incorrectly.
If you used any substitutions, you should add 1 Tablespoon of melted coconut oil to the chocolate mixture to ensure the cookies set.
Yes! You can leave the coconut out and replace it with more oats or other add-ins like roasted almonds!
No. Using quick oats will give the cookies a poor texture, and they may not set properly.
If you use margarine instead of real butter, the cookies will not set up properly. The sugar, milk, butter and cocoa mixture needs to simmer for 1 minute, no more and no less. Or if the wet ingredients were mismeasured, the cookies can be too wet to set properly.
Add 1 Tablespoon of coconut oil to the sugar mixture to help the cookies set up firmly if you are worried. But if the recipe is followed exactly, the cookies should set firmly in the fridge.
Haystack cookies last at room temperature for up to 4 days, in the fridge for up to 1 week and in the freezer for up to 3 months. See my storage and freezing notes for additional information.
More Easy Cookie Recipes
Looking for more easy cookie recipes like this? Try these:
These haystack cookies are a part of our 12 Days of Christmas Series - Season 3. Don't miss Day 7: Peanut Butter Marshmallow Squares! 🎄
If you made this Haystack Cookies Recipe or any other recipe on my website, please leave a 🌟 star rating, a 💬 comment and share it on Pinterest, Instagram and Facebook!
📖 Recipe
Haystack Cookies Recipe
↑ click the stars to rate this recipe ↑
Print Recipe Pin RecipeIngredients
- 2 cups Granulated Sugar
- ½ cup Whole Milk
- ½ cup Butter
- 6 Tablespoons Cocoa Powder
- 3 ½ cups Large Flake Oats
- 1 ½ cups Shredded Coconut
Instructions
- Line 2 large cookie sheets with parchment paper and set aside. In a medium-sized saucepan, add the sugar, whole milk, butter, and cocoa powder. Bring to a simmer over medium-low heat, stirring to combine. Simmer for 1 minute or until all of the sugar is dissolved. Do not let the mixture boil.
- In a large mixing bowl, add the large flake oats and shredded coconut, stir to combine. Pour the warm chocolate mixture over top of the oats and coconut. Use a sturdy wooden spoon or spatula and fold the mixture together until the oats are completely coated with the chocolate.
- Using a large cookie scoop or a spoon, drop mounds of the prepared cookie dough onto the parchment-lined baking sheets. Use the back of a spoon or spatula to gently shape the dough into rough circles. Place the cookie sheets in the refrigerator for a minimum of 1 hour, or until the cookies completely harden.
- Once the haystack cookies are completely set, transfer them from the baking sheets to an airtight container or a ziplock bag and refrigerate until ready to serve.
Save This Recipe! 💌
We'll email this post to you, so you can come back to it later!
Notes
- Whole milk can be substituted for any kind of plant milk or coconut cream.
- Do not use quick oats.
- Add optional mix-ins to these haystack cookies like chocolate chips, sprinkles or mini marshmallows. See my full list of optional add-ins.
- Want to make these cookies vegan, dairy-free or gluten-free? See special diet substitutions here.
- If you made any changes to the ingredients or want peace of mind, add 1 Tablespoon of coconut oil to the chocolate mixture. This will ensure the cookies set firmly.
- Store haystack cookies in an airtight container at room temperature for up to 4 days, in the refrigerator for up to 1 week or freeze them for up to 3 months.
- To make these cookies without coconut, replace the coconut with extra oats or different add-ins.
Nutrition
The nutritional information provided is an estimate based on an online nutrition calculator and it will vary based on the ingredients that you use.
Jessica says
Haystack cookies are nostalgic and the perfect recipe for kids to help with! My son loved helping me stir the oats and plopping the cookies on the baking sheet!