Haystack Cookies Recipe
Haystack cookies are quick to prepare, perfectly sweet, and great for the holidays or anytime treats!
Servings: 24 cookies
Calories: 187kcal
Ingredients
- 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.
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
Serving: 1Cookie | Calories: 187kcal | Carbohydrates: 27g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 11mg | Sodium: 36mg | Potassium: 102mg | Fiber: 3g | Sugar: 17g | Vitamin A: 126IU | Vitamin C: 0.1mg | Calcium: 17mg | Iron: 1mg
