Try this healthy sugar free take on classic haystack cookies! My chocolate coconut haystacks are super tasty and easy. Only 10 minutes prep.
We all know that chocolate and peanut butter are a dream team (check out my keto no bake cookies). And it is no secret that coconut and chocolate are also a great combination - a good example are my keto macaroons.
With these haystack cookies I have combined all three - peanut butter, chocolate and coconut!
This is such a simple candy recipe and it does not require baking in the oven.
These gluten-free and keto friendly cookies come together in just 10 minutes. Then, all you need to do is put them in the fridge to set.
Below are the ingredients I used to make this easy treat.
- Sugar free chocolate chips. Or, use dark chocolate such as 90% Lindt or even unsweetened chocolate.
- Shredded coconut. Check that it is unsweetened. I once bought sweetened desiccated coconut by mistake!
- Peanut butter. Helps to soften the cookies.
- Peanuts. I used roasted, salted peanuts. The salt makes all the difference.
- Vanilla extract. Optional, but I thought it really improved the taste.
Depending on the chocolate you choose, add powdered sweetener to taste. For example, if you use a very dark chocolate such as 90% Lindt, add 1 tablespoon of a powdered sugar substitute. For an unsweetened chocolate, double the amount.
(This section contains step by step instructions and photos that show how to make this recipe. Find the recipe card with ingredient amounts and nutritional information at the bottom of the post.)
Step 1: Star by toasting the shredded coconut in a dry frying pan until golden. This really enhances the taste.
Step 2: Melt the chocolate chips or dark chocolate. You can do this in a water bath or in the microwave. Then, add the vanilla extract and peanut butter. Stir until smooth.
Step 3: Fold the shredded coconut and the peanuts into the mixture. You need make sure that both are fully coated in chocolate.
Step 4: Line a baking sheet with parchment paper and drop the mix in mounds on the tray. I used 2 tablespoons per cookie. You can flatten the cookies with the bak of the spoon if you wish. Then, let them set in the fridge.
Yes. If you omit it, add 1 tablespoon of coconut oil to soften the chocolate.
Because they look a little like stacks of hay. The original haystack cookies are actually made with uncooked chow mein noodles. Since these are high in carbs, I chose shredded coconut as an alternative.
You can use erythritol, xylitol, allulose, Bocha Sweet or Swerve. Make sure it is powdered so the cookies do not taste gritty. Another option is to add a few drops o stevia. If you use chocolate that is already sweetened you may not need any additional sweetener at all.
There are many ways of making chocolate coconut haystacks. Here are some variations:
The basic version. Use only shredded coconut and melted chocolate. You don't even have to toast the coconut. Just be sure to add the coconut oil or another fat such as butter or avocado oil to soften the chocolate.
Use different nuts. Almonds, pecans, walnuts would all work. You could also use almond butter if peanuts are an issue.
White chocolate haystacks. Try the recipe with my sugar free white chocolate.
Store these cookies in the fridge for 2-3 weeks.
You can also freeze them for up to 3 months. I actually like to eat them straight from the freezer!
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Chocolate Coconut Haystacksfrom Sugar Free Londoner
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- Place the chocolate chips in a heatproof bowl and melt on a low heat over a pan filled with a little simmering water. Option to melt in the microwave in 30 - 60 second intervals, stirring in-between. Remove from the heat.
- Meanwhile, add the shredded coconut to a non-stick frying pan and toast on a medium/ low heat for 2 - 3 minutes until golden, stirring occasionally. Allow to cool.
- Add the optional vanilla and peanut butter to the chocolate and stir to combine until smooth. Fold through the shredded coconut and peanuts with a spatula. Taste and see if you want to stir in any additional powdered sweetener to adjust to your palate.
- Drop 2 tablespoon of mix per cookie in mounds on a parchment paper lined baking tray. You should get about 12 cookies. Flatten with the back of a spoon if you wish.
- Place in the fridge to set for 30 minutes or until firm.
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