Jacqueline, my older sister, and I…many, many, many years ago!
There are certain recipes that remind you of being a kid. Those meals and baked treats your mum used to make when you were little to make you feel better, on your birthday, or just because that are attached to memories of growing up. One of those recipes for me is the no-bake haystack cookie. Feeling nostalgic after my sister sent me the picture above, I decided to make a batch. After reading the recipe, however, I decided it needed a little updating. These healthier no-bake haystack cookies are dairy and processed sugar free but they still retain their tasty homey goodness that makes me feel like I’m a kid again…
Makes lots but you’ll eat them all!
3/4 cup honey
1/2 cup rice milk
2/3 cup cocoa
1/3 cup coconut oil
1 tsp vanilla
3 cups oats
1 cup unsweetened coconut
Up to 1 cup of optional extras: nuts, seeds, dried fruit, etc. (I used dried cherries and pecans)
On a low-medium heat, add honey, coconut oil, and rice milk and warm until combined in a saucepan (approx. 3-4 minutes).
Yummy local raw honey and virgin coconut oil.
Honey, coconut oil, rice milk and cocoa.
Add cocoa and stir to combine. Let cook for 2 minutes while stirring continuously.
After the cocoa has been added.
Remove pan from heat and add vanilla and coconut. Stir to combine.
Add oats and any extras, if using, and stir to combine. Set aside and allow to cool for 2-3 minutes.
I used pecans and dried cherries as extras but plain is just as delicious.
Line 2-3 trays or chopping boards with baking paper. Spoon a heaping tablespoon of mixture on to the baking paper, pressing together with front of spoon.
Spoon on to baking paper and press together with spoon.
Allow to cool completely in fridge (approx 3-4 hours). Store in an air tight container in the fridge.
I haven’t tried but you could make this vegan by substituting brown rice syrup instead of honey.
I’ve always been heavy-handed with cocoa, you can reduce the cocoa to 1/2 cup if preferred.
You could use other types of non-dairy milk.
To make these gluten free, ensure you are using gluten free oats.
It was over 35 degrees when I made these so cooling them and storing them in the fridge was a necessity!
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