Chocolate Coconut Haystack Cookies

  • By Amanda Li
  • 25 May, 2016

This updated version of a classic no-bake cookie that everyone loves is rich in deliciousness, fibre and nutty goodness. Easy to make, the hardest part is waiting while they firm up in the fridge.


¼ cup coconut oil
1 cup toasted organic coconut flakes or rolled oats
½ cup chopped toasted almonds or any other nut or seed of your choice
2 tbsp unsweetened cocoa powder
2 tbsp maple syrup


Step 1
Line a baking tray with parchment paper. In a small pot, melt the coconut oil. Add in the remaining ingredients and stir until all the ingredients are well incorporated.

Step 2
Using a tablespoon measure, spoon cookies onto prepared baking sheet. They can be quite close together. Place in fridge and allow to set, a minimum of 1 hour. Cookies can be kept in the fridge or frozen for up to 3 months.

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