Chocolate Protein Haystack Cookies
These healthier no bake Haystack Cookies have all of the attributes of the beloved classic but come in a more wholesome package. Ingredients like rolled oats, coconut oil, peanut butter, coconut flakes and honey instead of sugar, combine to create a healthier alternative to the original.
Servings 16
Ingredients
Chocolate Sauce
- 2 cups chocolate chips
- 1/4 cup coconut oil
Cookie Mixture
- 1 cup crispy Chow Mein noodles, (pre-cooked) chopped or broken into bite sized pieces or pretzels
- 1/2 cup roasted, salted peanuts, crushed
- 1/2 cup desiccated coconut
- 1/2 cup rolled oats
- 1/4 cup peanut butter
- 1/4 cup protein or collagen peptides powder
- 1/4 cup cocoa powder
- 1 teaspoon vanilla extract
- Sprinkles - optional
Instructions
- Prepare a cookie sheet by covering with parchment paper, wax paper, or use a non-stick or silicon baking mat; set aside.
Chocolate Sauce
- Place chocolate chips and coconut oil in a medium/large sized bowl and microwave with 30 second bursts stirring between each one until melted and smooth.Or use double boiler method - (pot of boiling water with a bowl resting on top) melt the chocolate chips and the coconut oil together.Add noodles, peanuts, coconut, oats, peanut butter, protein powder, cocoa powder, vanilla extract and mix well to combine and coat in the chocolate sauce.Dollop the mixture in 1-2 tablespoon mounds onto the lined cookie sheet. Work quickly as the chocolate will be cooling and setting. Makes about 16-20 cookies, depending on your size preference.Add sprinkles if desired before chocolate sets so they stick.Place the cookie sheet in the fridge for an hour or two or into the freezer for 30 minutes to allow the cookies to set.Store cookies in an airtight container in the fridge for up to 1 week or freezer for up to 3 months.