LOW-CARB NO-BAKE CHOCOLATE HAYSTACK COOKIES
It is a keeper recipe. If only people could know how good these are!! Super easy too! These are very firm cookies. Keep them in the refrigerator. I find one cookie a day is a fabulous, tasty way to get enough fiber for the day.
For many, this sort of cookie was a childhood favorite. However, they were usually loaded with oats. So, even although they are a pretty common cookie, these low-carb cookies are not so common. In fact, I made these up as I went along.
I cut down on the amount of chocolate chips required (so expensive, unfortunately), and made up for the amount with unsweetened Baker's chocolate - worked fabulously! You will need to add sweetener to taste.
You can double the batch and keep one batch in the freezer. Always good to have on hand when chocolate cravings hit. These are so chocolatey that any chocolate cravings will be very quickly assuaged. So satisfying!
I know these are cookies, but these can also fill in as a nice dessert. So delicious with a cup of coffee or tea.
Other no-bake cookies you may enjoy:
Chewy No-Bake Chocolate Cookies
No-Bake Chewy Chocolate Cookies
No-Bake Peanut Butter Jumble Cookies
No-Bake Almond Butter White Chocolate Bars
1/2
cup sugar-free chocolate chips (125 mL)
(3 oz; 90 g)
3 oz unsweetened Baker’s chocolate (90 g)
1/2
cup peanut butter (125 mL)
(Skippy Natural)
2 tbsp whipping cream, OR heavy (30 mL)
cream
2 tbsp powdered sweetener (30 mL)
Liquid sweetener, to taste
11/2 cups unsweetened coconut flakes (375 mL)
1/2 cup slivered almonds (125 mL)
In
double boiler or in one saucepan placed over another with water in the bottom
saucepan, place chocolate chips, Baker’s chocolate, peanut butter, whipping
cream, OR heavy cream and powdered sweetener.
Stir occasionally until all the chocolate has melted and is nice and
smooth. Taste and add liquid sweetener,
to taste, or more powdered sweetener.
Stir in coconut flakes and slivered almonds.
Spray
a cookie sheet with nonstick cooking spray.
Spread parchment paper over top and press down, so that the paper
adheres to the cookie sheet. Drop by 2
tablespoonfuls (30 mL) of cookie dough on the parchment paper. Refrigerate until firm.
Helpful Hints: A powdered sweetener like monkfruit/allulose
or sucralose/allulose, etc. would work well here.
Yield: 14 servings
1
serving (2 tbsp each)
189.4
calories
3.8
g protein
16.3
g fat
3.3 g fiber
2.6
g net carbs
Low-Carbing Among Friends makes money through affiliate partner links; if you click on a link, we may earn a commission. Also we may earn from qualifying purchases made on Amazon
[Sneak a Peek: CLICK on any Cookbook cover below to view all the Photos/Recipes inside]
