Low-Carb, Sugar-Free, No-Bake Haystack Cookie Recipe

sugar-free haystacks
No-Bake Sugar-Free Low-Carb Haystack Cookies. Photo © Laura Dolson
  • Prep Time
    10 min
  • Cook Time
    20 min
  • Total Time
    30 min
  • Yield
    20 cookies

These ultra simple no-bake cookies are chockfull of chocolate and coconut goodness. For a cookie, they can be filling because they're essentially made of shredded coconut and coconut oil. I like to make them bite-sized, which helps keep me from overdoing it.

Using cocoa powder and unsweetened shredded coconut are the keys to keeping carbs low. Then you add artificial sweetener to bring up the sweetness level of the cookie. I tried to make them Splenda, rather than erythritol, since it's more readily available. However, they taste a LOT better with the powdered (not granulated) erythritol, so I'd say it's worth seeking out.

Ingredients

  • 1/2 cup coconut oil
  • 2 teaspoons vanilla extract
  • 2/3 cup powdered (not granulated) erythritol
  • 2/3 cup unsweetened cocoa powder
  • artificial sweetener to taste (about 1/2 cup sugar equivalent - zero carb preferred, such as liquid forms of sucralose)
  • 1 cup unsweetened coconut

Preparation

  1. Melt the coconut oil. You can use a microwave-safe bowl and heat in the microwave for 30-45 seconds. You can add the rest of the ingredients directly to the same bowl.
  2. To the melted coconut oil, add and whisk in the following ingredients in order: vanilla, erythritol and then the cocoa powder. Taste the mixture and add more artificial sweetener to suit your taste. (I like using liquid sucralose, such as Sweetzfree.) You might find that the type of cocoa powder you use influences how much extra sweetener you need, since some are more bitter than others.
  1. With a spoon, mix in the coconut.
  2. Use a small melon ball scoop, or tablespoon measure to form cookies. Drop them on a foil or parchment-paper lined baking sheet. If desired, garnish with a sprinkling of extra shredded coconut and pat into the top.
  3. Chill for at least 20 minutes or until hardened. Store extra cookies in the refrigerator.

Nutritional Information: Each cookie has 1 gram effective carbohydrate plus 2 grams fiber, 1 gram protein, and 85 calories.

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