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No-Bake Haystack Cookies

Carolyn Ketchum
Print Recipe

Ingredients
  

  • 1/2 Cup creamy almond butter or other nut butter of choice I used cashew nut
  • 2 ounces unsweetened chocolate chopped
  • 2 Tablespoons coconut oil
  • 2/3 Cup Swerve confectioners style sweetener I used 2T super sweet blend
  • 1/4 Cup cocoa powder
  • 1/2 teaspoon vanilla extract
  • 3/4 Cup unsweetened coconut flakes
  • 3/4 Cup chopped pecans or other nut

Instructions
 

  • 1. Line a large baking shee with parchment paper or waxed paper
  • 2. In a large saucepan over low heat, combine the almond butter, chocolate, and coconut oil. Stir until melted and smooth. Remove the pan from the heat.
  • 3. Whisk in the sweetener, cocoa powder, and vanilla extract until smooth. Add the coconut flakes and chopped pecans and stir until well combined.
  • 4. Drop the mixture by large rounded spoonfuls onto the prepared baking sheet and refrigerate until set, about 30 minutes. Keep refirgerated until ready to serve, they will keep for up to a week.