Chocolate coconut haystacks were one of my favorite Holiday cookies I would make with my mom as a kid. However, the original recipe called for condensed milk and refined sugar! Here’s my Peggified take perfect for the Holidays!!
Ingredients:
4 large, very ripe bananas
1 tsp (5 mL) vanilla
1/2 cup (125 mL) maple syrup
1 cup (250 mL) quinoa (cooked)
2 cups (500 mL) unsweetened, shredded coconut
1/3 cup (100 mL) cocoa powder
1/2 cup (125 mL) dark chocolate chips
Directions:
Preheat oven to 375°F (190°C). In a large mixing bowl, mash bananas with a fork and add vanilla and maple syrup. Add remaining ingredients (except the chocolate chips). Stir until well combined, and then stir in chocolate chips.
Line a baking sheet with parchment paper (or grease the sheet with coconut oil) and drop batter onto sheet. Bake for about 25 minutes. Remove from oven and let cool.
Serves 24 cookies
I am GF. I also cant have quinoa, oats.
Is there a good replacement for quinoa in this recipe?
I used to watch you religiously on TV. Now happy to finely plug into your site.
I especially appreciate your ongoing reminders why and how food affects us, physically and emotionally. Most things I heard and read about before. Just never got to combining it all together into a tasty meals consistently. Not to mention remembering it all. You removed “overwhelment” (;-) out of transitioning to healthy eating.
Grateful fan.
You can use teff or amaranth. But if you can’t have any Gluten-free grain at all, you can just omit all together and use 3 cups of the shredded coconut.