We enjoyed a spring break staycation with the girls. We spent a lot of time outdoors and on rainy days the girls and I rolled up our sleeves in the kitchen. We made these no bake Easter haystack cookies twice, they are that good. If you are looking for an easy and delicious Easter treat for your Easter celebrations these no bake Easter haystack cookies are perfect.
These cookies are made with only 7 ingredients; you probably have them in your pantry. These no bake Easter haystack cookies are not overly sweet and so easy to make that the kids can help make. To add an Easter touch we added mini milk chocolate eggs but you could leave them out if you prefer. To make these gluten free use gluten free oats and shredded coconut.
no bake easter haystack cookies
- 1 cup unsweetened shredded coconut
- 2 cups quick oats
- 1/4 cup coconut oil
- 1/4 cup cocoa
- 1/2 cup maple syrup
- 1/2 cup coconut milk
- 1 tsp vanilla, extract
Line a baking sheet with parchment paper.
In a medium bowl, whick oats and coconut.
In a pot over medium heat combine coconut oil, cocoa, milk, maple syrup and vanilla. Allow to simmer.
Using a cookie scoop or tablespoon place moulds on baking sheet. Using your thumb gently press and indent in the center.
Place baking sheet in fridge for at least 60 minutes.
Decorate cookies with mini chcolate eggs if desired.
These cookies do not need to be baked but they do need to be chilled in the fridge for at least 60 minutes. Finish decorating eggs with mini chocolate eggs.