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Remember last week’s preview of dark chocolate almond butter haystack cookies? Well, today’s the day for the recipe!
These no-bake cookies are really dangerously easy to make and eat, which is why I attempted to make them at least marginally more healthy by using dark chocolate, almond butter, and pecans instead of the usual milk chocolate butterscotch chips, and peanut butter.
The resulting haystacks are, at the very least, lower in sugar than the usual suspects, and I like to tell myself the nuts make them a little better for me, too.
With a few of these haystacks, I took things another step beyond the usual (for me) and added a little freshly-ground pink Himalayan sea salt. We got this fancy salt on sale recently and I figured I should use it! It makes a tasty addition, just make sure not to add too much or the salt will overwhelm the other flavors.
I did use purchased chocolate chips for this one (Ghirardelli 63% cacao chips in the pictured haystacks), but if you want to make these dairy-free you can use the homemade chocolate recipe from the chocolate banana bites I posed a few weeks ago. This is also a great way to make the haystacks if you’d like to eliminate soy products or any of the other things found in most commercial chocolate chips without purchasing a really expensive speciality brand.
- 1 cup dark chocolate chips (I used Ghirardelli 63% in the pictured examples)
- 2½ cups chow mein noodles (that's one of the usual-sized cans)
- ⅓ cup of almond butter (I love and use Costco's Kirkland organic almond butter!)
- ½ cup chopped pecan pieces (optional)
- Sea salt (completely optional!)
- Prepare two baking trays with silicone mats or parchment paper. You won't be baking the haystacks, but it's a convenient place to put them!
- Melt the chocolate in a double boiler on the stove or, even easier, in the microwave! Place the chocolate chips in a medium or large microwave safe bowl and heat for 30 seconds on 50% power. Remove from the microwave and stir until the bowl has lost its heat. Continuing heating on 50% power in 10-15 second bursts, stirring thoroughly in between each heating, until the chocolate is fully melted. Stirring a lot is key - if you don't stir you'll probably just end up with burned chocolate instead of nice, melty chocolate.
- Once the chocolate is smooth and melted, stir in the almond butter and combine thoroughly. Then stir in the pecan pieces, if using, and add the chow mien noodles. Stir until the noodles are thoroughly coated with almond butter/chocolate.
- Drop the mixture in large spoon fulls on your prepared baking sheets.
- If you'd like, grind a few sprinkles of sea salt across your haystacks while the chocolate it still melted.
- Allow the "cookies" to cool fully then enjoy! To speed this process up, place the trays in the fridge.
- Store in an airtight container. If your house is warmer (ours is!), store the cookies in the fridge to prevent them from melting into one another.
This past weekend I invented some entirely new cookies made with oatmeal, whole wheat flour, Greek yogurt and a few chocolate chips to keep Papi Chulo happy. They’re super delicious and have an awesome amount of protein and fiber for a cookie, so I can’t wait to share them soon, too!
Have you been cooking up anything new recently?
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