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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.
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?