I've seen a lot of names for these cookies, traditionally made with oats as the base. Some call them chocolate haystack cookies, others shape them like nests and add some peanuts for eggs to make them bird's nest cookies. Whichever way you go, this low-carb, keto-friendly version of this classic no-bake cookie is a delicious homage to the original recipe. It's also suitable for anti-inflammatory diets and it can be tailored it to make it vegan.
Keto No-Bake Chocolate Haystack / Bird's Nest Cookies Recipe
Ingredients:
- ¼ cup coconut oil
- ½ cup almond butter (*Or other nut/seed butter)
- ½ oz unsweetened baking chocolate, chopped
- 3 tablespoons chocolate whey isolate (*Swap with a chocolate vegan protein powder to make it vegan)
- 3 tablespoons unsweetened red or dark cocoa powder
- 1 large pinch espresso powder, Turkish coffee (*my favourite), or instant coffee
- 1 tablespoon erithrytol, powdered in a spice/coffee grinder
- 5 drops liquid stevia (vanilla-flavoured if you have it)
- ½ tsp pure vanilla extract
- 1 cup unsweetened shredded coconut
- ½ cup slivered almonds
- ¼ cup raw cashews, chopped
- ⅛ teaspoon flaky sea salt (like Maldon or Fleur de sel)
Directions:
Heat a large skillet to medium heat. Add chopped raw cashews and slivered almonds and toast for 1-2 minutes, keeping the nuts moving. Add the shredded coconut and toast 1 minute, keeping everything moving while you do, until browned slightly. Set aside.
Add the coconut oil and nut butter to a large microwave safe bowl and melt in the microwave for 30-60 second until melted. Stir in chocolate and and microwave 20 seconds or until chocolate is melted.
Stir stir in vanilla and liquid stevia until fully incorporated. The stir in the chocolate whey isolate, cocoa powder, espresso powder, and powdered erithrytol. Stir the chocolate nut butter mixture into the coconut, almonds and cashews until everything is fully incorporated.
Form 8-10 cookies, like haystacks or bird's nests (your choice) on a baking sheet lined with a silicon mat or parchment paper. Sprinkle with salt. Put the baking sheet in the freezer for 30-45 minutes or until hardened. Serve or store in a sealed container or bag in the fridge or freezer.
Did you try this keto no-bake chocolate haystack / bird's nest cookie recipe out? If so, let me know how it went in the comments, or tag me in any photos you share on Instagram so I can see your creation. :)
