Low-Sugar Peppermint Haystacks

Name: Low-Sugar Peppermint Haystacks
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 24 servings
Ingredients: Full Fat Coconut Milk; Ghee; Coconut Butter; Cacao Powder; Coconut Sugar; Peppermint Extract; Quick Oats; Shredded Coconut, Unsweetened; Candy Cane

Recipe by Fran Allen

Ingredients

Time

15m

Serves

These are my favourite holiday cookies! They taste perfectly sweet and minty and come together in a few minutes and don’t require any baking. These are a great blood sugar balancing cookie, made with lots of healthy fiber, fats and a hint of sweetness.

Holiday

Dessert

Kid-Friendly

Ingredients

1/3 cup

Full Fat Coconut Milk

1/4 cup

Ghee

1/4 cup

Coconut Butter

1/4 cup

Cacao Powder

1/4 cup

Coconut Sugar

1/4 tsp

Peppermint Extract

1 cup

Quick Oats

2 cups

Shredded Coconut, Unsweetened

Candy Cane

crushed

Instructions

In a small saucepan on medium heat, combine the coconut milk, ghee and coconut butter. Warm until all are fully melted, then stir in your cacao powder, coconut sugar and peppermint extract. Stir until the sugar is dissolved.

In a separate bowl, combine the oats and shredded coconut. Pour your melted cacao mixture over top and stir until everything is coated. With clean hands, measure and roll out your cookies and place on a lined baking sheet. Sprinkle your crushed candy cane on top.

Once your cookies are rolled out, place in the freezer for 15 minutes to set, then serve. Store any leftovers in the fridge for up to 7 days.

Notes: Check your local health food store or your grocery store’s Caribbean section for coconut butter. To make these even more blood sugar balancing, add 3 Tbsp of collagen protein powder to your cacao mixture before folding into the dry ingredients.