Low Sugar Peppermint Haystacks
Recipe by Fran Allen
Ingredients
9
Time
15m
Serves
24
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.
Kid-Friendly
Dessert
Holiday
Ingredients
1/3cup
Full Fat Coconut Milk
1/4cup
Ghee
1/4cup
Coconut Butter
1/4cup
Cacao Powder
1/4cup
Coconut Sugar
1/4tsp
Peppermint Extract
1cup
Quick Oats
2cups
Shredded Coconut, Unsweetened
1
Candy Cane
Instructions
1
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.
2
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.
3
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.
4
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.
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More Recipes by Fran Allen
Fran Allen, CNP is a non-diet certified Holistic Nutritionist based in Toronto. Her work focuses on intuitive eating, achieving health at every size and dismantling diet culture. She uses her years of professional culinary experience to make meals fun, easy and satisfying.
