I usually panick when we’re about to have company over. Will all the food be ready on time? Will the bathroom stay clean for the guests? Do the kids need a separate dessert? Like several other recipes I’ve posted (including my Chocolate Meringue Crisps), these cookies were born of last minute panicking. This led to experimenting, which in this case (although it doesn’t always happen!), led to something wonderfully delicious!
Think, crisp caramelized sugar edges, paired with gooey, chewy coconut oat centers. For the chocolate lovers among us, a quick drizzle of molten chocolate finishes these cookies off perfectly.
Traditional haystack cookies include cocoa powder, and are actually unbaked; these cookies, while requiring baking (and cooling!) time, are similar, because instead of flours making up the bulk of the recipe, quick cooking oats and shredded coconut are the main ingredients. I called these cookies blondies because they are the chocolate-optional version of an otherwise chocolate laden recipe.
Flourless Haystack Blondies
(A Grow. Cook. Eat. Share. original recipe)
1 1/2 cups GF quick cooking oats
1 cup unsweetened shredded coconut (check to make sure your brand is free from chemical preservatives)
1/2 teaspoon sea salt
2 large, farm fresh eggs
3/4 cup cane sugar (organic if possible)
1/2 cup coconut oil, melted
2 teaspoons pure vanilla
1/2 dark chocolate, melted
Preheat oven to 350 F.
Combine oats, coconut, sugar, and salt into a mixing bowl.
Melt coconut oil. (I find that an easy way to melt coconut oil is by placing it into a small glass measuring cup, and pouring boiling water into a large measuring cup that the smaller one is nested into.)
Stir melted coconut oil into the coconut oat mixture. (Do not mix the eggs and vanilla directly into the melted oil as it will start to solidify again, and make it difficult to incorporate.)
Add eggs and vanilla to the coconut oat mixture, and stir to combine.
Using a large spoon or 1 inch ice cream scoop, place spoonfuls of the mixture onto a parchment lined baking sheet, and flatten each cookie.
Cookies can be quite close together as they do not spread out.
Bake for 10 minutes, or until golden and caramelized.
Allow cookies to cool for ten minutes to solidify.
Melt chocolate, if using, and drizzle across the cookies while still on the cookie sheet.
Makes 20-24 medium sized cookies.