Chocolate Haystacks

GF Vegan Chocolate Haystacks

5 from 1 review

These quick no-bake chocolate haystack cookies are a breeze to make, and very easy to play around with to create other variations to suit your mood.


Chocolate Haystacks

  • 1/2 c non-dairy chocolate chips
  • 1 Tbsp natural almond butter
  • 1/4 cup thinly sliced almonds
  • 1/4 cup slivered almonds
  • 1/16 tsp salt

Optional Toppings

  • 5 whole almonds
  • freeze dried raspberries, crumbled (or dried rose petals as an alternative)



1. Place a small metal cookie sheet in the freezer. Have a piece of parchment paper handy, as well as any toppings you are using.

2. Using a double boiler method melt the chocolate until smooth. Add in all remaining chocolate haystacks ingredients and briefly stir to combine. Remove from heat.

3. Pull out the metal cookie tray from the freezer.** Cover with parchment paper.

4. Using a cookie scoop with a release trigger (I used a 1 tbsp size one*) (or using two spoons as an alternative), scoop out some of the mixture and set it on the parchment paper on the cold tray. Repeat with the remaining mixture, leaving a bit of space between the cookies for the mixture to spread out a touch. Sprinkle / decorate with desired toppings right away before the mixture sets fully.

6. Place the tray in the fridge for 5 minutes to allow the chocolate to fully cool off and set. Enjoy! Keep cookies refrigerated or at room temp (unless it's hot enough for chocolate to melt where you are, in which case fridge it is!).


*Note: you can make these cookies as big or as small as you like, so the amount of cookies you get can vary. I got 5 out of this recipe.

**The tray needs to be cold so that when the cookies are placed on it they solidify faster without the chocolate puddling out too much.

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