As a child, I remember a neighbor always making haystack cookies and it was always such a treat. Sometimes she made them with oatmeal and other times she made them with crunchy chow mein noodles.
The chocolate butterscotch chow mein version was always my favorite, and since I only had them on special occasions, it always felt like an extra special treat. I can almost taste them right now.
Sweet, crunchy and portable, these keto no bake cookies are the perfect low carb treat. A quick and easy low carb cookie recipe that is sure to be spouse and kid approved.
INGREDIENTS
- 2 tablespoons real butter
- 2/3 cup all natural peanut butter (or your choice of nut butter)
- 1 cup unsweetened all natural shredded coconut
- 4 drops of vanilla stevia (or sweetener of your choice)
- 1 tablespoon cocoa powder (optional)
DIRECTIONS
- In a microwave safe dish, melt butter.
- Stir in peanut butter until smooth. If you chose to make these with cocoa powder, add it now.
- Add stevia and coconut. Mix well.
- Scoop 2″ spoonfuls onto a sheet pan.
- Freeze for 5-10 minutes.
- Store in a sealed bag, refrigerated. If you do not store refrigerated they will be sticky.
- Enjoy
To get the complete recipe info, visit the following link @recommended.tips
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