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No Bake Vegan Chocolate Haystack Cookie Bites

I have a childhood memory of the chocolate oat combination bubbling on the stove for no bake chocolate haystack cookies at Christmas. My mom would set them on the counter in long lines on parchment paper and I could eat SO many. Know what they’re typically made out of? Butter and sugar – just like most cookies. So I wanted to make a vegan version this year and I made the most delicious No Bake Vegan Chocolate Haystack Cookie Bites you could imagine. I can’t tell the difference between the regular butter version and this one.

I came home last Wednesday night late after a long day of Champagne craziness and I realized that I needed to make cookies for an event the next day. I wanted to go to bed but instead, I nabbed these 9 ingredients, I mixed them into a pot on the stove, dropped them onto parchment and they were “done” within 10 minutes. The next morning they had hardened and I popped them in a container and everyone at the party loved them. Perfection! If you’re busy this season (who’s not really) – make these and make your life easier.




The good news about No Bake Vegan Chocolate Haystack Cookie Bites is that though they are dense in calories, they are quite small – bite-sized – so if you can stick to just 1-2, they can fit easily into a healthy diet. There are some good ingredients in here! Rolled oats for fiber, vitamins and minerals combined with protein-packed peanut butter. Like I mention in the recipe, be sure to get a variety that does not have added sugar, salt or oil. Cocoa powder is packed with antioxidants and minerals like magnesium. So though these are certainly treats….No Bake Vegan Chocolate Haystack Cookie Bites have some good-for-you ingredients, too.

If you need another vegan chocolate recipe, check out my Vegan Chocolate Mousse and if you want a healthier cold-weather crisp, nab the recipe here.

What are some of your holiday cookie memories?

No Bake Vegan Chocolate Haystack Cookie Bites

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Course: Dessert
Cuisine: Americana
Servings: 4
Author: Ginger Hultin


  • 3 Tablespoons coconut oil
  • 1/2 cup granulated white sugar
  • 2 Tablespoons unsweetened almond milk
  • 2 1/2 Tablespoons unsweetened/baking cocoa powder
  • 3/4 cup unsweetened coconut flakes
  • 1 cup rolled oats
  • 1/3 cup smooth peanut butter (no salt, sugar or oil added)
  • 1/2 teaspoon pure vanilla extract
  • 1/8 teaspoon sea salt


  • Line a baking sheet with parchment paper and set beside the stove. In a medium saucepan, combine coconut oil, sugar, almond milk, cocoa powder and bring to a low boil over medium-high heat, stirring frequently, scraping down the sides with a spatula.
  • Once bubbling lightly, remove from heat and add peanut butter. Stir to incorporate then add oats, coconut flakes, vanilla and salt. Stir to combine. Drop heaping tablespoons of the batter onto the prepared baking sheet with two teaspoons. Let sit at room temperature until cooled and hardened - about 30 minutes.



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Ginger Hultin,MS, RD, CSO

An award-winning, nationally recognized nutrition expert and media spokesperson.

Thanks for visiting! If you’re like me: obsessed with eating, wine, going out and traveling, you’re in the right place. Champagne Nutrition® LLC is a Registered Dietitian-run concierge virtual practice helping clients look and feel better. On this blog, you’ll find cocktails, mocktails, and plant-based recipes that are easy to make quickly at home and pack for leftovers on your adventures.

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