Haystack Brookies

This special cookie gets its name from from the treats that inspired its flavour! Haystacks are a delicious no bake treat made with oats, coconut, and chocolate and were a staple dessert in my household growing up. With some curiosity and creativity in the kitchen this snack was reinvented as a baked brookie (brownie cookie). This new version of the dessert has added sweetness and fibre from banana and dates but we encourage you to have fun experimenting with your mix ins swapping in different dried fruits, nuts, or chocolate types.

Photo from: https://www.runningwithspoons.com/flourless-double-chocolate-oatmeal-cookies/

Yield: 10 skewers

 Skewer Ingredients:

  • 1 large banana

  • 1 egg

  • 1/2 cup vegetable oil*

  • 1/2 cup sugar* (brown sugar preferred)

  • 1 1/2 tsp baking powder

  • 1 cup + 2 tbsp quick oats

  • 1/3 cup whole wheat flour

  • 3 tbsp cocoa powder

  • 1/4 tsp salt*

  • 1/3 cup sweetened shredded coconut

  • 1/4 cup chocolate chips

  • 2-4 Dates, chopped

Equipment:

  • Fork

  • Measuring cups/spoons

  • Cutting board and Knife

  • Spatula

  • Cooking scoop or large spoon

  • Two baking sheets lines with parchment paper

Directions:

  1. Preheat oven to 350F.

  2. Line you baking sheets with parchment paper or grease well, set aside.

  3. In a medium bowl mix together brown sugar and oil breaking up any clumps of sugar. Add in the ripe banana and mash it with a fork.

  4. Crack the egg into the mixture and mix all the wet ingredients until combined.

  5. Add in the oats, whole wheat flour, cocoa powder, salt, and baking powder. With the spatula mix the dry ingredients into the batter.

  6. Now add in your mix-ins, the shredded coconut, chocolate chips, and dates. *Feel free to experiment with different toppings such as white chocolate and dried blueberries.

  7. Using a cookie scoop or a large spoon place 12 cookies scoops (around 2 large spoonfuls) evenly spaced out on a pan, do not press down, repeat with second tray until batter is finished. *Note* The batter will softer than a regular cookie dough to get a brownies/cookie texture.

  8. Bake for 10 minutes until the the cookie tops are no longer wet to the touch.