Celiac Friendly Haystacks Cookie


By Mohammed Syed (Chef Mo) Catering and Food Services Manager, Camp Kindle

haystack cookie

Serves 24

Ingredients
2 cups white sugar
1/3 cup unsweetened cocoa powder
1/2 cup Milk
1/2 cup butter, softened
3 1/2 cups quick cooking oats ( we used Aveena brand)
1 cup Flaked Coconut
1 pinch Salt

Directions

In a saucepan bring sugar, cocoa, milk and butter to boil. Remove from heat. Stir in oats, coconut and salt.

Drop quickly using teaspoon or small ice cream scoop on greased pan or parchment paper and let it cool.

Note: For Vegan and dairy free cookies etc , substitute ingredients accordingly.


About David Fowler

David Fowler is an online marketing consultant specializing in AdWords PPC, SEO, and website updates. He is the webmaster of Kelowna Celiac and was co-chair of the Kelowna 2012 CCA National Conference in Kelowna.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.