Haystack cookies are a candy-like treat with the best combination of flavor and texture.
Sweet and crunchy, salty and chocolate-y. You can’t go wrong with that!
There are a lot versions of ‘haystack’ cookies, but I prefer mine using dark chocolate and chow mein noodles. That’s right! Dry chow mein noodles have a wonderful crunchy, buttery flavor. Softer than a pretzel, and so good with the chocolate. Wait and see.
Ever since I found gluten-free chow mein noodles at the store, I dreamed of creating this recipe.
Feel free to make some modifications if you prefer chopped pecans (instead of peanuts), or adding some gluten-free pretzels, or oat cereal (I can eat dark chocolate on an old shoe and still love it).
A few words about sugar and the low-FODMAP diet:
- The low-FODMAP diet is NOT a sugar-free, or even sugar-restricted diet. Many types of sugar and/or syrups are low in FODMAPs
- Nevertheless, sugar is a gut irritant, and it may be a trigger for your IBS. Eat sweets according to your personal tolerance
Check out more dessert options with my Best Low-FODMAP Cookie Collection.
You may also love:
- Low-FODMAP Raspberry Thumbprint Cookies with Almond Glaze; Gluten-free
- Low-FODMAP Homemade ‘Twix’ Cookie Bars; Gluten-free
- Low-FODMAP Salted Chocolate Hazelnut Clusters; Gluten-free, Vegan
- Low-FODMAP ‘Copycat’ York Peppermint Patties; Gluten-free, Vegan
- Low-FODMAP Chocolate Dipped Shortbread; Gluten-free
Or check out over 600 more low-FODMAP recipes on the blog. IBS-friendly!
Be healthy and happy,
Rachel Pauls, MD
4-Ingredient Low-FODMAP & Gluten-Free Chocolate Haystack Cookies
A low-FODMAP and gluten-free recipe for Chocolate Haystack Cookies. Super addictive treats that kids love. IBS- and gut-friendly!
- Prep Time: 15 minutes
- Chill Time: 10 minutes
- Cook Time: 3 minutes
- Total Time: 23 minutes
- Yield: 32 cookies (16 servings) 1x
- Category: Dessert, Snack
- Method: Cooking
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 20 ounces (567g) semisweet chocolate chips*
- 1 tablespoon coconut oil (or butter)
- 7.7 ounces (1 bag) low-FODMAP, gluten-free chow mein noodles*
- 1 cup roasted, salted peanuts*
- Optional: sprinkles or nonpareils, for decorating
Instructions
- Set up a large baking sheet with wax or parchment paper
- In a large microwave-safe bowl, melt the chocolate chips and coconut oil (or butter) in the microwave using bursts of 30 seconds. It will take about 2 minutes. Stir intermittently to ensure it doesn’t burn (you can also use a double boiler)
- Stir in the noodles and peanuts
- Using a small cookie scoop, drop in small mounds onto your prepared baking sheet, and allow to harden at room temperature (can also be refrigerated, but rapid changes in the temperature can cause chocolate to ‘bloom’ or turn white)
- If desired, sprinkle with decorations while warm
Notes
- Although this recipe has not been lab tested, a single serving should be low-FODMAP based on the ingredients (using available FODMAP data at time of posting)
- Semisweet chocolate is low-FODMAP in 40g servings
- Butter is naturally low in lactose and low-FODMAP
- I used Gefen gluten-free chow mein noodles. Other brands may be available in your area, read your label to ensure ingredients are low-FODMAP. These may contain egg, so for vegans, you can opt to substitute low-FODMAP, gf pretzels
- You can try pecans, hazelnuts, or macadamias instead of peanuts, or skip the nuts altogether
Decorate for your favorite holiday!
