These gluten-free haystack cookies are made without crunchy chow mein noodles and are one of my go-to easy gluten-free cookie recipes. Use salty pretzels, Nutella, chocolate, coconut, and pecans, plus any other mix-ins from my list. I love that you can make these during the hot summer months without heating the kitchen!
This post may contain affiliate links. Please read our Disclosure Policy.
❤️ Sandi’s Recipe Summary
I love this gluten-free haystack cookie recipe. I have not found a gluten-free substitute for chow mein noodles, so I used a fun alternative. I often reach for our favorite gluten-free pretzels when I need a crunchy ingredient.
These coconut haystack cookies are so easy to make; all you need are just a few simple ingredients. If you love no-bake cookies, you will want to try these gluten free no-bake chocolate oat cookies, too!
You get a satisfying crunch, and it pairs perfectly with salty pretzels and Nutella, chocolate, and coconut.
Ingredient Notes:
- Chocolate – Use white, milk, or dark chocolate.
- Gluten Free Pretzels – Any brand is fine. I used Snyder’s Gluten Free Pretzel Sticks when testing this recipe.
- Nutella – Use the brand or an organic version without additives.
- Shredded Coconut– I recommend unsweetened coconut.
- Nuts – I used pecans, but any nuts will work.
Mix-in ideas and fun flavor combos:
Here is where it gets fun. You can mix in so many different ingredients to add layers of flavor to your cookies. Here are some ideas; feel free to experiment with the options and see what works best for you.
- Make these into butterscotch haystacks with butterscotch chips.
- Stir in mini marshmallows or even dehydrated mallow bits.
- Use peanut butter to replace Nutella – or another nut butter could also work.
- Toss in white chocolate chips or M&Ms.
- Stir in a few rolled oats; don’t use too many; it will dry out your cookie batter.
- Dried fruit would be a great addition.
How to Make Gluten-Free Haystack Cookies (Step-By-Step)
- Break apart the pretzels into 1-inch pieces. Add them to a large mixing bowl.
- In a microwave-safe bowl, melt the chocolate and Nutella together. I recommend two to three 25-second intervals, stirring between each.
- Add coconut and nuts to the pretzels and mix well.
- Pour on the melted chocolate and toss to coat.
- Drop by the spoonful onto a wax paper-lined cookie sheet. Refrigerate for a minimum of 1 hour to harden the chocolate.
Email This Recipe To Me!
I will email this recipe to you, so you can come back to it later!
What pretzel brands are gluten-free?
There are several great gluten free pretzel brands out there! My favorites are:
- Synder’s Gluten-Free Pretzels come in lots of flavors.
- Trader Joe’s has a private-label gluten-free pretzel.
- Gratify – they have several varieties.
- Glutino – and they have yogurt and chocolate-covered gluten-free pretzels, too!
Frequently Asked Questions:
There are several brands of chocolate chips that are gluten free. The Enjoy Life brand is also dairy-free. So it is great knowing I am safe when I whip up a dessert recipe like this.
Keep them in a cool place; otherwise, the chocolate coating may melt. I prefer to store them in an airtight container in the refrigerator.
More Gluten-Free Cookie Recipes:
- Gluten Free Peanut Butter Blossoms
- Easy Gluten Free Cream Cheese Sugar Cookies
- Gluten Free Cookies and Cream Cookies
- Gluten Free M&M Cookies
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. This will help others know this recipe is delicious. Thank you!
Gluten Free No-Bake Haystack Cookies
Ingredients
- ½ cup Nutella
- 1 cup chocolate chips
- 1 cup shredded coconut *see note
- 1 cup pecans *see note
- 1 cup chopped gluten free pretzels
Equipment
Method
- In a large microwave-safe bowl, add 1/2 cup Nutella and 1 cup chocolate chips.
- Microwave for 40 seconds and stir. Microwave at 25-second intervals after this, stirring each time to prevent your chocolate from burning.
- Add the 1 cup shredded coconut, 1 cup pecans, and 1 cup chopped gluten free pretzels to the bowl and mix well to coat all of the ingredients in the chocolate mixture.
- Lay a piece of wax paper over a cookie sheet.
- Use a cookie scoop to drop the mixture into balls onto the wax paper.
- Place in the refrigerator or freezer to harden. About 60 minutes in the freezer or 2 hours in the refrigerator.
Nutrition
Notes
Private Notes
Tried this recipe?
Let us know how it was!
This post was updated from an older June 2020 post with more recipe details.
I truly hope you enjoy this recipe. I have been testing and creating gluten-free recipes for over 15 years. Creating gluten-free recipes that do not taste gluten-free is my goal for every recipe. Sometimes I only have to test a new recipe a couple of times, and others it takes multiple times. I do this so you get reliable, delicious results every time!
Could you substitute with coconut with something else?
Of course, just use any other mix-in listed :-).