Officially it’s Turkey Neck Soup Day…whoever made that up needs some serious help.
I’m sticking with National Noodle Month and going back to the very first cookies I learned to make. Haystack cookies!
So easy…just melt a bunch of vegan chocolate chips in a double boiler or in the microwave, stir in crunchy chow mein noodles and drop by spoonful onto wax paper or parchment paper. Let cool on the counter or in the fridge and eat up!
Lots of variations include mixing in or substituting other chips like vegan butterscotch or white chips or just melt your favorite vegan chocolate bars.
You can add
marshmallows…Chinese Noodle Cookies with marshmallows from The Vegan Version
nut butter…Peanut Butter Haystacks from Carole Zee via Big Flavors From A Tiny Kitchen
spices like cinnamon, cayenne or chili powder, sea salt, etc
extracts like almond, orange, maple, etc
grated coconut or orange peel
You can add chunky ingredients like nuts and stuff but then they’re not really noodle cookies anymore…more like granola or gorp drops. 😉
If you spoon-drop them, you can press an indentation in the top while they cool and turn them into bird’s nests. And add vegan jelly beans if you’re going all the way.