These easter bird nest cookies are a delicious and healthy treat to celebrate Easter with kids!
Made with only 6 ingredients and ready in less than 15 minutes, these cookies are easy and a fun make ahead snack!
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Table of Contents
Easter No Bake Bird Nest Cookies
I wanted to make something special and fun to celebrate Easter with my 3-year-old. These Easter No Bake Bird Nest Cookies are just the perfect treat and great to make with little kids, they love helping!
Ingredients
You will need very simple ingredients to make these Easter Bird Nests.
- Peanut Butter: Use all-natural peanut butter with 100% peanuts in the composition, or peanuts and salt.
- Coconut Oil
- Desiccated Coconut: Sugar free.
- Quick Oats: If you don’t have quick oats, simply blend old fashioned oats for a few seconds in a food processor or blender.
- Vanilla extract: Optional
- Honey: Or maple syrup
- Mini Chocolate Eggs
Step By Step Instructions
- Line a cookie baking tray with parchment paper. This is an important step as the cookies need to be shaped quickly after they are cooked on the stove.
- In a saucepan, add the coconut oil, honey and peanut butter and heat until combined.
- Add the vanilla, coconut and oats and cook for 1 minute stirring constantly.
- With the mixture still hot, mold the cookies using 1 tbsp. Press the middle into the shape of nests.
- Cool the cookies in the refrigerator until hardened.
- Add chocolate eggs and serve chilled or at room temperature.
Storage Instructions
Store the Easter Bird Nests in the fridge for up to 3 days or freeze for up to 3 months (defrost overnight in the fridge).
Frequently Asked Questions
Some of the ingredients, such as butter, and peanut butter, will not stay completely set at room temperature. Try refrigerating them for a few hours.
🥣Recipe
Easter Bird Nest Cookies
Equipment
- 1 Saucepan
Ingredients
- 1/2 cup peanut butter all natural 100% peanuts
- 1/4 cup honey
- 1 cup quick oats
- 1/3 cup desiccated coconut unsweetened
- 1 tsp vanilla extract
- 1/4 cup coconut oil melted
- 39 mini chocolate eggs
Instructions
- Line a cookie baking tray with parchment paper. This is an important step as the cookies need to be shaped quickly after they are cooked on the stove.
- In a saucepan, add the coconut oil, honey and peanut butter and heat until combined.
- Add the vanilla, coconut and oats and cook for 1 minute stirring constantly.
- With the mixture still hot, mold the cookies using 1 tbsp. Press the middle into the shape of nests.
- Cool the cookies in the refrigerator until hardened.
- Add chocolate eggs and serve chilled or at room temperature.
Notes
- Mold the cookies with mixture still hot, otherwise they will be hard to shape.
Nutrition
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