These no bake chocolate peanut butter Easter nest cookies are made with 8 healthy ingredients ready in 15 minutes! They're a delicious, healthy treat to celebrate Easter!
I turned one of my favorite treats into a vehicle for one of my favorite candies! I created this Healthy No-Bake Chocolate Peanut Butter Easter Nest Cookies recipe as a fun treat I could make with my kids for Easter.
Does anyone else feel like there's a new holiday every week?! St. Patty's Day, Pi day, national [insert every food on the planet] day, and Easter! I love celebrating special days with my kids , and I'm always looking for ways to make them super fun...most of which usually involve food! I'm not crafty (at all), but I can make a cookie or a pancake look like just about anything.
Many celebratory recipes include lots of sugar and butter. I have nothing against those two ingredients in moderation, however with the sheer volume of things to celebrate in life I have found fun ways to party with food that won't make me my kids act like sugar monsters from the black lagoon! That's where these Healthy No-Bake Chocolate Peanut Butter Easter Nest Cookies come in!
They're made with only eight healthy ingredients and are ready in 15 minutes! They are gluten-free, dairy-free, refined-sugar-free and vegan.
How to make No-Bake Chocolate Peanut Butter Easter Nest Cookies
- Lay out all your ingredients/tools! Make sure you line a large baking sheet with waxed paper and have your TBS measure all ready to go before you start no-baking! Once the cookies are finished cooking on the stovetop you will need to move quickly to shape them into nests!
- Chill. Chill the cookies before adding the chocolate eggs (or jelly beans, or candy of your choice) so that they do not melt!
- Store/freeze. Store the cookies in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 2 months.
- Serve. Coconut oil has a low melting point, so if the cookies get too warm they will become soft, as such I recommend serving them slightly chilled.
Healthy No-Bake Chocolate Peanut Butter Easter Nest Cookies: Substitutions
There are only 8 ingredients in this recipe, and there aren't many ingredients I'd recommend changing! But here are two possible substitutions.
- Peanut Butter. Any nut or seed butter works great in this recipe!
- Coconut oil. Butter or ghee can be used as a substitute for coconut oil! Just be sure to choose a fat source that complies with your dietary needs!
- Honey. For a vegan version, use maple syrup!
- Coconut. If coconut isn't your thing (sad), you can simply increase the amount of oats by ¼ cup and leave it out entirely!
Recipe FAQs
Yes, you can easily double this recipe - click on the 2X button in the recipe card.
Substitute a different nut or seed butter like sunflower butter or cashew butter.
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No Bake Chocolate Peanut Butter Cookie Nests
Ingredients
- ½ cup natural peanut butter
- ¼ cup honey
- ¼ to ½ tsp sea salt
- ¼ cup coconut oil
- 1 tsp vanilla
- 2 TBS cocoa powder
- 1 cup quick cooking oats
- ¼ cup shredded coconut
Instructions
- Line a baking sheet with wax paper. Set aside.
- Combine peanut butter, honey salt and coconut oil in a saucepan and heat until combined.
- Add vanilla and cocoa powder. Stir until well combined.
- Add quick-cooking oats and mix well.
- Add coconut and stir until completely combined.
- Drop 1 TBS portions of mixture onto your prepared baking sheet. Press into the shape of nests. Continue until you’ve used all your cookie mixture.
- Let cool in the refrigerator or freezer until hardened. Top with your favorite candy eggs.
- Serve cool or at room temperature. Store in an airtight container in the refrigerator!
Video
Notes
Ingredient Substitutions
- Peanut Butter. Any nut or seed butter works great in this recipe!
- Coconut oil. Butter or ghee can be used as a substitute for coconut oil!
- Honey. For a vegan version, use maple syrup!
- Coconut. If coconut isn't your thing you can simply increase the amount of oats by ¼ cup and leave it out entirely!
Store/freeze
Store the cookies in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 2 months.Serve
Coconut oil has a low melting point, so if the cookies get too warm they will become soft, as such I recommend serving them slightly chilled.Nutrition
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Sarah
Pretty tasty and pretty to look at! They do melt-you we're not kidding-and I had to explain to Easter guests not to expect the traditional no-bake cookie sweet taste. Overall they were a good treat and one recipe I will make again for friends with food allergies/dietrary restrictions or preferences.
Anthony Jay Houston
What about Rice Krispies instead of the oats? Not sure how much the oats cook, but I thought the krispies could be crunchier and fun, albeit less healthy.
Lela Sandra
That is simple to make and a very healthful and delectable recipe to make this at home, Last time I visited that website for making the fantastic homemade recipe. We love this recipe! We included it in our top 26 Keto recipes article- Thanks again!
Aliciaaldwin
Wow your blog post is amazing Laura! thanks for the inspiration.