Healthy Easter Nest Cookies

Jump to Recipe

This post may contain affiliate links. Please read our disclosure policy.

These healthy Easter nest cookies are made with 8 nutritious ingredients in 15 minutes! They’re a delicious treat to celebrate Easter! 

an oval platter of easter nest cookies with pastel eggs.


I turned one of my favorite treats into a vehicle for one of my favorite candies! (also try these Mini egg cookies and mini egg brownies)! 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.

They’re made with only eight nutritious ingredients and are ready in 15 minutes. We make them every year and my kids love helping!

Overhead view of 5 easter nest cookies each with with 3 chocolate mini eggs

Healthy Easter Nest Cookies: Ingredients & Substitutions

  • Peanut Butter. Any nut or seed butter works great in this recipe.
  • Coconut oil. Butter or ghee work great instead of coconut oil. 
  • Honey. maple syrup is a great substitute. 
  • Coconut. You can replace coconut with additional quick cooking oats. 
overhead photo of the labeled ingredients in this Healthy Easter Nest Cookies

How to Make Healthy Easter Nest Cookies

Let’s walk through this recipe together step-by-step, and don’t forget to watch the video.

Begin by combining the peanut butter, honey salt and coconut oil in a saucepan and heat until smooth.

Then, add the quick-cooking oats, sea salt cocoa powder, coconut and vanilla and stir to combine.

how to make Healthy Easter Nest Cookies - adding dry ingredients before mixing

Use a 1 Tablespoon measuring spoon to drop portions of the cookie mixture onto the prepared baking sheet. Use the back to press a well into the cookie and make it into the shape of nests. Continue until all the cookie mixture is used.

final healthy easter nest cookies mixture in a pot with a spatula

Chill in the refrigerator or freezer until hardened. Top with your favorite candy eggs.

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.

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.

Close up shot of one easter nest cookie with three eggs on it.

Healthy Nest Cookies Recipe FAQs

Can I double this recipe?

Yes, you can easily double this recipe – click on the 2X button in the recipe card.

What if I’m allergic to peanut butter?

Substitute a different nut or seed butter like sunflower butter or cashew butter.

Side view of an oval plate of no-bake chocolate peanut butter easter nest cookies with chocolate eggs on an oval platter

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can see your creations!

No Bake Chocolate Peanut Butter Cookie Nests

Laura
These healthy Easter nest cookies are made with 8 nutritious ingredients in 15 minutes! They're a delicious treat to celebrate Easter! 
4.79 from 14 votes
Course Dessert, Snack
Cuisine American
Servings 14 cookies
Calories 140.4
Prep Time5 minutes
Cook Time5 minutes
Total Time15 minutes

Ingredients 
 

Instructions 

  • Line a baking sheet with wax paper. Set aside.
  • Heat peanut butter, honey and coconut oil in a small saucepan over medium-low heat, stirring often, until combined.
  • Add vanilla, cocoa powder, oats, coconut and sea salt and stir. Then, remove the mixture from the heat.
  • Use a 1 Tablespoon measuring spoon to drop portions of the cookie mixture onto the prepared baking sheet. Use the back to press a well into the cookie and make it into the shape of nests. Continue until all the cookie mixture is used.
  • Chill 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 work great instead of coconut oil. 
  • Honey. maple syrup is a great substitute. 
  • Coconut. You can replace coconut with additional quick cooking oats. 
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

Serving: 1cookie | Calories: 140.4kcal | Carbohydrates: 11.4g | Protein: 3.4g | Fat: 10g | Saturated Fat: 5.5g | Polyunsaturated Fat: 1.6g | Monounsaturated Fat: 2.5g | Sodium: 61mg | Potassium: 15.3mg | Fiber: 1.6g | Sugar: 6.1g | Calcium: 10mg | Iron: 0.8mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you enjoy this recipe? Have a question? Leave a comment below!

Try these recipes




latest recipes

Post a Comment or Ask a Question!

Your email address will not be published. Required fields are marked *

Recipe Rating




45 Comments