No Bake Chocolate Peanut Butter Cookie Nests

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!

Course Dessert, Snack

Cuisine American

Diet Gluten Free, Low Lactose, Vegan, Vegetarian

Prep Time 5 minutes

Cook Time 5 minutes

Total Time 15 minutes

Servings cookies

Calories 140.4kcal

Author Laura

Equipment

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

US Customary - Metric

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