Hugo's been struggling with sleep the past few days and I think he's growing another molar. Not even close to what it was like before sleep training. Not. Even. Close. But still, you get accustomed to a perfect sleeper, and any little change feels massive.
When you're tired, getting in the kitchen is one of the last things you want to do. These bird's nest cookies are the perfect quick and easy Easter cookies that busy moms can make during their kid's nap time. Because let's face it, it's the only time we ever get anything done.
These bird's nest cookies have a chickpea cookie base, which is gluten-free, vegan, and comes together in a blender or food processor!
I love this cookie recipe so much, it's going to take a lot to get me to move away from it. There are other cookie recipes I love, like these oatmeal cookies. And technically, I can make any cookie recipe gluten-free by just swapping out the flour with Bob's Red Mill's 1 to 1 baking flour. But I love the convenience of the dough coming together in my blender. I was able to prep, bake, and decorate these cookies in the hour that my toddler was napping. Can't get better than that!
Also, we're using chickpeas (garbanzo beans). That's protein. That makes these bird's nest cookies borderline healthy. Or, at least that's what I tell myself as I stuff my face.
I baked the cookies in mini muffin pans to make little cups, but you could just bake them like regular cookies on a baking sheet. The edges will be a little crispier that way!
The nest portion of these cookies is simply unsweetened shredded coconut and milk chocolate. It's not pretty in the mixing bowl but the combination of chocolate and coconut is so addicting! Any chocolate would work, and if you don't like coconut you could substitute with shredded wheat or bran, but it wouldn't be gluten-free.
I wanted to use the pretty pastel colored mini chocolate eggs but I couldn't justify the food coloring, so I opted for white chocolate covered almonds. They look egg-ish, don't they? It's bigger and not as colorful, but who cares?
Look how cute! One tip: if you pop the "egg" on the nest while it's still wet, it'll harden and act as a glue so your egg doesn't roll off.
The cookies stay fudgy and soft in the center which complements the crunchy chocolate and coconut nests! You could make these a day in advance and keep it in an airtight container, but like most desserts, it's best the day you make it.
What are you making for Easter? Leave me a comment, and make sure you're following me on Pinterest!
Bird's Nest Cookies
- 1 (15oz/400g) can chickpeas, drained and rinsed well
- ½ cup (45g) old fashioned oats
- ¼ cup (33g) cane sugar
- ¼ cup (60ml) maple syrup or honey
- 3 tablespoons grapeseed oil
- 1 tablespoon vanilla extract
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1 teaspoon apple cider vinegar
- 3.5 oz (100g) milk chocolate, chopped
- ¾ cup (72g) unsweetened shredded coconut
- 20 chocolate covered almonds
- Preheat the oven to 340°F/170°C and grease a 24 cup mini muffin pan (or two 12 cup mini muffin pans) and set aside.
- In a blender or food processor, add all the ingredients and process until smooth. Add a tablespoon of cookie dough to each cup in the mini muffin pan, until you have 20 cups filled. Bake for 20 minutes and let cool completely.
- Add the chopped chocolate to a bowl and melt it (using either a microwave or double boiler). Add the coconut and mix until all the coconut is coated with the chocolate.
- Divide the chocolate coconut mixture onto the 20 cookies. Top with a chocolate covered almond and let cool until the chocolate hardens.