Bird's Nest Cookies
Servings: 22 cookies
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Ingredients
Cookie base
- 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
Nest
- 3.5 oz (100g) milk chocolate, chopped
- ¾ cup (72g) unsweetened shredded coconut
- 20 chocolate covered almonds
Instructions
Cookie base
- 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.
Nest
- 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.
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