Whole New Mom - https://wholenewmom.com
Healthy Gluten-free Bird Nest Cookies
Servings: 24 cookies
These Healthy Bird's Nest Cookies are made with wholesome ingredients and come together super fast for a fun treat that's perfect for springtime.
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Ingredients
- 1 1/4 - 1 3/4 cups low carb sweetener or other sweetener.
- 1/2 cup coconut milk or other dairy-free or regular milk
- 1/2 cup butter (1 stick. Coconut oil may be used as well.)
- 1/4 cup cocoa
- 3/4 cup peanut butter or other nut or seed butter
- 2 1/2 cups rolled oats
- 1 cup unsweetened shredded coconut
- 2 teaspoons vanilla
- 72 candied chocolate eggs or berries, etc.
Instructions
- In a medium saucepan, combine the first 4 ingredients.
- Melt over medium heat and bring to a rolling boil.
- Allow mixture to boil vigorously for 2 minutes.
- Add in vanilla, peanut butter (or other nut or seed butter), oats, and shredded coconut.
- Mix all ingredients until combined.
- Using a 1 tablespoon cookie scoop, drop the cookies mixture onto a parchment lined baking sheet, silicone mat, or baking stone.
- Allow cookies to cool somewhat, but don't allow them to completely harden.
- Using the back of a spoon or the back of your cookie scoop, form a little indentation to make the nest shape,
- Add the candy eggs or other "egg." into the center of each cookie.
- Serve once cookies have hardened completely and are no longer sticky.
- Place in the fridge for to speed up the hardening.
- Store in an airtight container at room temperature. Can also be stored in the fridge or freezer.
Notes
- Boiling Information: It's VERY important to follow the boiling instructions for the chocolate mixture. If they don't boil for 1 1/2 to 2 minutes at a rolling boil, the cookies will be very sticky and will take a long time to harden. They might not even harden at all. Ideally you want the mixture to reach 230 degrees Fahrenheit. You can use a candy thermometer if you'd like but the boiling will be intense and the mixture will be foamy.
- Don't let the cookies cool completely before adding the "eggs" or they won't stick.
- Stir the chocolate mixture often while heating to prevent it from burning around the edge and bottom of the pan.
- Toasting the oats and the coconut will lead to better flavor.
- Peanut Butter: You can even omit the peanut butter or other nut or seed butter if you like and the cookies will still turn out fine.
- Sweetener Amount - I personally like using the lower amount, but use whatever you like.
- Oatmeal Alternatives - If you're not avoiding gluten, you can use chow mein noodles. Gluten-free alternatives include coconut shreds, silvered almonds. or broken gluten-free pretzels. If you need 100% gluten-free oats, this brand is one that you can trust.
- Sweetener Options - This recipe is very forgiving regarding whatever sweetener you'd like to use. I haven't tried with a liquid sweetener, but it should work.
- Peanut Butter Alternative - Again, this is an easily substitutable option. I made this with almond butter and also a combination of almond and sunflower seed butter. You can also use sunflower seed butter or pumpkin seed butter to make nut-free nests.
- Cocoa - Carob can be substituted but it will add sweetness and carbs so you might want to reduce the sweetener.
- Butter - coconut oil or another alternative should work as well, but I haven't tried it.