Healthier Easter chocolate nest cookies

These are easy to make, with plenty of opportunities for the kids to get involved with mashing, measuring and mixing. They’re made healthier with bananas and oats, but still offer the satisfying Easter chocolate hit we all love!

This recipe is adapted from the cookie recipe in my new book, Get Your Kids to Eat Anything, which is out now!

Read on for the full recipe, or download this lovely downloadable PDF to use with the kids over Easter weekend.

Ingredients

• 2 bananas
• 3 tbsp honey
• 2 tbsp cocoa
• 150g (5.3 oz) rolled oats
• 80g (2.8 oz) chocolate mini eggs

Instructions

Preheat the oven to 200°C (400°F), 180°C fan, Gas Mark 6. Line a couple of baking trays with baking paper.

Mash the bananas in a large bowl, then add the maple syrup and mix well.

Stir in the cocoa and oats until evenly combined.

Divide the mixture into 12 (about 2 level tablespoons each) and roll into balls. Place them on the baking trays.

Press a teaspoon into the centre of each cookie to create a nest shape.

Bake for 12 minutes, then cool on a wire rack.

Add a couple of chocolate mini eggs to the centre of each cookie.

Enjoy!

Fancy more family-friendly recipes and tips? Grab my 5-phase programme for parents of fussy-eaters. Get Your Kids to Eat Anything is available online and in all good bookshops now.

Made this? Send me a pic on social media @amummytoo using the hashtag #GetYourKidstoEatAnything

And here’s an easily printable recipe card for these healthier Easter chocolate nest cookies!

Print Recipe

5 from 1 vote

Healthier Easter chocolate nest cookies

These are easy to make, with plenty of opportunities for the kids to get involved with mashing, measuring and mixing. They’re made healthier with bananas and oats, but still offer the satisfying Easter chocolate hit we all love!

Prep Time10 mins

Cook Time12 mins

Total Time22 mins

Course: Cookies

Keyword: chocolate, Easter, healthier, nests

Servings: 12 cookies

Calories: 82kcal

Author: Emily Leary

Ingredients

• 2 bananas
• 3 tbsp honey
• 2 tbsp cocoa
• 150 g (5.29 oz) rolled oats
• 80 g (2.82 oz) chocolate mini eggs

Instructions

• Preheat the oven to 200°C (400°F), 180°C fan, Gas Mark 6. Line a couple of baking trays with baking paper.
• Mash the bananas in a large bowl, then add the maple syrup and mix well.
• Stir in the cocoa and oats until evenly combined.
• Divide the mixture into 12 (about 2 level tablespoons each) and roll into balls. Place them on the baking trays.
• Press a teaspoon into the centre of each cookie to create a nest shape.
• Bake for 12 minutes, then cool on a wire rack.
• Add a couple of chocolate mini eggs to the centre of each cookie.

Nutrition

Calories: 82kcal | Carbohydrates: 17g | Protein: 2g | Fat: 1g | Sodium: 1mg | Potassium: 129mg | Fiber: 2g | Sugar: 6g | Vitamin A: 15IU | Vitamin C: 1.7mg | Calcium: 9mg | Iron: 0.7mg

* Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published.

Tried this recipe?Snap a pic and tag @amummytoo on Instagram, Twitter or Facebook. I can’t wait to see your posts!

Get Your Kids to Eat Anything

My debut cookbook, Get Your Kids To Eat Anything is available now.

It’s so much more than a cookbook, it’s a 5-Phase programme designed to take you through a meaningful, simple and sustainable journey to end fussy eating.

Since its release in March 2019 Get Your Kids To Eat Anything has been changing mealtimes in households across the country and has become an Amazon #1 best-seller.

Enjoyed this recipe? Why not try these sweetcorn and white chocolate cookies next?