I’m not sure how much look they look like nests but that was the original idea behind them!
No bake cookies you can whip up with the kids, fill with yogurt of choice and pop some “eggs” in the centre for a chocolate hit. I used raw chocolate coated almonds but you could use chocolate cover raisins or mini eggs if you like! Or whatever the kids have leftover from their Easter egg hunts.
You can also use cocoa powder to replace the peanut flour for a chocolate base. The peanut flour is actually relatively easily to pick up online or you can use PB2 powder which is sweetened.
I buy this peanut flour from Bulk Powders! So handy for also making a peanut butter satay sauce.
This post was sponsored by Kenwood Ireland and I actually created a little IGTV video which you can check out here. Hopefully it shows how simple these little guys really are to make. The only equipment you’ll need is a hand blender to blitz the ripe banana and melted coconut oil together to form a silky smooth puree.
You can pick up one of the Kenwood ones @DID or @HarveyNorman for home delivery. Super handy and an investment you won’t regret. I use mine for everything!
I have always used my hand blender whenever possible in the kitchen as it’s just so much handier to clean rather than taking out the blender! Sauces, pancake batters, vegetable or soup purees… they’ve gotten so much better throughout the years. I continue to be impressed with the how powerful they’ve become. I’m even joking, I always pass some remark about how amazing the latest one I’ve been using is to all those around me. I’m pretty sure they don’t share my excitement or enthusiasm.
Anyways…. back to cookies. Make them, they’re too simple not too. AS I mention in the video if you have leftover mix or if you fancy making double, you can also crumble it up and bake it for about 20 minutes to make an alternative granola!
No Bake Peanut Flour Banana Easter Cookie Nests
Print RecipeIngredients
- ***For the Cookies***
- 1 small ripe banana (approx. 90g)
- 60g coconut oil, melted
- 80ml maple syrup
- 120g porridge oats
- 30g peanut flour (can be replaced with cocoa powder or raw cacao powder for a chocolate version)
- 2 tbsp milled flaxseed
- 1 tsp vanilla extract (optional)
- ***Filling***
- 6 -7 heaped tsp of yogurt, the thicker the better
- Chocolate covered almonds, or nuts/fruit of choice! Chocolate mini eggs would also be a great choice!
- Optional chopped peanuts for sprinkling over the top
Instructions
Mix together oats through to flax in a bowl.
Blend together banana, coconut oil, maple syrup and vanilla if using in a jug or bowl.
Add wet to dry and mix well to combine. Set to one side to firm up a little.
Divide mixture into 6 to 7 balls. Rolls in the palms of your hands and flatten to form 1 inch thick cookies.
Use your thumb to create an indent in the middle.
Place on a baking paper lined tray or plate and place into the fridge to firm up for at least an hour.
Fill centres with yogurt and top with “eggs” of choice.
