Toasted Coconut. Crunchy Peanut Butter. Creamy Chocolate. 
Let's celebrate Spring with these fun little cookies! 

Chocolate Peanut Butter Bird's Nest Cookies
  • 1/4 cup peanut butter, crunchy*
  • 1/3 cup coconut sugar
  • 1/2 tbsp vanilla extract
  • 1/4 cup coconut oil, melted
  • 1/2 tbsp almond milk
  • 1/2 tbsp ground flaxseed
  • 3/4 cup whole wheat flour, or sub GF
  • 1/2 tbsp baking soda
  • 1/4 tsp Himalayan pink salt
  • 1/2 cup raw coconut shreds
  • 1 bag of pastel chocolate eggs**
*We like Trader Joe's unsalted, crunchy organic Valencia peanut butter.
**You can find these at the seasonal Easter section at the grocery store.
  1. Combine the peanut butter, coconut sugar, vanilla extract, coconut oil, almond milk, and flaxseed together in a bowl. Whisk well.
  2. In a separate bowl, mix the flour, baking soda and salt.
  3. Add the dry mix to the wet and use a spatula to combine until homogeneous.
  4. Line a baking sheet with parchment paper and drop 1-1/2" balls using a cookie scoop. 
  5. Flatten the cookies with your palm (they do not expand) and use your thumb to press down the middle for a hole to put the eggs after the cookies are baked.
  6. Sprinkle the coconut over the cookies and slightly press down with your finger so it won't fall off. Alternatively, you can press the cookies into a bowl of coconut shreds.
  7. Preheat the oven to 350F and bake for 10-12 minutes. You want the cookies to look golden brown and the coconut to be crispy.
  8. The cookies will be soft straight out the oven and harden as they cool. Let them sit for at least 5 minutes out the oven.
  9. Once the cookies are completely cool, place your chocolate eggs in the center, sprinkle some more coconut shreds on and ENJOY!
Make sure to hashtag #MylkLabs and #NutsForOats for a chance to be featured. Enjoy!

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