When I was in grade school my mom made these no-bake chocolate oatmeal cookies for Easter. After mixing everything together, she would drop a spoonful on a cookie sheet and I would add in jelly beans, pressing them in to make little edible bird nests. After letting them chill overnight, I would take them to school to handout to all my classmates.
I’ve always loved the fun festive spring look of these cookies – and how easy they are to make! My mom originally used regular baking cocoa powder, but I’m a dark chocolate girl, so I like adding Hershey’s Special Dark cocoa. If you like milk chocolate, use regular Hershey’s cocoa powder – or any other cocoa powder you prefer.
This cookie is perfect for my gluten-free friends – it’s gluten-free as long as you use gluten-free oats. You can use either quick oats (not instant) or rolled (old-fashioned) oats. I prefer rolled oats because I like the thicker texture, but quick oats work as well!
For vegans, this recipe can be simply adapted by substituting in a vegan butter substitute such as Earth Balance for the butter and almond milk for the dairy milk.
Try the recipe and make some of these yummy no-bake bird nest cookies yourself!
No-Bake Gluten-Free Chocolate Oatmeal Bird Nest Cookies
This no-bake gluten-free chocolate oatmeal bird nest cookie recipe with a vegan option is quick, easy to make, and adds a cute colorful addition to spring and Easter cookie displays!
- 1/2 cup butter
- 1/2 cup milk
- 2 cups sugar
- 7 tablespoons baking cocoa powder
- 1 teaspoon vanilla
- 3 cups rolled or quick oats (gluten-free)
- 1 cup unsweetened shredded coconut
- 90-108 small jelly beans
Combine butter, milk, sugar and cocoa powder in large saucepan. Over medium heat, bring to a boil, stirring frequently.
Continue to boil for 3-4 minutes, stirring constantly. Mixture will thicken a bit. Stir in vanilla and remove from heat.
Stir in oats and coconut. (If using rolled oats, let mixture sit for 2-3 minutes, stirring occasionally.)
Drop by tablespoon onto waxed paper. Press 3 jelly beans in center of cookie to make nest.
Let stand until set, about an hour. Can be placed in refrigerator to help firm up.
VEGAN OPTION: Substitute 1/2 cup vegan butter substitute such as Earth Balance for the butter, and substitute 1/2 cup almond milk for the dairy milk.