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!
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.