These healthy, Easy Easter Cookies require no baking skill to make and are great for little hands to help with and eat! In true bird’s nest style, the cookies are topped with an Easter favourite, Mini Eggs. But there’s a difference between these and most recipes out there, as these are a healthy option as they made with bananas, oats and sugar-free chocolate hazelnut spread (or Nutella if you prefer). There’s no added sugar or fats and they are also egg-free. You can even eat them for breakfast!
They are healthy enough to share with your weaning baby or toddler (as long as they don’t have a nut allergy) and you can even pop on non-edible little Easter chick decorations on instead of Mini Eggs, see here>.
The Stars of my Healthy Easy Easter Cookies
The Bananas
Make sure these are ripe! They need to have some or lots of brown spots on their peels or you’ll find the cookies may not be sweet enough as we are not adding any extra sweetener. All the sweetness is coming from the bananas and the Nutella.
The Oats
Go for regular rolled oats. You can use porridge oats if thats all you have, just the texture will be a little different.
The Chocolate Hazelnut Spread
To keep these super healthy, I use sugar-free chocolate hazelnut spread . If you’re not worried about the sugar content, you can use Nutella instead. If you are not a big fan of chocolate hazelnut flavour, or have someone with a nut allergy at home, you could switch to a sugar-free and nut-free chocolate spread.
The Decoration
To top off these bird’s nest style cookies, we are going to add 3 Cadbury Mini Eggs. You can of course use mini easter egg sweets instead if you prefer or as I recommend for toddlers, top them with a non-edible Easter cake decoration like a little chick or a few of them, see image below. You can also use chick decorations instead of mini eggs if you want to be have no chocolate whatsoever and make these cookies even healthier.
When you add the Mini Eggs, bear in mind the cookies will be set and so the eggs will move a bit as you move the cookies. Also, you need to make sure you create a substantial well in the centre of each cookie as the whole cookie will rise up as it bakes. Use the back of a table teaspoon to do this.
FAQ’s For My Easy Easter Cookies
Can I prepare these Easy Easter Cookies in advance?
You can for sure measure out all of your ingredients, but I’d leave mashing the bananas until ready to bake as they will soon start to go brown.
Can I feed more people with this recipe?
Yes by all means double the recipe! You may just need to bake them in batches depending on your oven space / how many trays you have.
How can younger children help make it?
Definitely! This is such a great recipe for little ones to help make at Easter, they can help with every step (except for putting the trays in and out of the oven).
Can I Store Easy Easter Cookies leftovers?
You can store any Easy Easter Cookies leftovers in an air-tight container or resealable food bag at room temperature for up to 4 days (cook day + 3). Leftovers can also be frozen, just defrost for 24 hours at room temperature before eating.
For more on safe food storage and reheating read here >
What diets is this recipe suitable for?
My Easy Easter Cookies are egg-free and suitable for vegetarians. You can make these nut-free by using a chocolate spread instead, so long as it states nut-free on the jar.
Making My Healthy Easy Easter Cookies Suitable for Baby & Toddlers
These Healthy Easy Easter Cookies are suitable for 12 months+ toddlers, as long as they don’t have a nut allergy. Instead of adding mini eggs though, top theirs with a non-edible Easter cake topper like a fluffy chick or 3! If your toddler is likely to put the decoration in their mouth, just remove it before you put the cookie close enough for them to grab.
I’ve also added these notes to the bottom of the recipe so you have them to hand when you come to bake. For more info on how I keep my family meals suitable for baby weaning, read here >
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HEALTHY EASY EASTER COOKIES
Equipment
- Large mixing bowl and a fork
- Hand whisk
- Small ice cream scoop optional
- 2 Baking trays lined with non-stick baking paper
- Measuring scales or cups
Ingredients
- 3 ripe bananas
- 100 g Sugar-free chocolate hazelnut spread or Nutella
- 100 g rolled oats
- 40 g plain flour
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon
- 270g pack Mini Eggs
Instructions
- Preheat the oven to 200ºc/180ºc fan/390ºf/gas 4. Line 1 large baking tray with non-stick baking paper.
- Mash the banana in a medium-large mixing bowl and add the chocolate hazelnut spread. Stir with a hand whisk until combined.
- Add in all the other ingredients and mix very well.
- Add spoonfuls of the mixture onto the baking sheets. Use an ice-cream scoop if you have one for more size consistency. Then using the back of a table teaspoon to create a substantial well in the centre of each one for the mini eggs to sit in. Bear in mine, the cookies will rise as they bake and so will the well you made.
- Transfer to the oven and bake for 12-14 minutes. Then leave to set and cool a bit and then they can be transferred to wire racks. Once cooled completely add 3 mini eggs into the center of each cookie (N.B. they will move around easily as the cookies will be set).
Baby & Toddler
STORAGE
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