These healthy, Easy Easter Cookies made with oats, bananas, sugar-free chocolate hazelnut spread (or Nutella) - no added sugar, fats or eggs, can even be eaten for breakfast or shared with little ones.
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
Suitable for 6 Months + Instead of adding mini eggs, top theirs with a non-edible Easter cake topper like a fluffy chick or 3! If they are likely to put the decoration in their mouth, remove before you put the cookie close enough for them to grab.
STORAGE
Store in an airtight container at room temperature for up to 4 days (cook day +3), or freeze for up to 3 months. Defrost at room temp in a container or sealed food bag overnight.
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