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My bird's nest cookies have a gluten-free chickpea cookie base! So simple and easy to make, and perfect for Easter or a picnic! #easter #picnic #birdsnestcookies #cookies #easyrecipes #glutenfree

Bird's Nest Cookies

5 from 6 votes
Print Recipe Pin Recipe
Cook Time 20 minutes
Servings: 22 cookies
Ingredients Method

Ingredients
  

Cookie base
  • 1 (15oz/400g) can chickpeas, drained and rinsed well
  • ½ cup (45g) old fashioned oats
  • ¼ cup (33g) cane sugar
  • ¼ cup (60ml) maple syrup or honey
  • 3 tablespoons grapeseed oil
  • 1 tablespoon vanilla extract
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • 1 teaspoon apple cider vinegar
Nest
  • 3.5 oz (100g) milk chocolate, chopped
  • ¾ cup (72g) unsweetened shredded coconut
  • 20 chocolate covered almonds

Method
 

Cookie base
  1. Preheat the oven to 340°F/170°C and grease a 24 cup mini muffin pan (or two 12 cup mini muffin pans) and set aside. 
  2. In a blender or food processor, add all the ingredients and process until smooth. Add a tablespoon of cookie dough to each cup in the mini muffin pan, until you have 20 cups filled. Bake for 20 minutes and let cool completely.
Nest
  1. Add the chopped chocolate to a bowl and melt it (using either a microwave or double boiler). Add the coconut and mix until all the coconut is coated with the chocolate.
  2. Divide the chocolate coconut mixture onto the 20 cookies. Top with a chocolate covered almond and let cool until the chocolate hardens.