Quinoa Birds Nest Cookies

Rich and fudgy cookies that are prefect for Easter and spring.

Quinoa Birds Nest


An easy no bake cookie that is full of chocolate flavour. Made with quinoa crisps, oats, coconut, and butter. Sweetened with corn syrup, chocolate chips, and cocoa.

Quinoa Birds Nest

So Easter is here and on Friday we posted an absolutely delicious brunch type cranberry orange loaf. Janice did an amazing job with this recipe. I was inspired to do something for Easter as well and remembered seeing bird nest cookies around Easter and spring time. After looking on the Internet for a recipe I quickly discovered that the cookies I was thinking of are made with chow mien noodles. I don’t have them in my house (like ever) so I wasn’t able to make them. Then I remembered that I had recently made a no bake oat and chocolate cookie and that might work for the nest cookies. But those used peanut butter and I didn’t want to use peanut butter because I was planning on having these as a treat for some company we were having Easter Sunday. Grrr, I was spending a lot of time and getting nowhere. Good ol’ Pinterest to the rescue. I found a great recipe on simplyquinoa.com that was peanut free, no bake, chocolate and looked delicious! Yea me! I used this recipe as a base to develop my own and I gotta say I’m pretty happy with how they turned out. They are chewy and gooey and fudge like in texture. The cookies have a deep and rich chocolate flavour and are incredibly easy to make using ingredients that I get you have on hand all the time. These cookies would be great all on their own, but since it is Easter I wanted to do the extra step of making the best and adding candy covered chocolate eggs to the cookie. The kids thought they were the best! 

 

Quinoa Birds Nest

To make the quinoa crispies all you need to do is bake a heaping cup of cooked quinoa in the oven for 30 minutes at 350F. Stir them every 10 minutes so the are evenly browned and crisped. I used a heaping cup since the quinoa does shrink a bit as it toasts. I like to make a big batch and store them in a an air tight glass jar in the counter. They will keep for about 1 week. You can use them as topping for yogurt, ice cream, salads, or in granola bars and cookies, or anywhere else you want to try them. 

The recipe makes 10 huge nests.
Quinoa Birds Nest

Line a baking sheet with parchment paper. Set aside.
In a medium saucepan over medium low heat, warm butter, corn syrup, cocoa, and chocolate chips until melted and smooth.

Quinoa Birds Nest

Remove from heat and add in quinoa crispies, oats, and coconut. Stir until evenly coated.

Quinoa Birds Nest

Drop heaping tablespoons onto the lined baking sheet. Using your fingers or the back of a spoon make an indent in the centre of each cookie large enough to hold the “eggs”. Freeze for at least 10 minutes to allow cookies to set. Remove from freezer and store in refrigerator. When ready to serve top with “eggs” if desired. 

Quinoa Birds Nest

To make quinoa crispies: evenly spread 1 heaping cup of cooked quinoa over a lined baking sheet. Bake at 350F for 30 minutes, stirring every 10 minutes. Cool and store in an airtight container. 

Quinoa Birds Nest

 

Quinoa Birds Nest Cookies
Yields 8
An easy no bake cookie that is full of chocolate flavour. Made with quinoa crisps, oats, coconut, and butter. Sweetened with corn syrup, chocolate chips, and cocoa.
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Prep Time
5 min
Cook Time
10 min
Prep Time
5 min
Cook Time
10 min
Ingredients
  1. 1/2 cup butter
  2. 1/2 cup corn syrup
  3. 2 tablespoons unsweetened cocoa powder
  4. 1/2 cup semi-sweet chocolate chips
  5. 1 cup quinoa crispies
  6. 1 cup quick cooking oats
  7. 1/2 cup unsweetened shredded coconut
  8. "Eggs" of your choice, if desired (candy coated chocolate eggs or jelly beans work well)
Instructions
  1. Line a baking sheet with parchment paper. Set aside.
  2. In a medium saucepan over medium low heat, warm butter, corn syrup, cocoa, and chocolate chips until melted and smooth. Remove from heat and add in quinoa crisps, oats, and coconut. Stir until evenly coated. Drop heaping tablespoons onto the lined baking sheet. Using your fingers or the back of a spoon make an indent in the centre of each cookie large enough to hold the "eggs". Freeze for at least 10 minutes to allow cookies to set. Remove from freezer and store in refrigerator. When ready to serve top with "eggs" if desired.
Notes
  1. To make quinoa crisps: evenly spread 1 heaping cup of cooked quinoa over a lined baking sheet. Bake at 350F for 30 minutes, stirring every 10 minutes. Cool and store in an airtight container.
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