Leftover Easter Egg Cookies
This is a great way to use up leftover Easter eggs. These cookies can even be eaten as a quick breakfast - how cool is that?
Leftover Easter Egg Cookies
Yield 12 - 14 cookies
Prep time
10 MinCook time
15 MinTotal time
25 MinIngredients
Food you'll need
- 2 medium-sized ripe bananas
- 2 cup oats
- 2 tbsp coconut oil
- 1 tbsp maple syrup
- 1/2 cup chopped nuts
- 1/2 Easter egg or handful choc chips
Stuff you'll need
- plate
- fork
- large bowl
- baking try
- baking paper
- small bowl
- chopping board
- child-safe knife
Instructions
How to make it
- Turn the oven on to 180 degrees
- Peel the bananas and mash them really well on a plate, using a fork.
- Put them into a large bowl, add the oats and mix
- Melt the coconut oil in the microwave for 30 seconds to a minute. Add the oil, the maple syrup and the chopped nuts to the large bowl. Mx like a mad thing!
- Smash your Easter egg half into small pieces, if using.
- Pop some baking paper onto a baking tray.
- Scoop spoonfuls of the mixture onto the tray and shape them into cookies using your hands or the back of the spoon.
- Pop some pieces of Easter egg or chocolate chips on top of each cookie.
- Bung them into the oven for 15 minutes - they should be golden and delicious when cooked.
- Carefully remove them from the oven and let them cool down before you scoff them!
