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
Author Deirdre Doyle
Prep time
10 Min
Cook time
15 Min
Total time
25 Min

Ingredients

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
  1. Turn the oven on to 180 degrees
  2. Peel the bananas and mash them really well on a plate, using a fork.
  3. Put them into a large bowl, add the oats and mix
  4. 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!
  5. Smash your Easter egg half into small pieces, if using.
  6. Pop some baking paper onto a baking tray.
  7. Scoop spoonfuls of the mixture onto the tray and shape them into cookies using your hands or the back of the spoon.
  8. Pop some pieces of Easter egg or chocolate chips on top of each cookie.
  9. Bung them into the oven for 15 minutes - they should be golden and delicious when cooked.
  10. Carefully remove them from the oven and let them cool down before you scoff them!

Recommended Products

Best-selling Kiddies Food Kutter safe knife and peeler for kids from age 2
Chop, Cook, Yum - fun kids cookbook
Did you make this recipe?
Tag @thecoolfoodschool on instagram and hashtag it #healthysnacksforkids

Check our Easter Egg Alternative!

Deirdre Doyle