Cadbury Egg No-Bake Cookies

4.91 from 10 votes

These No-Bake Cookies are a spin on the classic No-Bake Cookies—we’ve switched a few ingredients and made them festive with the addition of Cadbury Eggs on top!

Prep Time10

Total Time10

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 192kcal

Author: Olivia & Annie

Ingredients

¾ cup peanut butter
2 tablespoon coconut oil
¼ cup pure maple syrup
2 tablespoon cocoa powder
¼ teaspoon kosher salt
½ teaspoon vanilla
¾ cup oats
¼ cup coconut shreds
Mini Cadbury Eggs for topping

Instructions

Line a cookie sheet with parchment paper.
In a medium pot, add the peanut butter, coconut oil, and pure maple syrup. Turn the stove on low heat and stir until the ingredients come together and the mixture is smooth. Remove the pot from heat.
Add cocoa powder, salt, and vanilla. Mix until smooth.
Add the oats and coconut shreds and mix until all of the oats are fully coated.
Using a standard cookie scoop, scoop each cookie onto the parchment paper lined baking sheet. A standard-size cookie scoop will create about 13 cookies. Immediately add Cadbury eggs on top of each cookie and softly press into the cookie.
Refrigerate for 20 minutes before serving, or until the cookies have hardened and are no longer shiny on top.
NOTE: Because the peanut butter and coconut oil both soften at room temperature, these no-bake cookies should stay in the fridge or freezer until just before serving, or else they will become soft.

Notes

We often provide tips and suggestions for how a recipe can be created to be dairy-free, gluten-free, vegetarian, or vegan. It is your responsibility to select and use products as well as work in an environment that will meet those criteria. We are not responsible for any reaction or adverse event that may result from making our recipes.

Please note the grams measurements will not automatically adjust when doubling or tripling the recipe.

Nutrition