Loaded with chocolate, almonds, and coconut, these vegetarian cookies are balanced with flavour and texture to satisfy even the fussiest of adults and kids.
In a large mixing bowl, add the first ten ingredients and stir until well mixed.
In a small fry pan, add the next four ingredients and gently warm, stirring until blended.
Add wet ingredients to the mixing bowl and stir until the oats look moist.
Add the egg white and stir until your cookie mixture forms a large ball.
Line your baking tray with parchment paper and with a tablespoon, drop spoonfuls of cookie mixture on top.
Lightly press and push each one into a rough cookie shape.
Optional: add small coloured chocolate eggs for that nest-look.
Bake at 375 degrees C for 10 - 12 minutes.
Cool for 20 minutes and store in an airtight container for up to one week.
Try serving on a platter with nuts and cacao nibs!
Already perfect on their own, these cookie clusters can also handle a chocolate coated almond or slivers of crystallized ginger popped in the centre, making them extra special.