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Chocolatey-Coconut Cluster Cookies

Loaded with chocolate, almonds, and coconut, these vegetarian cookies are balanced with flavour and texture to satisfy even the fussiest of adults and kids.
Course Cookies, Snacks
Cuisine American
Keyword heart-healthy, anti-inflammatory, high fibre, low salt, plant-based, vegetarian
Prep Time 20 minutes
Cook Time 10 minutes
Cool 20 minutes
Total Time 30 minutes
Author Heather


  • 1 1/3 cup quick oats
  • 2/3 cup almonds roughly chopped
  • 1/3 cup coconut unsweetened
  • 1/3 cup hemp seeds
  • 1/3 cup chocolate chips dark
  • 2 tbsp cocoa powder
  • 1 tsp ground cinnamon
  • 1/2 tsp sea salt
  • 1 orange zested
  • 1/2 cup almond butter
  • 1/4 cup honey
  • 1/4 cup coconut oil
  • 1 tsp vanilla essence
  • 1/2 cup egg whites


  • In a large mixing bowl, add the first ten ingredients and stir until well mixed. 
    All dry ingredients with orange zest
  • In a small fry pan, add the next four ingredients and gently warm, stirring until blended.
    almond nut butter, coconut oil and vanilla essence in a pan
  • Add wet ingredients to the mixing bowl and stir until the oats look moist.
    Wet and dry ingredients mixed before adding egg white
  • Add the egg white and stir until your cookie mixture forms a large ball.
    Mixed ball of ingredients
  • 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.
    small chocolate eggs ready to bake in the nest
  • 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!
    Messy chocolate birds nest cookies stacked for serving


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.
Cookies with eggs cooling