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–+ servings
9 brown bird's nest cookies with 3 pastel-colored Cadbury mini eggs on top of each on white paper
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5 from 1 vote

Gluten Free Bird's Nest Cookies Recipe

Prep Time10 minutes
Cook Time10 minutes
Setting/chilling time1 hour
Course: Cookies, No bake
Cuisine: American
Keyword: bird's nest cookies
Servings: 10 cookies
Author: Nicole Hunn

Ingredients

  • 12 ounces your favorite baking chocolate chopped (you can use chocolate chips, too)
  • 6 ounces gluten free butterscotch chips (or white chocolate or peanut butter chips)
  • 2 ¾ cups gluten free fine chow mein noodles (See Recipe Notes)
  • 36 Cadbury mini eggs or large jelly beans
Customary - Metric

Instructions

  • Line a large flat surface with parchment paper and set it aside.
  • Place the chocolate and butterscotch chips in a medium-size heat-safe (or microwave safe) bowl.
    round metal mixing bowl with dark brown chocolate disks and light brown butterscotch chips
  • Melt the mixture either over a double boiler, stirring frequently, or in short bursts of about 20 seconds each in the microwave, stirring in between, until melted and smooth.
  • The flavored chips will take longer to melt than baking chocolate, and even longer than chocolate chips if you are using those instead of baking chocolate. Don’t rush and use too much heat, or the chocolate will seize.
    same metal mixing bowl with black silicone spatula with most of mixture melted into a brown liquid with some lumps
  • Let the melted mixture sit, stirring frequently, until no longer hot to the touch. Otherwise, the noodles may taste stale.
    same mixing bowl with all ingredients melted into brown liquid
  • Place the chow mein noodles on top of the melted chocolate mixture.
    same bowl with thin light brown chow mein noodles on top
  • Using a silicone spatula, turn the mixture over to mix gently with a until all of the pieces are coated in the chocolate mixture.
    fingers holding black silicone spatula using it to turn over mixture and mix together chow mein noodles with melted chocolate
  • Using a medium-size spring-loaded ice cream scoop or two spoons, scoop the mixture into 10 portions, each about 2 tablespoons in volume.
    fingers holding black handle of metal ice cream scoop with dark brown cookie mixture over white paper
  • Release the mixture in mounds on the parchment paper, leaving about 2 inches between them.
    9 mounds of dark brown and shiny melted chocolate mixed with chow mein noodles on white paper
  • Place 3 candies in the center of each mound and press gently to help them adhere.
    same 9 mounds of melted chocolate with noodles also with 3 pastel colored Cadbury mini egg candies on top of each
  • Allow to stand until no longer warm at all (about 15 minutes), and then place the cookies, still on the paper and flat surface, in the refrigerator to chill until fully set (about 30 minutes). When they’re fully set, they will no longer be shiny at all and can be moved easily off the paper.
    same cookies but now set so the chocolate is no longer shiny, but is instead matte

Notes

About the chow mein noodles.
If you can find or are willing to order them, use Gefen brand “fine” gluten free chow mein noodles for this recipe. Otherwise, you can use the “wide” noodles by the same brand, or gluten free pretzle sticks. Break each pretzel stick in half, then proceed with the recipe as written.
About the flavored chips.
I used Nestle brand butterscotch chips, but you can use white chocolate chips, caramel flavored chips, or even peanut butter flavored chips. Read labels carefully, since many of the flavored chips are not gluten free.

Nutrition

Serving: 1cookie | Calories: 321kcal | Carbohydrates: 43g | Protein: 4g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 2mg | Sodium: 176mg | Potassium: 15mg | Fiber: 4g | Sugar: 27g | Vitamin A: 25IU | Vitamin C: 0.02mg | Calcium: 7mg | Iron: 1mg
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