NEST: Whip up the no-bake cookie nest. When shaping the nest, be sure to press the middle down slightly so the “eggs” have a place to sit. See photos for details. Set in the fridge for at least 1-2 hours before serving.
COOKIES: Preheat the oven to 350 degrees F.
Add almond flour, coconut flour, baking soda, and salt to a large bowl and whisk to combine. Be sure to remove any large almond flour lumps.
In a small bowl, add melted coconut oil, peanut butter, maple syrup, and vanilla, and mix to combine.
Add your wet ingredients to your dry, and mix. The batter will be stiff.
FOR LARGE EGGS: Measure out 2 Tbsp. of dough, and shape it into a thick, flat egg shape. Place your cookies on a baking sheet, and put the sheet in the freezer for 10 minutes. Bake for 11 minutes, or until slightly golden brown. Allow cookies to cool for 8 minutes on the baking sheet, then carefully move them to a cooling rack to cool completely.
FOR SMALL EGGS: Measure out 1 Tbsp. dough, and shape it into a thick, flat egg shape. Place your cookies on a baking sheet, and put the sheet in the freezer for 10 minutes. Bake for 9 minutes, or until slightly golden brown. Allow cookies to cool for 8 minutes on the baking sheet, then carefully move them to a cooling rack to cool completely.
Ice all of your cookies when cool, then allow the icing to set. I let it set up overnight in the fridge, and I’d highly recommend doing that. And actually, I really love these cookies straight from the fridge, so I just store them there!