No-Bake Easter Egg Cookies aren’t just festive and fun, they’re a spring break activity for the kids as well. This week, I received the “golden ticket” – the COVID vaccine. The moment I walked in the clinic door, a lump grew in my throat. Seeing so many people in line, tireless workers, and faces of hope still make me well up with tears – even as I write this post.

It’s a year later. A year since we BOLTED home from an intended Florida spring break, 17 hours in the car. We had literally just arrived. But, after spending two days there and learning about the quick spread of the virus, we left. We turned that disgusting, floor-littered car with snack-wrappers, books, DVD’s and stinky socks…home. The kids didn’t understand, but we did what we felt was right. That was our family’s introduction to COVID.

One year later, my body, heart and emotions are still trying to process the 2020 roller coaster. P.S., I know we’re still riding. The wounds are still fresh. That became evident to me as I cried my way through the vaccine process. The tears were also of joy and gratitude for science and the smart, caring health professionals that made it possible.

My Sweet COVID Memories

no bake easter eggs

Part of my COVID experience was “home-schooling” my children for a semester while working. In this new “role” I learned that I must play to my strengths. I could not be their school teachers. Not equipped with their teachers skills or patience, I was forced to lower my bar. My version of “education” took place in our kitchen. We had a knife skills class, baking 101 and how to make a peanut sauce for tofu class. Our kitchen classroom served as a place of connection even when I was coming undone inside. To consider a year later, we’re making these No-Bake Easter Egg Fruit Cookies with a vaccine is surreal.

mom and her boys cooking holding knives

Spring Break: No-Bake Easter Egg Cookies

We’re heading back to Florida. This includes flying, and I’m even taking Chef Jack to see the Harry Potter event at Universal Studios. This feels scary and fast. I’m not quite ready, but we’re doing it anyway. Outside of respectful behavior and mask wearing, there is no one “right” way for us to proceed back into social settings. We continue to make the best choices with the information we have at hand. And, it’s personal.

What I do know? Settling into the kitchen with my boys to make these No-Bake Easter Egg Cookies will comfortable, safe and connecting. The virus, in its own way, forced me to seek out those three things over the last year. And, I must say, while there is still a covid bitterness in my heart – there is also a lot of room for sweet.

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no bake easter egg cookies

No-Bake Easter Egg Fruit Cookies


  • Author: Jennifer McDaniel
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 10 Easter Eggs 1x

Ingredients

Scale
  • 1 c. almond butter (any nut butter will do!)
  • 1/4 c. maple syrup
  • 1/8 c. chia seeds
  • 2 t. vanilla extract
  • 1/4 t. salt
  • 2 c. oats, dry
  • 1/2 c. greek yogurt, vanilla
  • 1/4 c. cream cheese, whipped
  • 1 t. lemon zest
  • 3/4 c. strawberries
  • 3/4 c. blueberries
  • 1 medium banana
  • 3/4 c. grapes, green

Instructions

  1. In a microwave safe bowl, add almond butter, maple syrup, chia seeds, vanilla and salt.  Microwave for 20 seconds, then stir until smooth.
  2. Take 1 cup of the oats and place in a blender. Blend until the oats are finely chopped and resembles flour. Set aside.
  3. Add the other cup of oats to the almond butter mixture and stir.  Slowly add in a little of your homemade oat flour at a time until you get a mixture that you can form into a crust.  Depending on your brand almond butter the amount of flour may vary.
  4. Take small amounts of the mixture and form Easter egg shaped disks. Place onto parchment paper or foil for easy cleanup.
  5. In a small bowl, combine greek yogurt, cream cheese and lemon zest.
  6. Once all the Easter eggs are formed, spread on a layer of greek yogurt. Top with sliced fruit to make your designs and enjoy!

 

 

 

 

 

Jennifer McDaniel

Jennifer McDaniel is a Registered Dietitian, Media Spokesperson, and co-author of Prevention's Mediterranean Table Cookbook. She and her team of Registered Dietitians aim to help their clients go further, make change last, and unlock their potential. She lives in St. Louis, MO with her husband, and three young sons. If you are interested in working with Jennifer, please visit our contact page.