Ingredients
¾ cups semi-sweet chocolate chips
¾ cups butterscotch chips
6 tablespoons peanut butter, smooth
½ cup rolled oats
¾ cups KEEN Coconut Cocoa Mix
1 ½ cups coarsely crushed cornflakes
Mini eggs to top (approximately 36)
Directions
1. Line a baking tray with parchment paper
2. In a medium-sized bowl, melt together (in microwave), chocolate chips, butterscotch chips, and peanut butter
3. Once melted, stir in KEEN Coconut Cocoa Mix, rolled oats and corn flakes until combined
4. Drop by heaping tablespoon onto parchment lined baking sheet. Immediately press 3 mini eggs into the centre of each cookie.
5. Let cool completely before storing in refrigerator for 1-2 weeks or freezer for up to 3-4 months.
