Preparation Time - 10 minutes + Setting Time

Cooking Time - Nada

Servings - 9 - 10 cookies

Ingredients

• 80g maple syrup or honey
• 80g butter, plant based if desired or necessary
• 130g smooth Nutshed Chocolate peanut butter
• 20g cocoa powder
• 130g Flahavans Gluten Free Oats
• 20g desiccated coconut
• 9 - 10 heaped tsp of yoghurt of choice; I used dairy free coconut yogurt
• Berries for serving

Directions

1. Whisk together the maple syrup or honey, melted butter, peanut butter and cocoa powder in a large bowl.
2. Add the oats and coconut and mix well to combine.
3. Divide the mixture into 10 even balls. Flatten and shape into cookies in a large plate or tray that will fit in your fridge. Place into the fridge to firm up for at least an hour.
4. Before serving, fill the center of each cookie with yoghurt of choice and top with berries. I like to think of these as a breakfast or more nutritionally dense snack cookie. Perfect for an Easter breakfast or brunch buffet!