M&S Gluten-free chocolate cookies with coconut cream | Recipes

Ingredients

• 175g light muscovado sugar
• 2 tbsp cocoa
• 60g butter
• 50ml milk
• 60g smooth peanut butter
• 125g Made Without Wheat gluten-free porridge oats
• 2 tbsp coconut cream

How to prepare gluten-free chocolate cookies with coconut cream

1. Put the sugar, cocoa, butter and milk in a saucepan and stir over a gentle heat until the sugar has dissolved.
2. Turn up the heat and boil for 2 minutes.
3. Remove from the heat and stir in the peanut butter until melted and smooth.
4. Stir in the oats and leave to cool for 10 minutes.
5. Line a baking sheet with baking parchment.
6. Divide the mixture into 12 and spoon onto the baking sheet, flattening down a little to form cookie shapes.
7. Chill for 2 hours, until firm.
8. Spread a little coconut cream over half the cookies, then sandwich together with the remaining ones.
9. Store in an airtight container in the fridge.