M&S gluten-free chocolate cookies with coconut cream

  • Preparation time: 15 mins
  • Cooking time: 130 mins
  • Serves: 6

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

  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.