M&S gluten free chocolate cookies with coconut cream recipe
No need to turn on the oven with these easy to make, no bake cookies. This delicious gluten free treat blends rich chocolate, smooth peanut butter and a splash of coconut cream.
Key information
Preparation time: 15 minutes
Cooking time: 2 hours 10 minutes
Serves: 6
Recipe difficulty rating:Easy
Allergens: Remember to provide a list of potential allergens for each item served at your Coffee Morning event so people can clearly see what ingredients they contain. You can use our cake labels, but make sure you write clearly in block capitals and black ink.
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
- Put the sugar, cocoa, butter and milk in a saucepan and stir over a gentle heat until the sugar has dissolved.
- Turn up the heat and boil for 2 minutes.
- Remove from the heat and stir in the peanut butter until melted and smooth.
- Stir in the oats and leave to cool for 10 minutes.
- Line a baking sheet with baking parchment.
- Divide the mixture into 12 and spoon onto the baking sheet, flattening down a little to form cookie shapes.
- Chill for 2 hours, until firm.
- Spread a little coconut cream over half the cookies, then sandwich together with the remaining ones.
- Store in an airtight container in the fridge.