Recipe: Gluten-free no-bake chocolate cookies with coconut cream

Learn how to make this delicious and light dessert cooked up by the team at Marks and Spencer.

Ingredients

Serves 6

• 2 tbsp coconut cream

• 125g Made Without Wheat Gluten-free Porridge Oats

• 60g smooth peanut butter

• 50ml milk

• 60g butter

• 2 tbsp cocoa

• 175g light muscovado sugar

Method

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

Ingredients are available from Marks & Spencer food halls, with selected lines also on the M&S Food app