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Recipe: Gluten-free No Bake Chocolate Cookies with Coconut Cream

A light dessert to make at home, if you want an alternative Ramadan treat.

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

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