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Gluten-free no-bake chocolate cookies with coconut cream

  • Timer Prep 15 min
    Cook 130 min
  • Chart 374.0 cal/
    serving
  • Chef hat Easy
    effort

Method

  1. 1 Put the sugar, cocoa, butter and milk in a saucepan and stir over a gentle heat until the sugar has dissolved.
  2. 2 Turn up the heat and boil for 2 minutes
  3. 3 Remove from the heat and stir in the peanut butter until melted and smooth
  4. 4 Stir in the oats and leave to cool for 10 minutes.
  5. 5 Line a baking sheet with baking parchment
  6. 6 Divide the mixture into 12 and spoon onto the baking sheet, flattening down a little to form cookie shapes.
  7. 7 Chill for 2 hours, until firm.
  8. 8 Spread a little coconut cream over half the cookies, then sandwich together with the remaining ones.
  9. 9 Store in an airtight container in the fridge.
  • Average per serving
  • Calories 374.0kCal
  • Fat18.4g
  • Saturated9.4g
  • Salt0.3g
  • Carbohydrates44.5
  • Sugar29.7g
  • Protein6.4g
  • Fibre2.7g