Gluten-free no-bake 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.