Healthy Kingston Biscuits

Gluten-free | Dairy-free | Sugar-free | Vegan 

Makes 10-12 filled biscuits

Why it's delicious

These were some of my favourite cookies as a kid, not that I got to eat them very often, but if they ever appeared on a cookie platter, I made a beeline for them! Not one to miss out, I have created a healthier version that is gluten-free, dairy-free and low in sugar, and that still tastes incredible. 

Ingredients

For the biscuits

• 100 g (3.5 oz) gluten-free whole oats
• 50 g (1.7 oz) coconut flour
• 70 g (2.4 oz) plain gluten-free flour or my gluten-free flour blend
• 50 g (1.7 oz) zero as sugar pure erythritol
• 50 g (1.7 oz)  unsweetened shredded coconut
• 100 ml (3.5 fl oz) coconut oil
• 2 tbsp sweet as fibre syrup
• 1 tsp baking soda dissolved in 1 tbsp boiling water

Chocolate Coconut Filling

• 100 g (3.5 oz) sugar-free dark chocolate, chopped into small pieces
• 60 ml (2 fl oz) coconut cream

Method

1. Preheat the oven to 170C (340F) and line a baking sheet with baking paper.
2. In a mixing bowl, stir together the oats, coconut flour, gluten-free flour,  erythritol and shredded coconut.
3. Into a jug, whisk together the coconut oil and golden syrup and add the baking soda dissolved in boiling water. Add the liquid ingredients to the dry and stir till all the oats are wet. 
4. Roll the mixture into 25-gram (0.8 oz) balls and place them on the baking sheet, leaving a bit of space in between them. You may have to bake them in batches depending on the size of the baking sheet. 
5. Flatten slightly and place in the oven, and bake for 7 minutes. Take the tray from the oven and flatten it slightly again and continue to bake for a further 3-5 minutes until golden around the edges. 
6. Remove the tray from the oven and allow the cookies to cool on the tray for 10 minutes before removing them from the tray to cool completely on a wire rack. 

For the filling

1. Place the chocolate and coconut cream in a small metal bowl over a pot of gently simmering water. Stir the chocolate and coconut cream with a spatula until it is smooth, and allow it to cool for 10 minutes. 
2. When the cookies are cool, spoon some of the filling onto a cookie and carefully sandwich the other cookie on top. Allow the filled cookies to sit in the fridge for 30 minutes for the filling to harden before serving. 
3. Store in a covered container in the refrigerator for 4-5 days.