Vegan Ice Cream Cookie Sandwiches
Why should anyone have to decide between a warm cookie and cool ice cream, when you can have both, in no time?! Beats me. These classic chocolate chip cookies are chewy and ooze with chocolate. They’re also firm enough to withhold any ice cream your hearts wants! Although, no ice cream is no problem. I guarantee you’ll fall in love at first BITE, no matter what. Simply run, don’t walk, and make these as soon as possible! P.S. The vegan batter makes them dangerously, yet totally edible (speaking from experience)!
Ingredients:
1 (flax) egg
1/3 cup almond butter
1/4 cup coconut oil, melted and cooled
1/4 cup coconut sugar
3 tbsp honey
1 tbsp almond + coconut milk blend
1 cup almond flour
2 tbsp coconut flour
1/2 tsp baking soda
1/4 tsp sea salt
1/3+ cup chocolate chips
1 tbsp cacao nibs (optional)
Directions:
Preheat oven to 375 degrees and line a baking sheet with parchment paper.
Prepare flax egg, if using (see notes).
In a medium bowl, combine the almond butter, melted coconut oil, coconut sugar, honey, and milk.
Stir the (gelatinous flax) egg in.
Gradually add the almond + coconut flours, baking soda, and sea salt, until incorporated well.
Fold the chocolate chips and cacao nibs in (no limit here).
Bake for 14-16 minutes, then try to let cool for 5-10 minutes.
Scoop ice cream on the bottom of one cookie and use another to flatten it.
Enjoy and store in the freezer, if any are leftover!
Notes:
For the flax egg, combine 1 tbsp of flax seeds and 3 tbsp of warm water, then let it sit until a gelatinous consistency is reached.
Can substitute any creamy nut or seed butter for almond. Peanut butter cookies would taste great, if that’s your thing!
Maple syrup and agave nectar can be subbed for the honey.
Any milk can be used.
If eating cookies plain, I recommend slightly under-baking them by a few minutes!
