Triple Chocolate Cookie Ice Cream Sandwiches
Prep time
Bake time
Total time
Serves: 12 cookies or 6 sandwiches
  • Vegan Butter 6 Tablespoons (85g)
  • Vegan Sugar ⅓ cup (70g)
  • Vanilla Extract 1 teaspoon (5ml)
  • Flax Meal 2 Tablespoons (16g)
  • Hot water 5 Tablespoons (75ml)
  • All Purpose Flour ½ cup + ⅓ cup (104g)
  • Oatmeal 2 Tablespoons (14g)
  • Cocoa Powder 2 Tablespoons (12g)
  • Salt pinch
  • Baking Powder ½ teaspoon
  • Baking Soda ½ teaspoon
  • Vegan White Chocolate Chips ½ cup
  • Vegan Semi Sweet Chocolate Chips ½ cup
  • Walnuts ½ cup
  • For the optional chocolate sauce:
  • Vegan Chocolate ½ cup
  • Any milk alternative of your choice, I prefer Soy or Oat as it is thicker ¼ cup
  1. Combine the flax meal with the hot water and let stand to thicken
  2. Grind the oatmeal to a flour consistency
  3. Sift the flour with the cocoa powder, baking soda, powder and salt and add the oatmeal to sift too. The oats may leave behind larger pieces that will not go through the sieve that's ok, add to the mixture anyway.
  4. Cream the butter with the sugar until light and fluffy then add the vanilla extract and the flax paste, Mix well
  5. Add the sifted dry ingredients all at once and mix just to combine
  6. Add the chips and nuts last and mix well.
  7. Scoop with a 2oounce scoop onto a parchment lined sheet pan and bake in a preheated 350°F oven for 12 minutes.
  8. Meanwhile heat the chocolate with the milk until smooth for a rich chocolate sauce to pour over your ice cream sandwiches
Cookies can be stored in an airtight container at room temperature for up to 10 days.

Freeze the dough for longer storage or to have fresh baked cookies at any time
Recipe by Gretchen's Vegan Bakery at