Cookie Ice Cream Sandwiches
Ingredients
- 1 Pint of your FAV Ice Cream!
FOR THE COOKIES
- Vegan Butter 6 Tablespoons 85g
- Vegan Sugar 1/3 cup 70g
- Vanilla Extract 1 teaspoon 5ml
- Flax Meal 2 Tablespoons 16g
- Hot water 5 Tablespoons 75ml
- All Purpose Flour 1/2 cup + 1/3 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
- Plant milk of your choice ¼ cup
Instructions
- Combine the flax meal with the hot water and let stand to thicken
- Grind the oatmeal to a flour consistency
- 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.
- Cream the butter with the sugar until light and fluffy then add the vanilla extract and the flax paste, Mix well
- Add the sifted dry ingredients all at once and mix just to combine
- Add the chips and nuts last and mix well.
- Scoop with a 2oounce scoop onto a parchment lined sheet pan and bake in a preheated 350°F oven for 12 minutes.
- Meanwhile heat the chocolate with the milk until smooth for a rich chocolate sauce to pour over your ice cream sandwiches
Video
Notes
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
Tried this recipe?Let us know how it was!