Cookie Ice Cream Sandwiches
Ingredients
FOR THE COOKIES
- 6 Tbs Vegan Butter 85g
- ⅓ cup Vegan Sugar 70g
- 1 teaspoon Vanilla Extract 5ml
- 2 Tbs Flax Meal 16g
- 5 Tbs Hot water 75ml
- 13 Tbs All Purpose 104g
- 2 Tbs Oatmeal 14g
- 2 Tbs Cocoa Powder 12g
- pinch Salt
- ½ teaspoon Baking Powder
- ½ teaspoon Baking Soda
- ½ cup Vegan White Chocolate Chips
- ½ cup Vegan Semi Sweet Chocolate Chips
- ½ cup Lightly Toasted Walnuts
For the optional chocolate sauce
- ½ Recipe Ganache
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
Be sure to read the Notes for Success section above the recipe!
Storage 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
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