Combining cookies and ice-cream….the person who decided that this should be a thing, is a genius! Simple, effortless and wow, what a treat they turn out to be. Chewy, thick, sweet, full of texture and packed with chunks of choc-chips.

Oatmeal Chocolate Chip Ice Cream Sandwiches [Vegan]

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Serves

10

Cooking Time

25

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Ingredients

  • 1 1/4 cup all-purpose plain flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 tablespoon arrowroot powder
  • 1 1/4 cups rolled oats
  • 3/4 cup coconut oil, softened
  • 3/4 cup coconut sugar
  • 1/4 cup and 2 tablespoons maple syrup
  • 2 teaspoons vanilla extract
  • 1/2 cup dairy free chocolate chips
  • 10 scoops dairy-free vanilla ice cream
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Preparation

  1. Preheat oven to 355°F fan-forced and line two baking trays with baking paper.
  2. In a medium-sized mixing bowl, sift together the flour, cinnamon, baking soda, salt, and arrowroot powder. Stir through the rolled oats and set aside.
  3. Cream the softened coconut oil in a stand mixer with the beater attachment on for 1 minute until smooth. If you do not own a stand mixer, you can do this all by hand using an electric beater.
  4. Add the coconut sugar and beat until creamy, about another minute. Add maple syrup and vanilla extract and mix until combined.
  5. Slowly beat in the dry ingredients until they are just combined. Do not over mix. Add the chocolate chips and fold through.
  6. Scoop a 2-tablespoon sized ball from the dough, roll into a ball, place on the baking tray and slightly flatten. Continue doing this until all the dough is gone. Place each roughly 3-inches apart.
  7. Bake for 13-15 minutes. The edges should be golden and the center still soft. Remove from oven, cool on the trays for 5 minutes before transferring to a wire rack to cool completely.
  8. Serve with a scoop of ice cream sandwiched between two cookies.

Notes

Store cookies in an air-tight container at room temperature for up to 5 days. Serve with ice-cream when ready to eat.

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