Ingredients
Scale
- For the cookies:
- 1 cup gluten free rolled oats (here we used Bob's Red Mill )
- 1 cup almond meal (here we used Bob's Red Mill)
- 8 large pitted dates, roughly chopped
- 1/4 cup coconut oil, melted (here we used Nutiva )
- 2 tbsp maple syrup
- 1/2 tsp baking powder
- 1 tbsp water or non dairy milk
- 1/4 cup vegan chocolate chips ( here we used Enjoy Life )
- For the filling:
- 1 pint vegan cashew ice cream (here we used So Delicious Salted Caramel Cluster, but you can use your favorite flavor)
- Vegan mini chocolate chips (here we used Enjoy Life ) . You can also use chopped nuts, sprinkles etc
Instructions
- Preheat oven to 350F. Line a large baking sheet with parchment paper
- To prepare the cookies, combine all the ingredients (except chocolate chips) in the food processor. Pulse several times until all the ingredients come together (if the mix is too dry, add another tablespoon of water or almond milk). Add chocolate chips and pulse a few more times just until they start to break up a little bit
- Form approximately 12 balls with the dough (you can use a small ice cream scoop to make them all the same size). Place them on the lined baking sheet, about 2 inches apart from each other. Flatten each cookie slightly with the heel of your hand
- Bake on the top rack at 350F for 12-15 minutes (the cookies will start to lightly turn golden brown, but will stay soft). Let them cool completely
- Once the cookies have cooled completely, scoop ice cream on top of 6 of the cookies ( 1 large scoop is a good amount, but that is up to you!). Top with the remaining cookies to form 6 sandwiches
- Place mini chocolate chips (or chopped nuts, sprinkles,etc) on a large plate and roll the sides of the sandwiches on them, pressing a little hard so they stick well. Freeze immediately until ready to serve
- Prep Time: 20 mins
- Cook Time: 15 mins
- Category: Dessert
- Cuisine: Kosher / Vegan