Top 9 Allergen-Free Ice Cream Cookie Sandwiches
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These cookies are incredibly soft and chewy, paired with some smooth creamy ice cream and perfectly paired with a chocolate crunch to leave each bite bursting with flavor and texture!
Serves: 8
Ingredients
- 1 whole Flax Egg (1 tbsp ground flaxseed + 2.5 tbsp filtered water)
- 1/4 cup Butter, Unsalted, Vegan butter, melted and cooled
- 1/2 cup Brown Sugar, Organic *
- 1 tsp Vanilla Extract
- 1 cup Oat Flour, Gluten free
- 1/2 cup Gluten-Free Rolled Oats
- 1/2 tsp Baking Soda
- 1 pinch Sea Salt
- 1/4 cup Mini Chocolate Chips, Semi-Sweet, Dairy free
- 1 quart Dairy-Free Ice Cream, Vanilla, *
Process
- Make your flax egg by combining flaxseed and water. Let sit for 5 minutes
- -Combine wet ingredients together- flax egg, butter, sugar, and vanilla
- -Then add in your dry ingredients
- -Fold in chocolate chips
- -Roll into heaping tbsp-sized balls, then top with chocolate gems
- -Bake at 350 for 10-12 minutes
- -Allow to cool on a baking sheet for 10-15 minutes, then transfer to a wire cooling rack to finish cooling completely
- -Once cool, slice your ice cream pint into 4-5 slabs to place in the center of your sandwiches
- -Optional to roll the sandwiches in crushed Chocolate gems
Ingredients
- 1 whole Flax Egg 1 tbsp ground flaxseed + 2.5 tbsp filtered water
- 1/4 cup Butter Unsalted, Vegan butter, melted and cooled
- 1/2 cup Brown Sugar Organic *
- 1 tsp Vanilla Extract
- 1 cup Oat Flour Gluten free
- 1/2 cup Gluten-Free Rolled Oats
- 1/2 tsp Baking Soda
- 1 pinch Sea Salt
- 1/4 cup Mini Chocolate Chips Semi-Sweet, Dairy free
- 1 quart Dairy-Free Ice Cream Vanilla, *
Instructions
- Make your flax egg by combining flaxseed and water. Let sit for 5 minutes
- Combine wet ingredients together- flax egg, butter, sugar, and vanilla
- Then add in your dry ingredients
- Fold in chocolate chips
- Roll into heaping tbsp-sized balls, then top with chocolate gems
- Bake at 350 for 10-12 minutes
- Allow to cool on a baking sheet for 10-15 minutes, then transfer to a wire cooling rack to finish cooling completely
- Once cool, slice your ice cream pint into 4-5 slabs to place in the center of your sandwiches
- Optional to roll the sandwiches in crushed Chocolate gems
Notes
I used the following brands to make this allergy friendly miyokos vegan butter YumEarth allergy friendly colored chocolate gems Cado avocado-based ice cream.