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–+ servings

Top 9 Allergen Free Ice Cream Cookie Sandwiches

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Prep Time: 15 minutes
Servings: 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, *

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.