Before we get into it…these are not only gluten and dairy free but also egg free and 100% crowd pleasing! A chewy peanut butter cookie, not too soft, not too firm, but just right to sandwich a mighty scoop of your favourite ice cream!
Ice cream and cookies is just a match made in heaven, add peanut butter to the equation and you are on to a winner. I’d have to say that this is possibly my favourite dessert after brownies. So satisfying, if a little messy, and made that bit more special when you take the time to bake your own cookies. No joke I made four batches of cookies before I was happy. I tried using dates in the recipe and even made a trial batch with egg and in the end these vegan friendly ones were the winners.
Dates just lent themselves to the creation of an odd texture, not totally inedible but not exactly moreish and they were far too soft to sandwich a scoop of ice cream. Granted I do prefer to serve these up relatively fresh aka the cookies are ideally not frozen for too long. About 25 or 30 minutes in the freezer with the scoop in the middle before dunking them into some melted dark chocolate if you’re feeling a little extra. You could of course just half dunk the cookies and allow them to set before adding the ice cream.
Peanut Butter Cookie Ice Cream Sandwiches
Print RecipeIngredients
- 2 tbsp flax + 6 tbsp water
- 140g gluten free oat flour
- ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 180g cup natural smooth peanut butter
- 42g coconut oil, melted
- 90g coconut sugar or raw cane sugar
- 60ml pure maple syrup
- 1 tsp vanilla extract
- 8 scoops of dairy free ice cream of choice
- 180g dark chocolate melted, for dunking, optional
Instructions
Preheat oven to 180C (350F).
Mix together flax and water in a small bowl and set to one side for 10 minutes.
In a large bowl mix together oat flour through to salt.
Mix together peanut butter through to vanilla in a separate bowl.
Add wet to dry and mix well to combine.
Place into the fridge for 15 minutes.
Line a baking tray with baking paper. Place 1 tbsp scoops of the batter onto the tray and shape a little with your fingertips to round the edges. Press down on top with a fork in opposite directions to form a criss cross.
Bake for 12 -15 minutes, 15 for a firmer cookie.
Allow to cool fully before placing a scoop of ice between each.
Place into the freeze for 20 minutes.
Dunk into melted chocolate if desired and either freeze for a few minutes or eat straight away.
Notes
If storing in the freezer remove 5 to 10 minutes before serving to allow the whole sandwich to thaw a little!
