Top 9 Allergen Free Ice Cream Cookie Sandwiches (Edit recipe)

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These cookies are incredibly soft and chewy, paired with some smoooth creamy ice cream and perfectly paired with a chocolate crunch to leave each bite bursting with flavor and texture!

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PREP TIME

15 minutes

COOK TIME

12 minutes

INGREDIENTS

10

Serves: 8

Ingredients

1 whole Flax Egg (1 tbsp ground flaxseed + 2.5 tbsp filtered water)
.25 cup Butter, Unsalted, Vegan butter, melted and cooled
.5 cup Brown Sugar, Organic *
1 tsp Vanilla Extract
1 cup Oat Flour, Gluten free
.5 cup Gluten-Free Rolled Oats
.5 tsp Baking Soda
1 pinch Sea Salt
.25 cup Mini Chocolate Chips, Semi-Sweet, Dairy free
1 quart Dairy-Free Ice Cream, Vanilla, *

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

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

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	469
Fat:	27 g
Carbohydrates:	51 g
Protein:	9 g
Cholesterol:	15 g
Sodium:	192 mg
Fiber:	4 g
Sugars:	23 g
Sugar Alcohol:	0 g
Calculated per serving.