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Ice Cream Cookie Sandwiches with Chunky Tahini Oatmeal Chocolate Chip Cookies

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Servings 5 sandwiches

Ingredients
  

Oatmeal Cookies

  • 1.5 cups rolled oats
  • ½ cup almond flour
  • 1/4 cup sugar 2 tbsp coconut, 2 tbsp brown
  • 1 tsp baking powder
  • pinch sea salt
  • dark chocolate chunks
  • 2 tbsp shredded coconut optional
  • 1/4 cup coconut oil
  • 1/4 cup tahini
  • 2 tbsp almond milk
  • 1 egg sub flax egg if vegan

Almond Ice Cream

  • 2 frozen bananas
  • 1 tbsp almond butter
  • 1 tsp vanilla extract
  • ⅛ tsp almond extract

Instructions
 

  • Blend all ingredients of the ice cream in a small food processor a day before if possible and if not, start with making it and freezing immediately.
  • Preheat oven to 350 F.
  • Combine all dry ingredients for the cookies: rolled oats, almond flour, sugar, baking powder, coconut, and chocolate.
  • Combine all wet ingredients for the cookies: coconut oil, tahini, almond milk, and an egg.
  • Combine wet and dry mixtures.
  • Spoon about 2 tbsp for each cookie on a baking lined with parchment paper. Bake for 14-15 minutes.
  • Cool for 5 minutes on the baking sheet and then freeze for at least 30 minutes.
  • Sandwich a scoop of ice cream in between two cookies. Wrap sandwiches individually and store in freezer to enjoy later.