Chocolate Chunk Ice Cream Sandwiches
If you listened to Episode 8 with Jamie Stelter of TV Dinner, you might remember me obsessing over how I REALLY wanted to make her ice cream sandwich recipe 100% planty. Her cookies looked so good, but I knew the eggs in them would hurt my belly – so I wanted to make a version of my own. And seeing that Jamie is a kitchen master, I really had to get this recipe right. So I made them three times, until they were perfect. I actually made them four times, but I lost the piece of paper I wrote the recipe on (does this happen to you too?!).
Fourth times a charm, because these cookies are my new favorite! I think Jamie would be proud. Soft and chewy with a creamy ice cream middle. And yes, it’s almost winter…so skip the ice cream if you want, because these taste good all by themselves. Thanks for the inspiration Jamie!
{ Chocolate Chunk Ice Cream Sandwiches }
2 cups almond meal flour
1/2 cup brown rice flour
1 teaspoon salt
1 teaspoon baking soda
1/2 cup pure maple syrup
1 flax egg (1 tablespoon flax meal, 3 tablespoons water)
2 teaspoons vanilla
1/2 cup coconut oil (liquid form)
1/2 bag dairy-free chocolate chunks or dark chocolate
1 small container of dairy-free ice cream (I like coconut)
Preheat oven to 375 and line a cookie sheet with parchment paper. Make your flax egg and put in fridge to thicken.
Combine flours, salt, and baking soda in a medium-sized bowl. Combine maple syrup, vanilla, and flax egg in a small bowl. Pour maple syrup mixture into dry ingredients and stir. Stir in coconut oil until combined. Fold in chocolate chips (do not over-stir).
Use a tablespoon to drop dough onto parchment paper. Try your best to make them the same size scoops because they will be sandwiched together. Bake for 8 minutes or until browned on top. Let cool.
Scoop ice cream on one side of the cookie and sandwich together with the other. Roll in extra chocolate for an even more baller cookie experience. Fini!
If you haven’t heard Jamie’s story, give it a listen! Jamie discusses how her battle with rheumatoid arthritis inspired her to start her website, the importance of creating a supportive community (on and offline), and the surprising way she found love.
9 Comments
corinne
November 12, 2014GIRLLL
This is the EXACT TYPE of recipe i was searching for yesterday when i wanted some choco chip cookies.
(i also ended up doing almost this exact recipe but did whole wheat-buckwheat instead and….lemme just say…they’re soft and amazing)
Randle Browning
December 3, 2014I just made these! They’re scary delicious. I’ll post a pic on Instagram. 😉
Jessica
December 3, 2014OH YES! Glad you loved them. They are my new favorites…I can’t stop making them for people…so I can have a few for myself. Can’t wait to see your photo.
Andy
March 8, 2015Just made these! Delicious! But didn’t rise like yours… They were a little flat!
Jessica
March 9, 2015Andy, the only thing I can think of is maybe let your flax sit longer in the fridge? Also, sometimes I haven’t had luck with other Brown Rice Flours. I think Bob’s Red Mill is definitely the best! Thanks for making the cookies!
Andy
March 15, 2015Thx, I’ll try having the flax around 5 min next time. I will have to try them again and see! I read somewhere that maybe the oven was too hot… I’m going to get an oven thermometer to place inside before the next batch.. 🙂 They were tasty and a hit in our house!
Jennifer
April 13, 2018Hi-can you sub another oil for the coconut oil? Thank you!!
Jessica
April 14, 2018I have never tried it, but you could try olive oil. I know there are some olive oil cookie recipes out there! I would just make sure to use a really high-quality one.
Diana Gorman
December 28, 2020I’ve made these twice.. I have to remind myself to take them out sooner than 20 minutes.. I feel like both times I’ve tried this, I over baked them..
Jessica, how long do they last stored in the freezer??