I mean…the only way I can describe these nice cream cookie sandwiches is EPIC. Ultra creamy banana ice cream sandwiched between almond oatmeal chocolate chunk cookies. Heave? Yes.
You may have everything on hand for these babies! They are made with super simple ingredients that I am always stocked up on.
The cookies are gluten free, dairy free, and refined sugar free. I lowered the amount of sugar for the cookies since they get an extra sweetness from the ice cream. However, if you have a bigger sweet tooth or want to make the cookies on their own, then by all means add some extra sugar! However, with the nice cream the cookies are absolutely perfect!
You’ll need a food processor for the banana ice cream. The one I have is linked here. It’s affordable, works well, and I use it often! Definitely a kitchen staple for me! Slicing the bananas before freezing helps to get the silk smooth texture- so don’t skip that part! Then you just blend it up witha little maple syrup and milk of choice and you’re set!
Make sure to allow the cookies to set and cool before enjoying for the best texture (and to avoid melting your ice cream haha). I like to make my nice cream right when the cookies are done cooling. I love it fresh! But you can also freeze it (directions in recipe) and enjoy throughout the week!
I am so excited for you guys to make these!! I know you’re going to be obsessed! Enjoy! xoPrint
Gluten free + dairy free nice cream oatmeal cookie sandwiches! Refined sugar free, simple, and the perfect summer treat.
For the Cookies
- 1/2 cup butter (vegan or regular), melted
- 1/2 cup coconut sugar*
- 1 egg
- 1 tsp vanilla extract
- 2 + 1/4 cups fine almond flour
- 3/4 cup gluten free rolled oats
- 1 tsp baking soda
- 1/2 tsp sea salt
- 1/2–3/4 cup chocolate chunks or chips (I use these, discount code is GATHEREDNUTRITION)
For the Banana Nice Cream
- 4 bananas, sliced into coins
- 1–2 tbsp pure maple syrup
- Oat milk or almond milk, as needed
- Pinch of sea salt
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- To make the cookies, in a large bowl whisk together the melted butter, coconut sugar, egg, and vanilla until smooth. Add the dry ingredients to the same bowl and mix together until everything is well-combined. Fold in the chocolate chunks.
- Scoop the dough into 11 cookies on the parchment lined baking pan. Use hands to gently shape into round cookies and gently press down slightly flatten them. Bake for 11-12 minutes, then allow to completely cool.
- While cookies are baking/cooling, slice the bananas and line them up on a parchment lined baking sheet. Freeze for 1-2 hours.
- Once bananas are frozen and cookies are cooled, add the banana slices, maple syrup, sea salt and a small splash of oat (or almond) milk to your food processor. Process into a smooth and creamy ice cream texture; add small splashes of milk as needed to get desired consistency.
- Serve the soft banana ice cream between cookies immediately, or freeze the nice cream in a parchment-lined loaf tin and cover with plastic wrap and serve later. *If you serve immediately, it will have more of a soft-serve texture. If you enjoy later, it will have more of an ice cream texture.
- You can cut each cookie in half and serve that way, or you can serve the ice cream between 2 whole cookie sandwiches.
*I cut down a bit on the sugar for the cookies for the perfect amount of sweetness since they get paired with ice cream to avoid a sugar overload. If you want to make the cookies on their own, then add 3-4 extra tbsp coconut sugar!