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!