Summer is my favourite season, farmers markets, fresh fruit and veg, and these babies! Grain-free, dairy-free, ice cream sandwiches! Such a delicious and nutritious way to beat the heat. These sandwiches are high in fibre from the coconut flour cookies, and healthy fats because shhh... the centre is filled with avocado!
Cookie Ingredients: Makes 24 smaller cookies (or 12 sandwiches)
- 2/3 cup coconut flour
- 1/3 cup arrowroot flour
- 1/3 cup coconut oil, melted
- 1/2 cup coconut sugar
- 2 teaspoons vanilla extract
- 1/2 teaspoon sea salt
- 2 whole eggs
- 2/3 cup organic dark chocolate chips
Place all ingredients except chocolate chips in food processor (or medium sized bowl) and mix until well combined. Every brand of coconut flour is slightly different so feel free to adjust amount of flour/oil as necessary. It's important to let the batter sit for 5 minutes, as the coconut flour will absorb the moisture and thicken up! Once ingredients are combined, mix in chocolate chips.
Using a spoon, scoop out batter and roll into a ball, flatten to the size you'd like (coconut flour doesn't tend to expand much during baking). Bake at 350 for 10 minutes or until slightly brown. Set aside to cool.
Avocado Pudding "Ice Cream" Filling
The filling for these is really simple as well. On it’s own, it makes a great pudding, and frozen in the middle of two chocolate chip cookies is even better :)
Ingredients (makes enough for 12 sandwiches):
- 2 ripe avocadoes
- 1/3 cup raw organic cocao powder
- 1/4 cup organic maple syrup (more or less depending on your taste)
- 1 tsp organic vanilla extract
- pinch of Himalayan sea salt optional
Add all ingredients into food processor and mix until combined.
Once the cookies have cooled, spoon the filling onto one cookie, top with second cookie. Once you have used up all the cookies, place in the freezer!
The sandwiches taste best when they are slightly thawed, so I recommend taking them out 10 minutes before serving.
Yum! You're ready for summer!