Ingredients
COOKIES
180 g 1:1 GF all-purpose flour (with xanthan)
30 g cocoa powder
1/2 tsp baking soda
1/2 tsp fine sea salt
85 g white sugar
120 g packed brown sugar
115 g plant butter (soft)
30 g plant milk
2 tsp vanilla
FILLING
1.5 qt (1.4 L) dairy-free vanilla ice cream, softened
Mini chips or cacao nibs for edges (optional)
Instructions
1. Whisk flour, cocoa, baking soda, and salt.
2. Beat plant butter with both sugars until fluffy; beat in plant milk and vanilla.
3. Fold in dry ingredients just until combined.
4. Scoop 1 tbsp mounds onto parchment; press to 1/4-inch rounds.
5. Bake at 350°F (177°C) 8–9 minutes; cool completely.
6. Arrange half the cookies face down; spread ~1/4 cup softened ice cream on each; top with remaining cookies.
7. Freeze 1 hour; trim edges; roll sides in chips/nibs if desired.
8. Wrap individually; freeze until firm. Temper 5–8 minutes before serving.
Notes
Use certified GF oats for oatmeal cookie variation.
For slab sandwiches, spread ice cream between two cookie sheets; freeze and slice.
Always verify store-bought labels; formulations and cross-contact practices can change.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baked + Assemble
- Cuisine: American