Hey everyone!! Welcome back to another mile here on The Lifestyle Mile blog page! Today I have a delicious and healthy pumpkin oat cookie ice cream sandwich recipe!! Aka a mouthful haha! This recipe is vegan, gluten-free, and dairy-free! First, we will begin by making the cookie base and then fill in the middle with vegan ice cream! Be sure to leave a like and share it down below if you enjoy it! Your support really helps me grow my blog page! Thank you!
Preheat oven: 350 degrees
Makes: 6-8 Sandwiches
Pictures of the process will be below!
Ingredients:
1 tablespoon flaxseed meal with 3 tablespoons water
1 cup gluten-free oat flour (rolled oats blended)
1/2 cup gluten-free oats
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/2 teaspoon ground cinnamon
1 teaspoon pumpkin spice
1/4 teaspoon salt
2/3 cup coconut sugar
1 tablespoon chia seeds
3/4 cup pumpkin puree
1/4 cup of maple syrup
1/4 cup melted coconut oil
1 teaspoon vanilla extract
So delicious coco whip (linked here: https://sodeliciousdairyfree.com/dairy-free-foods/dairy-free-frozen-desserts/coconutmilk/cocowhip-original )
Begin by combining your 1 tablespoon of flaxseed meal with 3 tablespoons of water and let sit for at least 5-10 minutes to create your vegan egg replacement.
Now go ahead and grab all of your ingredients and line a baking sheet with parchment paper.
Combine all of your dry ingredients in a large bowl. This includes 1 cup gluten-free oat flour (rolled oats blended), 1/2 cup gluten-free oats, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, 1 1/2 teaspoon ground cinnamon, 1 teaspoon pumpkin spice, 1/4 teaspoon salt, 2/3 cup coconut sugar, and 1 tablespoon chia seeds. Mix well.
Now add your wet ingredients to your dry mixture. This includes your flax egg, 3/4 cup pumpkin puree, 1/4 cup of maple syrup, 1/4 cup melted coconut oil, and 1 teaspoon vanilla extract.
Use an electric mixer or hand mixer and mix until evenly combined.
Take the dough and split it into even dough balls in cookie form on a lined baking sheet.
Cook for 14-16 minutes or until golden brown.
Let your cookies completely cool down. For the next step, they must be completely cold.
Now take two cookies and your coco whip vegan ice cream and evenly spread in between both cookies to create a cookie ice cream sandwich.
Keep frozen and enjoy!!
That will be all for today's upload! Let me know if you try this out! I hope you enjoyed and got inspired! Have a wonderful rest of your day, don't forget to cherish every moment, be kind, and stay positive! You got this!
xoxo anni
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