Ice Cream Cookie Sandwiches

Ice Cream Cookie Sandwiches

Ingredients:
1 1/3 cup gluten-free rolled oats
1 cup gluten-free oat flour
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp sea salt (optional)
1/4 cup melted coconut oil
2 tbsp coconut sugar
1/3 cup maple syrup
1 tsp vanilla powder or alcohol-free vanilla extract

Ice cream:
3 frozen bananas
2-3 tbsp water or almond milk
1 tsp vanilla powder or extract
Directions:
Make the ice cream by roughly chopping the frozen bananas and placing
them in a food processor or high-speed blender. Process the bananas until
you have a smooth, soft-serve consistency, adding warm water or almond
milk by the tablespoon as needed to prevent sticking. Place in an airtight
container in the freezer to set for 3 to 5 hours.

To make the cookies, preheat oven to 350F. Line a baking sheet with
parchment paper.

In a medium-sized bowl, whisk together the gluten-free oats, gluten-free oat

flour, baking powder, baking soda and sea salt (if using).

In another bowl, whisk together the coconut oil, coconut sugar, maple syrup
and vanilla until you get a uniform mixture.

Add the dry ingredients to the wet ingredients and stir until combined. The
mixture will be very sticky.

Using an ice-cream scoop or medium cookie scoop, scoop the dough onto
the lined baking sheet. Using a fork or the bottom of a glass, flatten cookies
into round discs.

Bake for 8-12 minutes, depending on the thickness of the cookies. Transfer
to a cooling rack and cool completely.

Using an ice-cream scoop, place a heaping scoop of ice cream onto a

cookie. Press another cookie down onto the ice cream layer to cream a
sandwich.

Place ice-cream sandwiches in the freezer to further solidify or serve

immediately.

Serves 4-6