This recipe was adapted from the oatmeal ice cream sandwiches in the Sprouted Kitchen cookbook. I substituted coconut oil instead of butter, and dark brown sugar rather than muscavado and cane sugar. Next, I used ground golden flax in place of the egg and I added dark chocolate chips instead of bittersweet chocolate chips. The cookies come out very crumbly at first but once they freeze they are perfect and will not break your jaw when you bite into them. Also, I recommend a homemade or high quality organic ice cream instead of everyday vanilla ice cream because the flavor is improved with fresh rich ice cream. This dish can easily be made vegan with dairy free ice cream and dairy free chocolate chips. Enjoy! —Marin Trinity
dark brown sugar
golden ground flax seed
1 1/3 cups
dark chocolate chips
high quality or homemade vanilla ice cream
In a mixer fitted with paddle attachment, cream the dark brown sugar and coconut oil together for about 5 minutes. During this time prepare the tbs. of flax with the 3 tbs. of water until the mixture congeals and becomes egg like.
Then, add the flax "egg," honey and peanut butter to the mixer and allow it to mix for another 5 minutes.
During this time whisk together the oat flour, baking soda, and sea salt. Slowly add the dry mixture to the wet ingredients and combine until it is well blended. Throw in the chocolate chips and knead them into the dough.
Now place all of the prepared dough into the refrigerator for about an hour. Preheat the oven to 350ºF. Line two baking sheets with parchment paper.
When the dough is chilled, roll it into about thirty 1 1/2 inch balls and space them about an inch apart on the trays. Bake the cookies for 8-10 minutes and then cool them to room temperature. At this point, place them into the freezer until they harden (30-60 minutes).
Finally scoop a generous amount of ice cream onto fifteen of the cookies and place the remaining cookies on top as "lids." Place the cookies back into the freezer and they can be served anytime.