PEANUT BUTTER & BANANA ICE CREAM SANDWICHES {GLUTEN FREE + VEGAN}

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INGREDIENTS
PEANUT BUTTER COOKIES:

  • 1 cup brown sugar
  • 1 cup creamy peanut butter, no stir
  • 1 tablespoon maple syrup
  • 1 1/2 teaspoons vanilla extract
  • 1 cup oat flour
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1/4 cup almond milk
  • 2 tablespoons mini chocolate chips, dairy free if necessary

BANANA ICE CREAM:

  • 4 ripe bananas
  • 1/2 cup raw cashews, soaked in water overnight and rinsed and drained
  • 3/4 cup almond milk, divided
  • 1 tablespoon maple syrup

INSTRUCTIONS
PEANUT BUTTER COOKIES:

  1. Preheat oven to 350 degrees F.
  2. In a large bowl, with an electric mixer, cream together the peanut butter and brown sugar for about 1 minute. Then add in the vanilla extract and maple syrup and mix again until combined.
  3. In a medium sized bowl add the oat flour, baking powder, and salt. Mix until combined.
  4. Slowly add the flour mixture to the peanut butter mixture in two batches and mix until everything is combined. Add the almond milk and mix again. Add the mini chocolate chips and gently mix into the cookie dough with a spoon or you can use your hand.
  5. Divide the cookie dough in half. Line a 9×13 inch baking dish with parchment paper and press in half of the dough mixture. You want the cookie dough to cover the entire pan in a thin layer.
  6. Place the pan into the oven and bake for 12 minutes. The cookie dough may seem underdone, but it will firm up a little as it cools and then it will firm up even more when you freeze it. Lift the cookie dough out of the pan by the parchment paper and set on a cooling rack.
  7. Repeat the same process for the 2nd half of the cookie dough. Let ice cream sandwich cookies cool.
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PEANUT BUTTER & BANANA ICE CREAM SANDWICHES {GLUTEN FREE + VEGAN} Rating: 4.5 Diposkan Oleh: First House
 

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