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Vegan Chocolate Oat Cookie Sandwiches

  • Makes 16 cookies/8 nice cream sandwiches
  • Easy

Vegan Chocolate Oat Cookie Sandwiches and 'nice' cream - ooh, yes please! From the authors of the Little Green Kitchen, you'll love this quick and easy after-dinner sweet treat

Vegan Chocolate Oat Cookie Sandwiches

They’re not as crumbly as other vegan cookies and therefore they’re perfect to use for ice-cream sandwiches. You can, of course, use any store-bought ice cream, but we’ve thrown in this super-quick and easy three-ingredient, three-minute recipe that doesn’t require an ice-cream machine and tastes the bomb!

Ingredients

Chocolate oat cookies

  • rolled oats 200 g (7 oz/2 cups)
  • buckwheat flour 65 g (2 ¼ oz/ ½ cup), sifted twice
  • chia seeds 3 tbsp
  • cacao powder 4 tbsp, sifted
  • sea salt ½ tsp
  • virgin coconut oil or unsalted butter 100 g (3 ½ oz/ ½ cup)
  • maple syrup 125 ml (4 fl oz/ ½ cup)
  • milk of choice 60 ml (2 fl oz/ ¼ cup)

Raspberry nice cream

  • frozen bananas 2 (250 g/9 oz), pre-peeled and sliced
  • frozen raspberries 125 g (4 oz/1 cup)
  • coconut cream (or double (heavy) cream) 250 ml (8 ½ fl oz/1 cup)
  • peppermint extract ¼ tsp, (optional)

Method

Chocolate oat cookies

  • Step 1

    For recipes using two baking trays (pans), a fan-assisted oven gives the most even heat distribution. Preheat the oven to 200°C (400°F/gas 6) or a fan oven to 180°C (350°F/gas 4) and grease two baking trays or line them with baking parchment.

  • Step 2

    Stir the oats, flour, chia seeds, cacao powder and salt in a large bowl. Stir in the rest of the ingredients, and set aside for 30 minutes to thicken, stirring occasionally to prevent lumps.

  • Step 3

    Roll into 16 balls, about 35 g (1. oz) each. Transfer to the trays and press down to form 8 cm (3 in) circles. Bake for 15 minutes, or until golden and crispy.

  • Step 4

    Once cooked, remove from the oven and set aside to cool completely on a wire rack. Store in an airtight jar or container at room temperature for up to a week.

Raspberry nice cream

  • Step 1

    To make the nice cream, put the bananas, raspberries, half of the cream and the peppermint extract (if using) in a food processor or blender and mix until smooth and creamy.

  • Step 2

    Stop and scrape down the sides if needed and add more cream if it is too thick. Store in an airtight container in the freezer.

  • Step 1

    To assemble, thaw the nice cream slightly. Sandwich the cookies together with nice cream and smooth out the edges. Repeat with the rest of the cookies and nice cream. Devour straight away or store in an airtight container in the freezer thawing them ever so slightly before serving.

     

A helping hand: Let the kids roll the cookie dough into 16 balls and transfer them to the trays. With a little supervision, the kids can do all the steps in the nice cream recipe by themselves.

Tip: If using store-bought ice cream, pick one that comes in a tube-shaped tub; that way you can place it on its side and cut right through the tub with a serrated knife to get perfect rounds.

Little Green Kitchen

LITTLE GREEN KITCHEN: Simple vegetarian family recipes by David Frenkiel and Luise Vindahl (Hardie Grant, £22.00)

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