Hungry Haley

it's more than food

Almond Oatmeal Raisin Cookie Ice Cream Sandwiches (Vegan, GF)

GF, Dessert, Cookies, Vegan, Whole-GrainHaley Hansen1 Comment

I had GRAND ol' plans for this recipe. Well, mostly the pictures. The recipe seemed pretty solid and guaranteed to work out. The pictures, however, those are another story. 

One of my favorite things about cooking (and developing recipes and morphing them into blog posts like the Millenial I am) is tying the entire recipe creation and execution process together with real life things. For example, one time I winged it to the max on some banana walnut cookies and somehow found significant relationship to how God challenges me to recognize that sometimes life doesn't have a recipe, either. Or like my latest lemon poppyseed muffin recipe where I finally realized that even though one surely can exchange chia seeds for poppyseeds and boast the bump in nutritional value, one cannot at the same time maintain the integrity of the muffin. In other words, health doesn't always have to come first. 

This recipe was no different. Who would've thunk ice cream cookie sandwiches could teach me life lessons? 

Like I said, I was STOKED when I cracked open my first pint of NadaMoo (best dang coconut milk ice cream on the market... just sayin') to spread between some thick, chewy almond butter oatmeal raisin cookies. My parents (aka my roommates for the summer) have reached the point where the excitement just doesn't phase them, so they fake it and let me get on with my thang. 

To make a long and probably unnecessarily long story much shorter, these sandwiches held their structure for about three seconds before ice cream oozed out onto the plate and almost my camera. I sprinted inside to stick them in the freezer for an hour or so, only to find out an hour later that our freezer was at a temperature just low enough to let the ice cream melt a bit more and ooze that much more. 

Sigh. Frown. Almost cry (for real). 

Almond Butter Oatmeal Raisin Cookie Ice Cream Sandwiches (Vegan, GF)

UGH. I had everything I needed ready. I felt more prepared for this recipe than I had for any other - I even did ice-cream-cookie-sandwich-recipe-research for like a whole day prior. Yet, the ooze kept oozing. 

I'm sure you've heard enough that life throws curveballs, so you should pretty much always expect the unexpected. But... do you? This was a much-needed reality check for me because I certainly do forget about life's curveballs and I like to feel confident in knowing what I'm doing, knowing that I have control...

... knowing that it'll all work out the way I want it to. 

Lesson here (for me, at least): it always works out, but maybe just not exactly the way I want it to. Still, however, I can find beauty and peace and self-assurance in the end :) Oh, and I can find thick and sweet ice cream sandwiches in the end, too!

Makes 16 cookies

1 1/2 cups oat flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1/3 cup oats
1/3 cup raisins (unsweetened)
1-2 tsp. cinnamon
1 tsp. sea salt, plus extra for topping
2 flax eggs*
1/4 cup coconut sugar
1/3 cup NuttZo Power Fuel Smooth nut butter
2 tbsp. maple syrup
1/4 cup coconut oil
NadaMoo! Coconut Milk Ice Cream, flavor of your choice

  1. Preheat the oven to 375F and line a baking sheet with parchment paper. 
  2. Combine the dry ingredients - everything from the oat flour through the sea salt - in a large mixing bowl and set aside. 
  3. In a separate bowl, whisk together the coconut sugar, NuttZo, maple syrup, and coconut oil. Pour the wet into the dry, along with the flax eggs, raisins, and oats, and mix to combine. 
  4. Scoop portions a bit smaller than a golfball and form into round patties on the baking sheet. Sprinkle with a touch of sea salt and bake for 14-16 minutes, or until lightly golden. 
  5. Allow the cookies to cool completely, then spread a tablespoon or two of NadaMoo! (softened at room temperature until spreadable) onto the bottom of half the cookies, and top with another cookie. 
  6. Freeze until solid and then serve and enjoy! 

*I've tried these cookies with actual eggs, and they came out much fluffier than when made with flax eggs. For the ice cream sandwich purpose, I recommend flax eggs because the cookie will stay flatter, which makes the sandwich easier to eat. For the purely cookie munching purpose, the eggs yield a fluffy, highly desirable cookie. 

Almond Oatmeal Raisin Cookie Ice Cream Sandwiches (Vegan, GF)