For my husband, Danny, this is his first father’s day! We are so infatuated with our little treasure that I’m sure I could feed him PB & J all weekend and have him still feel like we had feasted but as a special treat I’m combining his two favorite things: ice cream and chocolate chip cookies.
As every new mom out there knows, newborns come with the special gift of sleep depravation so not spending hours in the kitchen and being able to maybe squeeze in a nap is the much preferred option. Thankfully these cookies can be made in just about 15 minutes and made ahead of time and kept in the freezer.
Happy Father’s Day!
1 cup One Degree Organics Sprouted Spelt Flour
1/3 cup One Degree Organics Quick Oats
1 tsp baking powder
1/2 tsp salt
1/2 cup coconut sugar
1/4 cup coconut oil
1/8 cup plant-based milk
1 tsp vanilla extract
2/3 cup dairy-free chocolate chunks
Vegan vanilla coconut ice cream
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
Whisk together the spelt flour, quick oats, baking powder and salt. Set aside. In a separate bowl, combine the coconut sugar and coconut oil. Stir until well mixed. Add the plant-based milk and vanilla. Stir in the flour mixture and then fold in the chocolate chunks.
Form the cookies into balls and place on prepared cookie sheet and flatten slightly.
Bake for 8 minutes for a soft, chewy cookie.
Allow cookies to cool before placing a generous scoop of vegan ice cream between two cookies. Place the ice cream cookie sandwiches in the freezer to allow to freeze completely before enjoying.