Gluten Free Pumpkin-Oatmeal Ice Cream Sandwiches

If you’re a fan of pumpkin spiced-everything, pumpkin pie, or ice cream (who isn’t?), you’ll love this fall twist on a summer favorite. Our Sprouted Rolled Oats give the cookie part of these cool ice-cream sandwiches a homey oatmeal taste. Keep it classic with vanilla ice cream filling, or switch up the flavor for more seasonal fun.

Yield: 2 large ice cream sandwiches (or 4 snack-sized sandwiches)

Ingredients

Cookies:
1 1/4 cups One Degree Organics Sprouted Rolled Oats
10 tbsp oat flour (we blend our Sprouted Quick Oats to make it)
5 tbsp coconut sugar
1 tbsp corn starch
1/2 tsp baking soda
1/4 tsp baking powder
1 1/2 tsp pumpkin pie spice
Pinch salt
3/4 cup pumpkin purée
3 tbsp coconut oil, melted
2 tbsp unsweetened non-dairy milk
1 tsp vanilla extract

Filling:
1 quart Coconut Bliss Ice Cream (we used Vanilla Island)

Directions

Preheat the oven to 350°F. Fit a baking sheet with parchment paper.

To make the cookies, combine dry ingredients in a large bowl. In a medium bowl, combine wet ingredients. Pour wet ingredients into dry ingredients and mix until just combined. Divide dough into 4 large and evenly sized balls (or 8 if you’re making snack size) and flatten to desired sized on cookie sheet, shaping the dough into circles as you do this.

Bake until the edges are light golden-brown and the cookies are set, approximately 15 minutes. Cool for 5 minutes on pan placed over wire rack, then transfer to rack and cool completely.

To assemble the sandwiches, let ice cream stand at room temperature until beginning to soften. Spread half the cookies with ice cream to taste. Top with remaining cookies. Place back on baking sheet and place in freezer until ice cream is hardened to desired consistency. Alternatively, remove the entire pint of ice cream from its carton when it is frozen solid, cut into thick slices and use round cookie cutters to cut into rounds the size of your cookies.