Description
Delicious gluten free and vegan oatmeal and peach ice cream sandwiches perfect for a refreshing treat.
Ingredients
Scale
- 1/2 cup coconut oil, softened
- 1/2 cup dark brown sugar
- 1 tablespoon + 11/2 teaspoon molasses
- 11/2 teaspoon vanilla extract
- 1 flax egg (can substitute with a regular egg)
- 1 cup gluten free all purpose flour
- 1 1/4 cups rolled oats
- 1/41/2 teaspoon nutmeg
- 1/21/2 teaspoon cinnamon
- 11/2 teaspoon baking soda
- 1/41/2 teaspoon salt
- 2 1/2 cups ice cream of your choice
- 1–2 peaches, fresh, chopped (for filling)
- Sweetener of your choice (optional, to mix with peaches)
Instructions
- Mix Ingredients Together: Start by mixing the rolled oats, gluten free all purpose flour, and a pinch of salt in a large mixing bowl. The texture should be crumbly and fragrant. Ensure it is well blended to avoid any dry pockets.
- Incorporate Wet Ingredients: Add in the softened coconut oil, dark brown sugar, molasses, vanilla extract, and your flax egg. Stir until everything becomes sticky and cohesive. This moisture is key to achieving soft cookies, so combine well.
- Form Cookie Dough Balls: Scoop out portions of the dough and roll them into balls. They should feel firm but slightly sticky. Ensure that the balls are evenly sized for uniform baking, while being careful not to make them too big or small.
- Preheat & Bake Cookies: Preheat your oven to 350 degrees F. Place the cookie balls on a baking sheet lined with parchment paper. Bake until the cookies just start turning golden brown, making sure not to overbake to keep them chewy.
- Cool and Prepare Peach Filling: Let the cookies cool on the baking sheet for about 5 minutes until they are set but still warm. Chop the fresh peaches and mix them with a sweetener to create the filling.
- Assemble the Sandwiches: Take one cookie, scoop on your peach filling, and press another cookie on top. Avoid over-stuffing, or the filling may ooze out. Once assembled, place them in the freezer to firm up.
- Enjoy or Store: After chilling, the sandwiches should feel firm to the touch. You can enjoy them right away or wrap each one to save for later. Be aware that if they sit out too long, they may melt. Keeping them chilled is key for the refreshing treat.
Notes
- Storage Tips: These are best enjoyed fresh, but leftovers can be wrapped and stored in an airtight container in the freezer for later. Let thaw slightly before eating.
- Expert Tips: If the dough feels too soft, chill for about 30 minutes before baking. For uniform cookies, use an ice cream scoop. Allow cookies to cool for 5 minutes on the baking sheet to prevent breaking.
- Reheating Instructions: There are no specific reheating instructions; however, you can allow them to come to room temperature slightly before serving if desired.
- Serving Suggestions: Serve alongside fresh fruit for a balanced dessert or pair with a glass of almond milk or dairy-free milk. You can also top with a sprinkle of cinnamon for an extra flavor boost.
- Recipe Variations: You may add chopped nuts for added crunch, incorporate chocolate chips into the cookie batter, or use different sweeteners like maple syrup for a unique taste.
- Ingredient Notes: Ensure your coconut oil is softened for easy mixing. If no allergies, a regular egg can substitute the flax egg.
Nutrition
- Calories: 602
- Sugar: 25g
- Sodium: 392mg
- Fat: 23g
- Saturated Fat: 23g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 78g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 22mg