Mini “Oatmeal” Raisin Ice Cream Sandwiches

Ingredients 1½ cup (168 grams) blanched almond flour ½ cup unsweetened shredded coconut 2 teaspoons ground cinnamon ½ teaspoon sea salt ¼ cup virgin coconut oil, melted ¼ cup maple syrup 1 tablespoon pure vanilla extract ½ cup raisins or dried currants 1 cup dairy-free vanilla ice cream, such as Luna & Larry's Coconut Bliss Directions Preheat the oven to 350ºF. Line 2 baking sheets with parchment paper. In a large bowl, whisk together the almond flour, coconut, cinnamon, baking soda, and salt. Add the coconut oil, maple syrup, and vanilla. Stir to form a moist dough. Stir in the raisins. Roll the dough into balls, using about 2 teaspoons of dough per ball, and place 2 inches apart on the lined baking sheets. Using your palm or the bottom of a glass, flatten the cookies to about ¼-inch thick. Bake for 8-10 minutes until golden brown around the edges. Immediately upon removing the cookies from the oven, press down on them gently with the bottom of a glass to flatten slightly. Cool completely on the baking sheets. Soften the ice cream at room temperature for 5-10 minutes until it is firm but easily spreadable. Sandwich about 1 tablespoon of ice cream between 2 cookies. Repeat with remaining ice cream and cookies. Serve right away, or freeze until ready to eat. Servings Makes about 15 sandwiches Isn’t everything cuter in miniature from? These two-bite ice cream sandwiches are almost too cute to eat. Almost! Instead of using oatmeal, I’ve made them grain-free by blending almond flour and shredded coconut, both of which taste decadent and pack in some healthy fats at the same time. To keep these sandwiches free of refined sugar and dairy, my ice cream of choice is Luna & Larry’s Coconut Bliss.(Homemade ice cream tastes fabulous, too!)


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