Oatmeal Ice Cream Cookies

Time: 30 min.

Server: 10 cookies (5 sandwiches)


Dry Ingredients:

  • 2 eggs
  • 1 cup tahini
  • 1/2 cup coconut oil
  • 4 tbsp almond milk
  • 2 tsp vanilla extract
  • 1 cup of Avelina instant vanilla
  • 1 tsp baking soda
  • 1/2 tsp sea salt
  • 1 cup mini chocolate dark chips
  • Sugar-free vanilla ice cream


  • Preheat oven to 375°F.
  • In a bowl combine the tahini, coconut oil, flax egg, coconut sugar, almond milk, and vanilla. Beat with a hand mixer until well combined
  • Separate, pour Avelina oats in a blender and mix until you have a fine powdery flour and add it to the mix
  • Add cassava flour, baking soda, and salt and beat to incorporate.
  • Fold in the chocolate chips
  • Scoop onto a baking sheet (2-3 tbsp per cookie) leaving enough room between them for spreading
  • Bake for 12-15 minutes until golden around the edges.
  • Cool for 15 minutes, then refrigerate until completely cooled or even cold. Scoop vanilla ice cream onto the cookies, sandwich, and enjoy!

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