One of the best treats in life are my Grammie’s cookies — my sisters can vouch for them! Since we were kids, every visit was met with the promise of my Grandmother’s blue cookie jar filled to the brim with her chocolatey, chewy, frozen delights waiting for us. Did I just said frozen and cookie?? Yes, I said FROZEN. Trust me. After you try it, you will never turn back!!!
After my hubby and I became vegan, I made it my mission to figure out how to veganize my favorite treat (and make it gluten free!). And by golly I did it!! In honor of my Grammie and in the spirit of the end of the summer, I bring you Grammie’s Cookies Ice Cream Sandwiches!
Before breaking into this recipe, I have a small tangent. Recently, l was asked by friends how hard is it to go vegan? They were nervous to make the switch, but wanted to try. Let me say two things: #1) if you are considering going vegan — awesome!!! #2) if you can’t give up all that you love at once, that is ok — change is hard. You can take it in stages (remove a few things at a time) and you are still getting healthier and making the planet happier as you go along! Also, there are many — and I mean many — recipes that can be turned plant based. Wait, really?? Yes, really. This recipe is proof positive! So, for those of you ready for a little more plant based goodness in your life (or vegans who miss an old recipe), I bet with a few modifications you can make it happen!! And I’m always happy to help!
This recipe only took a few tweaks: figuring out which gluten free flour to use, some flax eggs (always the best for baking cookies/breads), smart balance (my favorite sub for butter) and changing up brown sugar to coconut sugar. The rest is the same. Presto! Hello to some yummy chocolatey, coconutty, chewy deliciousness.
For the ice cream: I decided to use my favorite, Sea Salted Caramel by Van Leeuwen. The genius behind Van Leeuwen’s ice cream is they use cocoa butter, coconut milk and cashews. Cashews have such a mild flavor and the cocoa butter adds so much creaminess that we’ve tricked a few non-vegans in a blind taste test. 😊 Of course, if you don’t have Van Leeuwen’s near you – feel free to replace with any favorite of yours (or you can pick up the cookbook by Van Leewen and make your own! As a test, I just whipped some up myself recently and it turned out pretty awesome!).
Hope you enjoy this simple tasty summer treat! And ps – frozen cookies may be enjoyed anytime of year…not just reserved for summer.
- 1 cup smart balance (room temperature soft like butter consistency)
- 1 cup coconut sugar
- 1 cup cane sugar (or regular white sugar)
- 1 tsp vanilla
- 2 tbsp flax seeds (I like TJs roasted flax seeds)
- 1 ½ cups gluten free flour (I like Pamela’s All Purpose)
- 1 tsp salt
- 1 tsp baking soda
- 3 cups quick oats (gluten free)
- ¾ cup unsweetened shredded coconut ( I like TJs brand)
- ½ bag of dark chocolate chips (I like Enjoy Life)
- 1 pint of favorite vegan ice cream (if making homemade make in advance)
- Heat the oven to 350 degrees.
- Set up 2 baking sheets lined with parchment paper or reusable baking mat.
- Make your flax eggs: Take the 2 tablespoons of whole flax seeds and grind them. Place grounds in a small bowl and add 6 tablespoons of water and let sit for 5 minutes.
- In a large bowl combine all dry ingredients: coconut sugar, cane sugar, flour, salt, baking soda, oats, coconut and chocolate chips. Mix with a wooden spoon.
- In a medium bowl combine all wet ingredients: smart balance, vanilla and flax eggs. Mix with metal spoon.
- Take your combined wet ingredients and add them to your dry ingredients bowl. Lightly mix with the wooden spoon. I like to get my hands dirty (after fully washing them!) and hand mix the rest of the way for the best consistency – if that isn’t your cup of tea go ahead and mix with wooden spoon rest of the way.
- With your hands roll into medium sized balls (like a golf ball) and flatten out the cookie just slightly (like a hockey puck and transfer to pan. Feel free to make the large cookie version if you want monster ice cream sandwich size (roll to size of baseball).
- Pop into the oven for 15 minutes.
- Pull out and let fully cool for 15 – 20 minutes.
- Transfer your cooled cookies into a freezer tight container (separate layers by parchment paper) and freeze for minimum 3 hours.
- Once your cookies are frozen – place 1 cookie on a plate. Take a couple spoons of your ice cream and place on top of the cookie. Add a second cookie on top of the ice cream and smoosh! To make pretty take the back of the spoon and smooth out the sides.
- If you’d like to make this treat to save for later – place cookie sandwich in parchment paper and wrap up like a tootsie roll. Place in freezer!