Vegan Tahini Chocolate Chip Cookie Ice Cream Sandwiches
Ingredients
- 1 flax egg (1 tbsp ground flax + 3 tbsp water)
- 1/2 cup (125g) tahini
- 1/4 cup (50g) coconut oil
- 2 tbsp (30g) almond milk
- 1/2 cup (70g) coconut sugar
- 1 tsp vanilla extract
- 1/2 cup (70g) Organic Cassava Flour
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 1/2 cup (80g) mini chocolate chips
- 1 pint dairy-free vanilla ice cream
Preparation
Preheat oven to 375°F.
Combine tahini, coconut oil, flax egg, coconut sugar, almond milk, and vanilla. Beat with a hand mixer until well combined.
Add cassava flour, baking soda, and salt and beat to incorporate.
Fold in 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 eat!
