VANILLA RASPBERRY ICE CREAM COOKIES

SERVES 12 COOKIES OR 6 ICE CREAM COOKIES

FOR THE THINS

3⁄4 cup (180 ml) gluten-free rolled oats

1⁄2 cup (120 ml) gluten-free oat flour

1⁄4 cup extra virgin coconut oil, melted

2 tbsp maple syrup or another sweetener

1⁄4 cup oat milk or other plant- based milk

Pinch sea salt

FOR THE ICE CREAM

1 recipe Creamy Vanilla Ice Cream

3⁄4 cup (180 ml) fresh raspberries

NUTRITIONAL VALUES

Calories: 160kcal
Fat: 8.9g (5.9g S.Fat)
Carbs: 18.2g
Protein: 4g
Sugar: 11.3g
Sodium: 153mg

METHOD

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper and set aside.

In a large mixing bowl, combine all the cookie ingredients. The dough should be extremely sticky. Drop the dough onto the prepared baking sheet, making a total of 12 cookies. Make them as thin as possible. Bake for 10 to 15 minutes, or until the top is golden. Remove the cookies from the baking sheet and allow them to cool completely before filling.

Make the vanilla ice cream according to the package directions, then top with fresh raspberries just before serving or freezing in a container. Allow to thaw for a few moments so it's easier to scoop.

To make the ice cream cookies, place one cookie on a plate, spoon some ice cream on top, then place another cookie on top and gently press together. Serve and enjoy!

RECIPE NOTES

You can also try these cookies with other creamy ice cream flavours.