Homemade Chocolate Peanut Butter Drizzle Ice cream Sandwiches // Gluten free & Dairy free

Last week cookie dough trio I decided it was a good idea to team up with another fellow blogger to bring you not one but two beautiful cookie sandwich creations! I teamed up with my friend from Heathers Home Bakery, who also is a fellow lover of all things in the form of a cookie sandwich! Her classic baking methods and use of butter and Flour (jealous) helped her create beautiful Soft Vanilla Cutout Cookies with a Creamy Vanilla Filling that is everything you dream of in a classic vanilla sandwich cookie! The type of cookie that makes you want to throw away those store-bought cookies, put on your favorite apron & choice music, and get to work creating something beautiful and delicious for your family!

Now on the flip side, we have Chocolate peanut butter drizzle ice cream sandwiches that will rock the socks off of your gluten & dairy-free world! These chocolate peanut butter cookies make for a perfect base for sandwiching sweet vanilla ice cream in between! The drizzle of peanut butter takes these cookies to the next level, but if you think you have to stop at a drizzle, feel free to dip, drizzle or douse these ice cream sandwiched with your desired amount of peanut butter sauce!

Chocolate Peanut Butter Ice Cream Sandwiches

INGREDIENTS

• 1 & 1/2 cup gluten-free oat flour*

• 1/3rd cup smooth peanut butter**

• 1/4th cup agave

• 1/4th cup cocoa powder

• 2 egg whites

• 1 tsp vanilla

• Dairy-free Vanilla Ice cream

Peanut Butter Drizzle

• 1/4th cup Creamy Peanut Butter**

• 1 Tbsp melted coconut oil

• 1 Tbsp agave

INSTRUCTIONS

1. Pre-heat your oven to 350F and grease a cookie sheet.

2. In a large bowl whisk together your oat flour and cocoa powder

3. in a separate bowl whisk together the agave, egg whites, and vanilla together.

4. Combine the wet and the dry ingredients together until fully mixed.

5. Using an ice cream scoop, make balls of dough and flatten them in the palm of your hand till they are about 1/4th of an inch thick.

6. You want to make sure these cookies are uniform in shape and size. If you want to you can roll the dough out and use a cookie cutter!

7. bake the cookies for 10-12 minutes and let cool completely, pop in the freezer while you make the peanut butter drizzle.

8. For the peanut, butter drizzle combines peanut butter, coconut oil, and agave in a small bowl and drizzle over your chilled cookies.

9. place in the freezer to set the peanut butter.

10. Once the peanut butter has sed scoop out your ice cream and sandwiches it between two cookies!

11. roll in sprinkles or drizzle with more peanut butter, but most importantly grab a few friends and enjoy!

    * To make out flour you simple need to blend gluten-free oats in a blender until a fine powder forms and there are no large pieces of oats. You can make this in large batches for ease in baking.

    ** If you cannot have peanut butter feel free to use sunflower seed butter. Just make sure that is slightly runny & creamy. I suggest buying the trader Joe’s brand or SunButter for getting the right consistency

    Don’t forget to PIN it!