Swirly Peanut Butter Ice-Cream Sandwich Cookies
Can't get enough of our delicious recipes? Why not try our Nice Cream 3 Ways or our Raw Cacao & Carob Sandwich CookiesIf you recreate these please make sure to tag me #LiviasKitchen
Prep: 10 minutes + 10 minutes
Cook: 10 minutes
Total: 30 minutes
- 115g melted coconut oil (1/2 cup & 1 tbsp),80ml maple syrup (1/3 cup),50g buckwheat flour (1/3 cup),220g oat flour (2 cups),A pinch of salt,2g vanilla powder (1 tsp),15g cacao powder (1 tbsp)
- 2 frozen banana (200g),130g peanut butter (1/2 cup)
Peanut Butter Ice-cream
Pre-heat your oven to 180 degrees Celsius.
Mix the melted coconut oil, maple syrup, buckwheat flour, oat flour and salt into a dough. Divide the dough into two equal pieces and mix the vanilla powder in to one of them and cacao powder in to the other.
Roll your two seperate doughs out on a piece of parchment paper until they’re both 14cm wide and 22 cm long. Place one of them on top of the other one. Gently press down to make sure that they stick together.
Start rolling the square of your two combined doughs into a log shape and cut out 1 cm cookies. Place your cookies on a lined baking tray and flatten them down a little bit. Bake for 10 minutes.
When your cookies are out of the oven and have completely cooled you can start making your ice-cream. Mix the bananas into a smooth paste and add the peanut butter.
Place one dollop of ice-cream onto one of your cookies and place another cookie on top. Press down a bit until you have your ideal looking sandwich cookie. Do this to all of your cookies and then place them in the freezer to firm them up.
We then dipped our cookies in homemade chocolate and roasted nuts, but you can decorate them in whatever way you like. Store them in the freezer and take out 5-10 minutes before eating.