vegan dark chocolate, in small chunks, for garnish, optional
Nutrition Info
Calories 1159
Fat 74g
Carbs 116g
Fiber 5g
Sugar 84g
Protein 14g
How to Make It
1. Step
In a large bowl, whisk together the granulated sugar, brown sugar, salt, and coconut oil until combined.
2. Step
Whisk in the oat milk and vanilla, until the sugar has dissolved and the batter is smooth.
3. Step
Sift in the flour and baking soda, then fold the mixture with a spatula, being careful not to overmix, until just combined.
4. Step
Fold in the chocolate chips.
5. Step
Chill the dough for at least 30 minutes.
6. Step
Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
7. Step
Using an ice cream scoop, scoop the dough onto the prepared baking sheet, leaving at least 2 inches (5 cm) of space between each cookie and the edges of the pan so the cookies can spread evenly.
8. Step
Bake for 12-15 minutes, or until cookies just begin to brown.
9. Step
Let the cookies cool completely.
10. Step
Use a serrated knife to slice the pint of ice cream pint into 1½-inch (4-cm) thick discs. Peel off the paper container from each ice cream slice.
11. Step
Take 2 cooled cookies and sandwich an ice cream slice in between, pressing firmly.
12. Step
Roll the edges of the ice cream sandwich in the chocolate chunks, if desired. Repeat with the remaining cookies and ice cream.
13. Step
Eat right away, or place on a parchment paper-lined baking sheet and freeze for 20 minutes.
14. Step
The sandwiches will keep in the freezer for up to 6 months in an airtight container.
