Hello again my sweeties!
Between work and trying to spend more of my free time outdoor, while looking forward to my short summer break, I haven’t been able to post as much as I’d like and should.
BUT, I have committed to post the recipe for these gluten free, vegan ice cream sandwiches with chocolate cookies ASAP!
Or at least before winter comes and no one craves ice cream anymore, that is.
Pfttt, naaaaa, the cold weather might make you skip the ice cream but you will definitely want to bake these scrumptious cookies and dip them into a cup of steaming hot chocolate, my dear!
Btw, I’ve loved making these cookies and turn them into ice-cream sandwiches.
Photographing them has been the funniest part!
It’s not like the dark chocolate ice cream was melting as fast as lightning and I just kept removing ice cream drops every other moment and licking my fingers all the time.
A very tasty shooting session, I tell ya.
And I was so glad when my sensitive sweetheart could finally taste one of them that night.
He just kept saying: oh my God these are so good, you should have made more, like, many more!
And just like me that afternoon, he kept licking his fingers eheh!
Seeing him happy of my free-from cooking experiments is probably the best part of it. And I’m so grateful.
Hopefully these cookies will make you and your loved ones happy too 🙂 I’d love to know!
Ciao!
Sonia
You will love these Gluten free Vegan Chocolate Cookies, both in summer with your ice cream sandwiches and in winter with a steaming cup of hot chocolate!
- 100 gr gluten free brown rice flour
- 50 gr gluten free (potato) starch
- 2 tbsp gluten free unsweetened cocoa powder
- 2 tbsp brown sugar
- 1 tsp cream of tartar
- 1/2 tsp baking soda
- pinch of salt
- 70 gr margarine / vegan butter
- 2 tbsp water
- gluten free vegan dark chocolate chips
- vegan and gluten free ice cream of your choice
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Mix well all the dry ingredients first, then add the margarine/vegan butte and the water and start incorporating all the ingredients with the help of a spoon first, then start working the "dough" with your hands, until you get a uniform dough
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Shape the dough into a ball, cover it with plastic wrap and refrigerate for at least an hour (or freeze for half an hour)
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Pre-heat the over at 180° C / 350 F
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Take the dough out of the freezer/refrigerator and devide it into 6 balls, then on a non-sticking (or covered with parchment paper) baking sheet gently push the dough balls to form 6 disks hald inch thick
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Add chocolate chips on top
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Bake for 20 minutes. Once out of the oven, LET THEM COOL DOWN before removing them, or they will break!
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For this recipe I had bought freshly made coconut and dark chocolate vegan ice cream, let it soften a bit, then spread it on a baking pan coverend with parchment paper, making a half inch thick layer (but you can definitely make a thicker layer)
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Put the ice cream back into the freezer for several hours
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To make the sandwiches, make sure the cookies have cooled down completely, then with the help of a round cookie cutter or simply a glass, cut circles into the ice cream, remove them from the pan and place them between two cookies
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Make them ahead of time and freeze them at least an hour before serving
- You can sub the cream of tartar + baking soda with 1.5 tsp of gluten free baking powder
![🇬🇧 I noticed there’s a lot of galettes going on here on the Instagram lately and as per usual I get inspired to make recipes in my #glutenfree #vegan version. So here’s the ingredients and instructions!
.
150 gr gluten free brown rice flour - 50 gr gluten free buckwheat flour - 100 gr gluten free potato starch - 1/2 tsp salt - 130 gr vegan margarine - 6 tbsp water - 500 gr cherry tomatoes - 1 onion - seasoning
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Mix dry ingredients first, then add margarine and water and mix with a spoon until big crumbs form, then squeeze all the ingredients together with your hands and “knead” until it’s a firm ball of dough. Refrigerate for 30 minutes. Heat oven 180 C° / 350 F. Cut cherry tomatoes in halves, slice the onion, in a bowl season and mix everything with olive oil, salt, oregano. Roll the dough out between two pieces of parchment paper, then remove the top one, move the rest on a baking sheet, add the onions and tomatos mix in the center and fold the outer part of the dough with the help of the bottom parchment paper (yup, it will break a bit, the joys of gluten free, so in that case push the dough together). Bake for 25 minutes. P.S. you can add mixed seeds to the dough and on top before baking.
.
🇮🇹 Galette #senzaglutine, vegan, farcita con pomodorini e cipolle [ricetta nei commenti]
#sweetsensitivefree #foodblog #glutenfreevegan #glutenfreerecipeshare #veganbaking #glutenfreebaking #allergyfriendly #lactosefree #senzaglutinesenzalattosio
#senzaglutinemacongusto #foodphotography #foodblogfeed #summerrecipes](http://instagram.fymy1-1.fna.fbcdn.net/vp/bfe014c05bb2633c87f823b6b0a40019/5DFA4FDD/t51.2885-15/sh0.08/e35/c0.135.1080.1080a/s640x640/66202245_371313860248903_274815833297780895_n.jpg?_nc_ht=instagram.fymy1-1.fna.fbcdn.net "🇬🇧 I noticed there’s a lot of galettes going on here on the Instagram lately and as per usual I get inspired to make recipes in my #glutenfree #vegan version. So here’s the ingredients and instructions!
.
150 gr gluten free brown rice flour - 50 gr gluten free buckwheat flour - 100 gr gluten free potato starch - 1/2 tsp salt - 130 gr vegan margarine - 6 tbsp water - 500 gr cherry tomatoes - 1 onion - seasoning
.
Mix dry ingredients first, then add margarine and water and mix with a spoon until big crumbs form, then squeeze all the ingredients together with your hands and “knead” until it’s a firm ball of dough. Refrigerate for 30 minutes. Heat oven 180 C° / 350 F. Cut cherry tomatoes in halves, slice the onion, in a bowl season and mix everything with olive oil, salt, oregano. Roll the dough out between two pieces of parchment paper, then remove the top one, move the rest on a baking sheet, add the onions and tomatos mix in the center and fold the outer part of the dough with the help of the bottom parchment paper (yup, it will break a bit, the joys of gluten free, so in that case push the dough together). Bake for 25 minutes. P.S. you can add mixed seeds to the dough and on top before baking.
.
🇮🇹 Galette #senzaglutine, vegan, farcita con pomodorini e cipolle [ricetta nei commenti]
#sweetsensitivefree #foodblog #glutenfreevegan #glutenfreerecipeshare #veganbaking #glutenfreebaking #allergyfriendly #lactosefree #senzaglutinesenzalattosio
#senzaglutinemacongusto #foodphotography #foodblogfeed #summerrecipes")
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