Gluten free Chocolate Cookies Ice Cream Sandwiches | Vegan
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!
Course Dessert
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Resting time 1 hourhour
Total Time 30 minutesminutes
Servings 6cookies (3 sandwiches)
Ingredients
100grgluten free brown rice flour
50 grgluten free (potato) starch
2tablespoongluten free unsweetened cocoa powder
2tablespoonbrown sugar
1 tsp cream of tartar
½teaspoonbaking soda
pinch of salt
70grmargarine / vegan butter
2 tablespoonwater
gluten freevegan dark chocolate chips
veganand gluten free ice cream of your choice
Instructions
For the cookies
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
Shape the dough into a ball, cover it with plastic wrap and refrigerate for at least an hour (or freeze for half an hour)
Pre-heat the over at 180° C / 350 F
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
Add chocolate chips on top
Bake for 20 minutes. Once out of the oven, LET THEM COOL DOWN before removing them, or they will break!
For the ice cream sandwiches
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)
Put the ice cream back into the freezer for several hours
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
Make them ahead of time and freeze them at least an hour before serving
Notes
You can sub the cream of tartar + baking soda with 1.5 teaspoon of gluten free baking powder