Vegan Cookies & Cream

Chocolate- Espresso Cookie Sandwich

The chocolate almond cookies in this vegan ice cream sandwich are made with spelt flour, which is gluten- friendly; they are sweetened with maple syrup and agave syrup rather than white sugar.
Layered with vegan Ice cream, this is a delicious and indulgent desert.

For the cookies

Ingredients.

375ml whole spelt flour

¾ cup white spelt flour

1tsp baking powder

1tsp baking soda

½ teaspoon of salt

¼ teaspoon of cream of tartar

¼ cup of cocoa powder

½ cup canola oil

½ cup maple syrup

¼ cup of agave syrup

1 tsp apple cider vinegar

1tsp vanilla extract

1tsp of almond extract

2tsp espresso powder

1cup of vegan dark chocolate chips of chunks

½ cup almonds coarsely chopped.

In a mixing bowl combine the flours, baking soda, baking powder, cream of tartar cocoa and espresso powder. In a separate bowl mix the oil, syrup, vinegar and almond extract, whisk until combined. Mix into the dry ingredients and stir them together.

Add the almonds and chocolate chips. Drop small spoonfuls onto a lined baking sheet. Bake at 175 degrees Celsius for 12 minutes. To serve layer with your favourite dairy free ice cream.and garnish with grated dark chocolate or a few crushed cacao nibs.