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
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.   




  1. This looks so pretty and delicious! You are so talented! I want to be able to cook like you when I grow up :O)


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