It’s National ice cream sandwich day! Now’s my chance to feature a cookie that’s chewy, super chocolate-y and perfect for sandwiching with vegan ice cream! Don’t get me wrong, they’re great on their own, so feel free to enjoy them as is. I usually freeze about half the batch to make when I need a quick cookie fix and then you don’t feel guilty about having to eat them all at once. Unless you want to then by all means, chomp away!
These cookies are best with Dutch process cocoa powder. It can be a little harder to find but it has a deeper flavor and color. If you want to know more than you’ve ever wanted to know about cocoa powder visit this King Arthur baking page here. Basically, they advise “If a recipe calls for Dutch-process cocoa and baking powder, and you want to use natural cocoa, substitute an equal amount of natural cocoa but replace the baking powder with half the amount of baking soda, leaving the remaining ingredients the same.” My recipe calls for baking soda so you can pretty much use natural cocoa although the cookies won’t be as fudgy. If you can’t find Dutch process cocoa in a store near you, I have a link to Amazon where I buy mine at the end of this recipe.
Another unusual thing about these cookies is that you need to use a silicone baking mat or parchment paper when baking. If you don’t the cookies will spread out way too much and basically bleed into one another. I don’t know why. It’s some crazy science thing perhaps but I tested it once again and was left with a thin brownie like layer instead of individual cookies so make sure to use a liner of some kind. I prefer parchment but sometimes you can find great deals on Amazon for silicone baking mats.
Once the cookies are baked and cooled, you can use any vegan ice cream you’d like to fill them with. The combinations are endless so go crazy with your favorite flavors. You can also roll the edges in sprinkles, nuts or chocolate chips to really turn the volume up to 11.
Make sure to either eat right away or freeze until you eat them. You may want to let them soften for a few minutes before chomping into them so you don’t break a tooth. Trust me, it could happen. I would wrap them individually in plastic wrap or wax paper before freezing.
Vegan Chewy Chocolate Cookie Ice Cream Sandwiches
15
minutes12
minutesA chewy fudgy vegan chocolate cookie recipe perfect for ice cream sandwiches.
Ingredients
- Chewy Chocolate Cookies
1/2 cup plus 2 tablespoons (1 stick plus 2 tablespoons or the same measured out) vegan butter room temperature
1 cup vegan cane sugar, plus more for dipping
3 tablespoons aquafaba (Chickpea liquid)
1 teaspoon pure vanilla extract
1 cup all-purpose flour
6 tablespoons Dutch process cocoa powder (see notes)
1/4 teaspoon kosher salt
1/2 teaspoon baking soda
- Ice Cream
Your favorite vegan ice cream
Optional rolling toppings like nuts, sprinkles or chocolate chips
Directions
- Preheat your oven to 350° and line two baking sheets with parchment or silicone baking mats (see notes).
- Sift together the flour, cocoa powder, baking soda, and salt. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, or using a hand mixer, beat the vegan butter, sugar, and aquafaba on medium speed until light and fluffy, about 2 minutes. Add vanilla, and mix to combine. Gradually add dry ingredients, and combine with mixer on low speed. Cover bowl with plastic wrap, and chill until dough is firm, about 1 hour.
- Add some more sugar to a small bowl. Using a small scoop or tablespoon, roll dough into one inch balls and dip in sugar and place on prepared sheets. Leave some room as the cookies spread. Bake for 9-10 minutes and let cookies cool on the sheets for an additional five minutes. Move to a rack to finish cooling. (If making in batches, leave dough refrigerated before baking as room temp dough will spread too much once baked.)
- Once cookies are cooked completely, fill with your favorite vegan ice cream and roll in toppings if desired. Freeze leftover sandwiches.
Notes
- You can use natural cocoa powder but cookies will not be as fudgy or chewy.
- Aquafaba is the liquid from canned chickpeas but you can use flax eggs if desired.
- Make sure to use some sort of liner on your cookie sheets. If you don’t, cookies will spread and will not bake properly.
- If baking in batches, make sure you refrigerate dough that you have yet to bake. Room temp dough will spread too much so keep it cold before baking.
- Dough can be pre-rolled into balls and frozen. When ready to bake, roll in sugar, then place on sheets and bake.
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