An indulgent mouthful, as well as a handful! Whip up a delicious batch of these chocolate raspberry cookies, made with oob organic frozen raspberries, then sandwich with your favourite oob organic ice cream or dairy-free frozen dessert. ✨
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Makes: 7 ice cream sandwiches
Cookie Dry Ingredients
2 cups (200g) blanched almond meal
1 cup (160g) coconut sugar, or organic cane sugar
3/4 cup (125g) white rice flour, or plain flour
3/4 cup (75g) dark chocolate chips, or roughly chopped chocolate
1/4 cup (25g) cocoa or raw cacao powder
1/2 tsp baking soda
1 tbsp (12g) chia or flax seeds, finely ground
Pinch of any good-quality salt
Cookie Wet Ingredients
1/3 cup (85 mL) light-tasting vegetable oil, such as sunflower or rapeseed
1/4 cup (62.5mL) plant-based milk, such as almond, soy or coconut, (as needed)
3/4 cup (113g) oob organic frozen raspberries
~1/2 cup (75g) oob organic frozen raspberries, defrosted
2 tbsp (24g) chia seeds
7 scoops oob organic vanilla ice cream, sorbet or frozen dessert, of choice
Preheat the oven to 180°C.
To make the cookies: In a large-size bowl, add all the dry ingredients and mix until combined. Add all the wet ingredients except the raspberries and mix until the mixture forms a soft dough and can be pinched between two fingers and stays together. Add more milk if necessary.
Gently fold the frozen raspberries into the cookie dough.
Line a baking tray. Roll the cookie dough into balls and flatten on the baking tray. If there are any choc chips or raspberries remaining, press them into the cookies.
Bake the cookies for 12-18 minutes or until the edges are crisp. Allow the cookies to cool at room temperature.
To make the raspberry chia jam: Add the defrosted raspberries and chia seeds to a small bowl. Mash with a fork until combined. Set aside to thicken.
To assemble: Spread the raspberry chia jam on the flat side of half the cookies. Scoop the ice cream on those cookies. Use the remaining half of cookies to sandwich the ice cream. Enjoy immediately or keep in an airtight container in the freezer for up to 1 week.