Vegan Sunbutter Cookies

Prep Time: 10 mins

Cooking Time: 10 mins

Total Time: 20 mins

⅔ cup oat flour or ½ cup spelt flour
½ cup sunflower seed butter, unsweetened
⅓ cup coconut sugar or other granulated sweetener
¼ cup maple syrup – *Reduce to 3 Tbsp if using sweetened Sunbutter, and add 2 teaspoons non-dairy milk for consistency.
¼ teaspoon fine sea salt – only needed if using unsalted sunbutter
2 teaspoons vanilla extract

Preheat the oven to 375 degrees F, and line a large baking tray with parchment paper or a silicone baking mat.
Add the sunbutter, coconut sugar, maple syrup, and vanilla to a mixing bowl and use a fork to cream them together. If using unsalted sunbutter, add ¼ tsp salt. Now, add the flour and stir until just mixed. The final dough should look moist and smooth but not too sticky.
Scoop up one rounded tablespoon of dough per cookie. Roll the dough between your palms and place on the cookie sheet, at least 3 inches apart (the cookies will spread during baking). Use the underside of a fork to create a criss-cross pattern on the top of each ball of dough, gently pressing down to flatten into shape.
Bake for about 10 minutes or until the undersides are golden. The cookies will be very soft straight from the oven.
Allow to cool them on the baking sheet for at least 5 minutes before moving to a cooling rack. Cool completely before using them in sandwiches.

Prep Time: 30 mins

Cook Time: 12 mins

Freeze Time for Banana Ice Cream: 2 hrs

Total Time: 2.5 – 3 hrs

3 frozen overripe bananas – To freeze bananas: peel, cut into pieces, place in an airtight container or sandwich bag, and freeze overnight
10 to 12 frozen strawberries
splash of any non-dairy milk (coconut, oatmilk, or any other favorite)
sweetener of choice, optional – If the bananas aren’t sweet enough, add a small amount of maple syrup or sugar to taste.

To make the strawberry nice cream, add the bananas, strawberries, and a splash of vegan milk to a food processor. Blend until smooth and creamy. Stop a few times to scrape down the sides of the jar.
It will be similar to soft serve at the end. Scoop it into a freezer-safe container and freeze for about 2 hours. This will give you a firmer, scoopable texture for building the ice cream sandwiches.

Once the ice cream is firm enough, place one scoop or one disc of ice cream on a cookie and place another cookie on top. Gently press them together. If needed, place ice cream sandwiches on a baking tray in the freezer for a few minutes. The amount of time needed depends on how soft the ice cream is when you assemble the sandwiches.
Enjoy ice cream sandwiches right away or wrap the individual sandwiches in plastic wrap and place inside an airtight freezer bag or other freezer-safe container. Transfer hard-frozen ice cream sandwiches to the refrigerator 10 to 15 minutes before serving.