Ice cream sandwiches:

If you are looking for a spring or summer treat I have you covered with these chocolate M&M oatmeal ice cream sandwiches. They are super easy to prepare, perfect for prepping ahead of time. And a dessert you can always have stashed in your freezer for when that sweet tooth comes a knocking.

Here is what I used to make the cookies:

1. Sunbutter no sugar added sunflower seed butter (you can substitute any nut/seed butter you’d like)
2. Sprouted gluten free quick oats
3. Almond flour
4. Pasture raised eggs
5. Maple syrup
6. Baking soda
7. Baking powder
8. Cinnamon
9. Pinch of salt
10. Coconut oil
11. 1 6 0z. bag of Unreal milk chocolate gems
12. Optional add in: flaxseed meal for that extra fiber

Do you have any substitutes for this recipe?

Sorry at this time I have not tried any substitutes for this recipe. And I would hate for you to waste ingredients testing out a variety of different ingredients that I have not tried personally. But if you do try anything other than what is listed here and it works I would love to hear what was used.

How to prepare the cookies:

I mixed my wet ingredients first and then added in the dry ingredients and mixed with my handheld mixer. I folded in 1/2 the bag of the milk chocolate gems and placed the dough in the fridge for 30 minutes.  Once they were done chilling I used a small ice cream scoop to scoop out batter. I placed on a lined baking dish, gently flattened with my hand, and topped with more chocolate gems. I baked 350 for 8-10 minutes. Once done let you cookies cool completely.

Making the ice cream sandwiches:

Once the cookies have cooled, add your favorite vanilla ice cream or gelato in between two cookies, and gently push together.

How to store:

I like to individually wrap each ice cream sandwich and store in the freezer.