For cookie crumbles:
1 cup gluten-free oat flour
1/4 cup dark chocolate cocoa powder
1/8 tsp baking powder
1/8 tsp sea salt
1/2 sugar-free confectioners sweetener (powdered sugar)
1/4 tsp vanilla extract
1/2 coconut oil, softened but not melted
5 tbsp soft vegan buttery spread
For ice cream:
2 pints of N!CK’s Ice cream, flavors of choice
Preheat oven to 350 degrees.
Combine dry cookie ingredients together in a large mixing bowl.
Add in butter, coconut oil, and vanilla. Using a beater on low speed, mix together until a crumbly dough forms, about 8 minutes. Then, using your hands, form 4 equal sized dough balls.
On a parchment paper lined baking sheet, press dough balls flat to form 4 softball sized cookies (about 1/4 inch thick).
Bake for 12 minutes.
Remove from oven and let fully cool. Cookies will be very crumbly when hot so allow them to FULLY cool.
Once cool, crumble the cookies and pour crumbles in a bowl for using right away or a Tupperware to store in the fridge for up to a week.
Add the cookie crumbs to the top of your pint of N!CK’S Swedish-style Light Ice Cream. Or if you are willing to share, divide the ice cream into 4 bowls and top with desired amount of cookie crumbles.
Keywords: dessert, ice cream, cookies, vegan, gluten-free, chocolate, chocolate cookies, sweets, treats, sundaes