Raspberry Chocolate Chunk Ice Cream Sandwiches (Vegan)
This post is sponsored by Alter Eco Chocolate. Find more on alterecofoods.com.
I truly have come to the conclusion that there is no limit to the possibilities that can be made with a cookie recipe.
Literally, no matter what I add to a cookie, they turn out good - chocolate chips, nuts, seeds, fruit, marshmallows, carrots, seriously anything can make a cookie delish.
I mean, don’t add like pickles to your cookie recipe, but I think that’s implied.
I’m really on this ice-cream sandwich train lately since the heat is actually causing my brain to melt, so I’ve been trying different combinations and this one was definitely one of my favorites - I undercooked the cookies a tad bit, making them softer and chewier, and threw in some raspberries as well as my favorite dark chocolate from Alter Eco. Stuff those bad boys with some vanilla or your favorite ice cream of choice, and dude, oh my god.
Raspberry Chocolate Chunk Ice Cream Sandwiches
1 1/3 cup all purpose or spelt flour
1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/3 cup melted coconut oil
2/3 cup brown sugar
1/4 cup warm water
1/3 frozen or fresh raspberries
1 bar Alter Eco 90% dark chocolate, chopped
Preheat your oven to 350F. Line a baking sheet with parchment paper and set aside. In a medium bowl, whisk together the flour, salt, baking soda, and baking powder. In another bowl, mix together the sugar, oil, and water. Combine the wet mixture to the dry, and fold in the chopped dark chocolate and raspberries. Scoop your cookies onto the baking sheet using a cookie scooper, or a tablespoon. Bake for about 11-12 minutes, making sure they’re golden but still a bit soft. Allow the to cool before stuffing with ice cream!