Vegan Double Chocolate ice-cream Cookie
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Vegan Double Chocolate Ice-Cream Cookie
Ingredients
- 250 Grams Plain Flour
- 4 Tbsp Coco Powder
- 1 Tsp Baking Powder
- 1/2 Tsp Bicarbonate of Soda
- 200 Grams Demerera Sugar
- 200 Grams Dark Chocolate Chips
- 150 Grams Melted Coconut Oil
- 2 Tsp Vanilla Paste
- Salt Pinch
- 4 Tbsp Water
Instructions
- Start by mixing the flour, cocoa powder, baking powder, bicarb salt and sugar in a large bowl and set aside.
- Stir in the Melted coconut oil, Vanilla and 4 Tbsp of water until you ave a rough dough but keep working it until it comes togther if not add more water.
- Heat the oven to 180C. Line a large baking tray with baking paper. Scoop out a100 g of dough and mold it into a ball using your hands. Push down on the baking tray into a cookie shape as the dough won't expand and repeat with the remaining dough.
- Bake for 12 minutes then leave to cool before eating. Leave it to cool down for 20 minutes before you place them in the freezer for 30 minutes. Scoop out your favourite vegan ice-cream and sandwich it btween the cookies and enjoy.