Chocolate Oat Cookies with Coconut Bliss Ice Cream

Recently I was asked to make some raw cookies for a baptismal party. So, I decided to come up with something simple and yummy – these delicious raw chocolate oat cookies. They were an absolute hit! One of the secrets to these yummy cookies was the raw coconut flour I used.

This is a newly discovered product for me produced by Coconut Secret. This flour is amazing! You can use it in a raw dish, as well as a cooked dish. This coconut flour is 100% organic, gluten-free, high fiber, low carb, unbleached, unrefined, and low in sugar. It’s absolutely fantastic! There are so many raw and cooked applications you can use this great flour for – I highly recommend it! Buy Now through my Open Sky store.

Buy Now

My family was so bummed, since I didn’t make any of these cookies for us. That’s when I decided to make them again, but turn them into something even more special – ice cream sandwich cookies! Since I just discovered another incredible vegan product, Coconut Bliss ice cream, I thought it would be the perfect combination – and it was!

Coconut Bliss ice cream is soy free, gluten free, dairy free, and 100% organic. There are a variety of flavors to choose from, all made from natural, unprocessed ingredients. My favorite so far is Island Vanilla. It has incredible flavor, and went well with my cookies. Check the Coconut Bliss website for a local retailer near you.

Now for the recipe:

Chocolate Oat Cookies.
Ingredients:
1 cup almonds (ground to a fine powder)
1 cup coconut flour
1 cup raw oats
1/2 cup raw date palm sugar
1 cup raw cacao powder
2 tsp ground cinnamon
1 tsp bee pollen
1 cup pitted Medjool dates
1/2 cup dried goji berries
1/4 cup raw cacao nibs
1/3 cup raw agave nectar
1/2 cup purified water

fillers
1/2 cup carob chips
1/4 – 1/3 cup dried currants

Preparation:
Combine all dry ingredients, exclude dates, agave, water, gojis, cacao nibs, and fillers. Process in food processor until well combined. Add cacao nibs and gojis, and process again. Add dates and process until crumbly. While running food processor slowly add the agave and the water until a dough-like consistency is formed. Remove from food processor.

Knead dough, and roll out onto a clean surface on wax paper or parchment paper. Spread fillers over top, and roll dough up into a long log. Slice log into small slices. Roll each slice into a ball, and flatten into a disk. I placed these cookies in the dehydrator for several hours, but it’s not necessary. They keep well in the refrigerator either way.

For the ice cream sandwich.
Ingredients:
2 cookies per serving
1 cookie-scoop of Coconut Bliss Island Vanilla ice cream per serving
chocolate syrup for drizzling (if desired)
cacao nibs for sprinkles (if desired)

Assembly:
Place 1 cookie-scoop of the ice cream in between the two cookies. Drizzle with chocolate syrup and cacao nibs if desired, or eat plain. To store, place ice cream cookie sandwiches in plastic wrap and freeze. Enjoy!