Chocolate Oat Cookies with Coconut Bliss Ice Cream

Any time of year is a great time to prepare raw cookies and treats. Raw cookies can be nut based, nut flour based, and seed based. Have you ever tried using coconut flour? 

Coconut flour is great to use for making soft raw cookies, and moist raw cakes. You can even cook and bake with it if you wish. Coconut Secret coconut flour is 100% organic, gluten free, high fiber, low carb, unbleached, unrefined, and low in sugar. It’s absolutely fantastic! You can find this brand of coconut flour at your local Whole Foods, Sprouts, and online through

The following cookie recipe used coconut flour and oats. The cookies are delicious and perfect for using to make an ice cream sandwich cookie – which I did here. When you don’t have time to make your own raw ice cream, I highly recommend you use Coconut Bliss brand ice creams. 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 absolute favorite flavor is Island Vanilla. This flavor went perfectly with my cookies. Check the Coconut Bliss website for a local retailer near you.

Now for this incredibly delicious raw treat! Here’s the recipe:
Chocolate Oat Cookies.
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

1/2 cup carob chips
1/4 – 1/3 cup dried currants
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.
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)
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. To serve, remove from freezer and let sit for a few minutes before devouring. Delicious!

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